On my own this week (and a little behind, still/again, on posting), but here’s glorious week 24. Simple, as is my style, we have sweet potatoes, mild burgundy Italian pork sausage, and the fancy bit is the saffron polenta stars, pan fried to be crispy. Saffron polenta, you say? Saffron isn’t local! OH YES IT IS. If you can grow crocuses in your area, you can grow saffron. Three little red filaments poke out of every little purple saffron crocus flower that blooms in the fall. Pull out the red filaments, dry, and you too can have your own saffron. This was made with the saffron harvested last fall (I usually get about a teaspoon of saffron from my six bulbs). It’s not a lot, and requires checking for new flowers every morning for about a month, but pays off! For the price of six bulbs (which cost about $15 for the six), I’ve got free saffron for as long as the bulbs last (typically a lifetime or more). It’s pretty neat and is the big star of this meal (HURRR GET IT?!).
Pork Sausage with Sweet Potatoes and Saffron Polenta:
Sweet Potatoes – Jack’s Farm
Mild Italian Burgundy Pork Sausage – Countrytime Farm
Cornmeal – Mill at Anselma
Saffron – My Garden
Non local – Salt, pepper, olive oil