Ok, so the thing about my wonderful, awesome, perfect meat CSA, is that they keep sending me breakfast meat. Lots of breakfast meat. More than we could eat in a week of Sunday brunches. And I can't quite bring myself to break out the pork sausage on a work morning. Which brings us to...

Breakfast for dinner! It started with that mouthwatering pork breakfast sausage, then I saw what else I had on hand:

Local wheat flour can't be found for love or money, but I did recently come across some local cornmeal, and johnny cakes seemed to fit right into the breakfast motif. The back of the Gray's Jonnycake Meal bag gives the following directions for thick johnny cakes: "Take quantity of corn meal required. Add a little salt. Scald with boiling water to make a stiff batter. Add a small amount of milk. Fry on a hot griddle." The end. But luckily they also provide a more detailed version on their website. I had some trouble getting my iron skillet to the right temperature, so my jonnycakes stuck and were ugly, but really delicious.

To make it a little more dinner-y, I made a salad with redleaf lettuce, chives, and cilantro, with a honey, balsamic and olive oil dressing.

Ingredients:
Milk from Oake Knoll Ayreshires in Foxboro, MA
Maple Syrup from Stowe, VT
Honey from Buzzy Bee Apiary in Foxoboro, MA
Lettuce, chives, and cilantro from Red Fire Farms, Granby, MA
Gray's Rhode Island Cornmeal, from Gray's Grist Mill in Adamsville, RI
Pork breakfast sausage from Houde Family Farm, St. Johnsbury, VT