homemade mozzerella

Today I made homemade mozzerella,the best yet.i used milk from the pawtucket farmers market.It turned to curds faster than any other time I have made it. Then I decided to try mozzerella sticks.They were very tasty.They were partially local, milk,egg,bread,the tomato sauce was not local.

celery root

I have been trying to really cook just from what we have at home since i stored,froze and canned so much this year. Today we had a soup of leeks,celery root and homeade chicken broth with whole wheat bread and olive oil. All was local except the olive oil.The vegtables from Platos harvest in Middleboro,chicken broth from a chicken grown in middleboro and the bread with whole wheat flour grown in Maine. After using the imersion blender we had a silky sublime soup.
It was so comforting and much healthier than potato look soup.This is a meal I will make again.
If you have not seen a celery root it is hairy,ugly blob but worth the trouble to scrub peel and chop.

Indian pound cake

Picked up the winter issue of South Shore Edible today. Loved the editors holiday food memories. A great article on wood burning ovens.There is a recipe for Indian pound cake that was found at pilgrim hall in a notebook dated early 1800's.Since I had all the ingredients I decided to try it,it contains johnny cake meal which is a white flint cornmeal grown in Rhode Island see the article on greys gristmill in the SSE winter edition. It also contained 1/2 of a nutmeg which I thought would be overkill but it was delicious.Foodies has the magazine in the store,pick up a copy soon as always a great read.