A busy week + a visit to Seacoast Eat Local’s Winter Farmers’ Market = Bangers and Mash for a quick supper, the kind that doesn’t require a recipe. We somehow missed Saint Patrick’s Day, and made up for it with Irish bangers from Popper’s Artisanal Meats, slow cooked in an open skillet until burnished on both sides. They’re served up with sweet winter spinach from Meadow’s Mirth, simply sautéed in a slick of oil seasoned with a clove of garlic. Chunks of celeriac and potatoes from our garden were steamed, then mashed along with a glug of milk for a silkiness; using leftovers shortened preparation time, and were heated up in another skillet until crusty. A dollop of grainy mustard from an earlier canning class, and a tall glass of pumpkin chai porter from Throwback Brewery’s “Unafraid of the Dark” series completes the scene.
Written for Seacoast Eat Local.
Diary of a Tomato 
beautifully written. Three cheers for local food.
Thanks, Lou. And eating locally is great way to support our community!
Now that is one delicious looking meal and let’s hear a cheer for buying local. :)
We live in an extraordinarily rich food shed, which makes it a joyful practice. Are those your eggs on the menu at Moxy?
Yes, those are our eggs. It’s fun working with them. Do you work with them also?
How wonderful to know! I helped Matt with sourcing local food before the restaurant opened, and have been a fan of his cooking ever since. Does this mean your farm also has a plaque on the wall?
I don’t think we have a plaque yet but my daughter has been talking and working with Matt and James. She’s actually writing an article based around one of Matt’s recipes. When it is available, I’ll make sure and send you a link.
Yes, please!
The pumpkin chai porter has me really intrigued. Its a beer with undertones of pumpkin and chai??? Or something different completely?
Good guess, Liz! Undertones of sweet earthiness of pumpkin, and smoky fruitiness of chai. Still, my all-time favorite has been their fennel flower stout!
Your descriptions of that glorious food have me utterly salivating!
It’s easy to be inspired with such an amazing array of local food, even in winter!