Line a large rimmed heavy-duty baking sheet with parchment paper.
You could serve these mashed potatoes with it, or even the crispy smashed potatoes. Maybe I’ll see some of you there!Įnjoy the meatloaf, and by the way, if you really want to make somebody happy on Valentine’s Day, this is a decidedly comforting way to do it. Next stop: Washington, D.C., my hometown: A great event at La Cuisine on March 1, and the Dupont Circle Farmers’ Market on March 2. And while at first I thought it was a little strange to bring a book like this out in February, now I am really thankful that it gives me the window of opportunity to promote it this spring by doing some traveling before the farm gets really busy. I am just looking ahead with an eye towards keeping my energy level up-while Roy and I also seriously begin to prepare for the growing season. Libby will be here and able to come with us, and I’ll be cooking up a storm this week to bring along plenty of recipe samples.)įor me, pub day is exciting, but considering the travel and the radio spots and all the other efforts coming up to promote the book, there’s no easing back. (We have our big author event at Bunch of Grapes bookstore this Saturday at 3 pm, which I’m really excited about. I made the meatloaf yesterday so that I could take pictures of it (it’s not photographed in the book), and wound up sending half of it off with a couple of newspaper reporters who were here visiting the farm and talking with me about the book. But the cool thing about Fresh from the Farm, which is arranged seasonally in three sections, is that it spans almost the entire year, and the recipes in the fall section (like the meatloaf) are plenty appropriate for mid-winter, too. I also chose this recipe, because of course, it’s February, and meatloaf makes a little more sense than say, a corn sauté, or a strawberry crisp. The meatloaf is terrifically moist and tasty, and the sauce on the outside has a great zing to it. I named it that because I first made it with the goodies I got at our Winter Farmers’ Market-including onions, carrots, kale (yes, kale), local feta cheese, and local ground pork and beef. So to celebrate their safe arrival, I’m offering up what really and truly is one of my favorite recipes in the book-Winter Green Market Meatloaf. I like the idea of hundreds of boxes of Fresh from the Farms hopping on trucks and traveling far and wide to get to their destinations. The scheduling masters try to work everything out (considering distance-to-travel, etc.) so that most of the books are in most of the outlets they’re supposed to be in by the “pub” date. My secret source revealed that the “pub” date is a date set in order to back up and create a “release” date, when the books begin to ship from the distribution warehouse. But I just learned that pub dates are apparently always on Tuesdays. This is it- Fresh from the Farm: A Year of Recipes and Stories is now officially published, as of this morning.
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