September 06, 2012

Eating Locally: CSA Box and Rocket Baby Bakery

"Rocket Baby Bakery in Tosa is the best bakery, everything is made by hand. What they're doing is so exceptional." - Chef Sandroni

That's a quote I wrote down while attending the La Merenda cooking demonstration at work last month, and as you can imagine, it made me want to visit Rocket Baby.  I stopped there for the first time today with a friend for lunch and we loved it.



I selected focaccia with ratatouille for lunch, and carrot cake for dessert.  Both were excellent, and I'd love to try recreating the focaccia with ratatouille.  Before leaving I also purchased a baguette to have with bruschetta tonight.

I apologize for the poor quality camera phone photos below. I never thought I'd say this, but after using my friend's iPhone to take photos this afternoon, I kind of wish I had an iPhone.  The camera is so much better than my Droid.



Rocket Baby currently has a limited selection of sandwiches for lunch, but according to their website more items such as soups, panini, salads, quiches, and savory tarts will be available soon.  Lunch at Rocket Baby is a great way to eat locally, and I highly recommend visiting soon!

According to Lori Fredrich's article, Rocket Baby chooses local vendors to supply their ingredients, such as Yuppie Hill eggs for their pastry cream, Sassy Cow dairy products and other local products sourced through Outpost Natural Foods.


 
24 weeks out of the year, I pick up my CSA box on the way home from work on Thursdays.  Today's box was a jackpot of fresh produce!  2 heads of lettuce, yellow onions, pattypan squash, potatoes, cabbage, kale, green bell pepper, hot peppers, eggplant, tomatoes, lovage, arugula and basil.
 
Eating locally is definitely easier when you're a CSA member.  This is my third year enjoying weekly boxes from HighCross Farm and I'm looking forward to receiving boxes all the way through December with their fall/winter share.
 
 
 
As soon as I finished unpacking vegetables tonight, I sliced the baguette from Rocket Baby, brushed it with olive oil and made crostini. 
 
Next I chopped one CSA tomato, added basil from my container garden, olive oil and 18-year balsamic vinegar from Oro di Oliva, and garlic to make a bruschetta topping for the crostini.  I don't eat tomatoes, but Chris really liked it :)


There are so many ways to eat locally, such as farmers' markets, CSA memberships, local bakeries, and farm stands.  With numerous options available, it's hard to justify not eating locally, especially this time of year when Wisconsin produce is abundant.

I'll end with a link to the wise words of Mark Bittman, who wrote about Celebrating the Farmer in a New York Times article on August 21, 2012.

3 comments:

  1. Hey- let me know what you make with the patty pan squash! Is that the same as scalloped? I grew some this year -. I'm at a loss what to make with it! Tk

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    1. I cut it up this morning and added it to my frittata. Larger pattypan squash are great for stuffing!
      http://www.nytimes.com/2011/08/31/health/31recipehealth.html

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  2. That photo of Rocket Baby is making me so hungry. I'm hoping to check it out soon.

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