Wow, it’s been over a month since I’ve posted about our meals! Ok, I was gone for two weeks, and I did post about my Dominican meals, while Matt posted about his fabulous meal while I was away... but that still leaves you wondering where those other three weeks went... Sorry Laura!
Our Rules.
Laura’s rules require one meal a week to be composed of 90% local ingredients. We’ve taken it a step further.
Our rules are namely this: eat 90% local for every meal, an average of 50% from the garden. If we can’t get something local, we’ll purchase bulk and organic from a local supplier. Coffee, tea, spices and sugar will be organic, sustainably harvested and fair trade whenever possible.
Here’s a Sampling.
1. Lemon Lentil Soup with Rice and Kale. I made this one up, completely. And I’m kicking myself because I didn’t write down the recipe! Ugh. It was really, really, really, really good. Sort of a cross between my yummy Lemon Soup and a lentil soup with greens...
Ingredients: Yellowstone and various orange carrots, Cherry, Early Girl and Green Zebra Tomatoes, scallions, and Red Russian Kale - all from the garden (tomatoes were cellared). Local garlic, topped with local balsamic. Bulk organic lentils and arborrio rice.
Harvest:
Cooking:
The finished meal:
2,3,4. Pizza. Friday Night is Pizza Night: homemade crust made with local flour, homemade sauce made with tomatoes from the garden (cellared), local mozzarella, home grown sun dried tomatoes.
Week #1 (With local sparkling wine)
Week #2 (Shared with friends)
(with dessert)
Week #3
5. Sauteed kale and scallions, orzo with parsley, carrot and watermelon radish crudites.
6. Breakfast of homemade cheese made from local milk, homemade bread, and orange marmalade made by my aunt and cousins.
7,8. Roasted vegetables from the garden: brussels sprouts, many kinds of carrots (mixed with fresh rosemary), scallions, and lemons. Served with orzo and fresh parsley.
Twice!
9,10. Fiesta night: cellared tomatoes, mustard greens from the garden, homemade cheese, and bulk anasazi beans and brown rice. And local wine, of course.
Twice!
11, 12. Greens and Pasta. Sauteed beet greens and scallions, bulk whole wheat pasta with sauce made from our tomatoes and local garlic. Wine I brought back from a trip to Walla Walla, WA.
Twice!
13, 14. Winter Squash Casserole: blue ballet squash, scallions and parsley from the garden, bulk whole wheat pasta, non-local parmesan, local wine.
Ahem, twice!
15. Lemon Soup from our meyer lemons (topped with garden parsley), homemade vegetable stock, and bulk rice; mashed blue ballet squash with sage from the garden, sauteed beet greens and scallions from the garden.
16. Cream of winter squash soup, made with homemade vegetable stock and local yoghurt, with homemade bread.
17, 18. And homemade biscuits, now with fresh meyer lemon marmalade!
