Week 25: Local Ingredients - Fried Egg over Greens & Polenta

I absolutely love this time of year. I put buying local as a higher priority than buying organic. Knowing where your food comes from is pretty special nowadays. It’s also pretty inexpensive, especially since the produce didn’t have to get shipped very far, and is far fresher for the same reason.

This week I went to Atkins Farm in Amerst, Massachusetts. I found a plethora of ingredients, so I bought a whole bunch and figured the recipe would come later.

I settled on some locally grown spinach, watercress and chard over parmesan polenta with a local free range egg on top. Thanks to the Lukasiks of South Hadley, and the Swartz family of Amherst, I had a most delish dinner.