Eat Local: Bangers and Mash

Local Food: Bangers and Mash

A busy week + a visit to Seacoast Eat Local’s Winter Farmers’ Market = Bangers and Mash for a quick supper, the kind that doesn’t require a recipe. We somehow missed Saint Patrick’s Day, and made up for it with Irish bangers from Popper’s Artisanal Meats, slow cooked in an open skillet until burnished on both sides. They’re served up with sweet winter spinach from Meadow’s Mirth, simply sautéed in a slick of oil seasoned with a clove of garlic. Chunks of celeriac and potatoes from our garden were steamed, then mashed along with a glug of milk for a silkiness; using leftovers shortened preparation time, and were heated up in another skillet until crusty. A dollop of grainy mustard from an earlier canning class, and a tall glass of pumpkin chai porter from Throwback Brewery’s “Unafraid of the Dark” series completes the scene.

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