Soup and Salad

Last year for Christmas Andy and I gave cookbooks that we created to our friends and family.  Last night I made one of the salads we included in it.   I also had a bowl of tomato soup from the farmer's market.
Spinach (from the farmers market)
Sliced Red Onion (Earth Fare)
Walnuts (Earth Fare)
Cranberries (Earth Fare)
Goat Cheese (Three Graces Dairy)
Dressing...last night was evoo, dijon mustard, salt, pepper, and a little champagne vinaigrette all whisked   
                together.

Lamb

I have found the most wonderful farm in Marshall called East Fork Farm.  Their claim to fame is lamb...and it is fabulous!  A few nights ago I marinated the lamb in evoo, salt and pepper and sauteed the chops for just minutes on each side. 

The sauce I poured over wheat egg noodles was created from the juices of the the lamb, a tablespoon of butter, a little white wine and 2 sprigs of fresh rosemary.

We also had beautiful peppers from a local hot house.

  Lamb from East Fork Farm.
Peppers from farmer's market.
Egg noodles and rosemary from Earth Fare.

Lemons

Lemon can be added to just about anything for a touch of freshness.  Tonight, sauteed spinach and garlic with a squeeze of lemon juice made an excellent side to a small eye of the round.  Also on the plate, mashed turnip with a touch of cream.

Spinach and turnips from the farmers market.  Eye of the round from Hickory Nut Gap Farm.

Hot House

Tonight, pasta and vegetables with mozzarella and basil.  This is one of Andy's faves (he gets leftovers for lunch). 
Andy took most the pictures tonight.  It's always nice to have company in the kitchen.  
The tomatoes and basil are from a farmer's hot house.  Last week I bought orange and yellow peppers from her...yum!   Cheese, mushrooms, and mozzarella are from Earth Fare.

                                   

                                   

Local

I guess since this is day one of my blog...I am all excited.  I wonder if 3 entries in one day will be a lot? 

Something I am very proud of is the amount of seasonal, local, organic product we use.  I purchase our produce at either the farmer's market or Earth Fare and all our meats are from local farms and friends.  It has been great creating relationships with these farmers and having the opportunities to tour and see how things are run.

For brunch this morning we had egg sandwiches.  Eggs are from Kristina!  She has 10 chickens that produce THE MOST beautiful and delicious eggs.  Bread is from the farmer's market. Bacon from Hickory Nut Gap farms.

Sunday Funday

I am starting my cooking blog today!  I have been trying to do this for quite a while...why wait any longer?  My plan is to post pictures and stories about what is happening in my tiny kitchen.  I cook a lot and am always trying new things but really depend on old favorites too. 
A little about me...28 years old living in Asheville, NC, married to Andy (my dishwasher) with a 9 pound chihuahua mix (vacuum cleaner/mop).  I am a teacher working with boys that have learning disabilities.  Hobbies: cooking :) , watching movies, hiking off the parkway, and exploring my little bohemian town.  Now, what's for lunch?