Local as I Wanna Be

Monday Through Friday - Winter



Day 1



Baked local winter squash from storage, Wisconsin maple syrup; chicken and dumplings: hen from John's Live Poultry (5955 W. Fullerton, Chicago), local carrots and parsnips from storage, local peas from freezer, dumplings made with local corn meal.





Day 2



Wisconsin farmed raised rainbow trout from Whole Foods (see here) with local red potatoes from storage.



Day 3


Imported salumi, imported olives, indeterminate packaged artichokes, imported prosciutto, Wisconsin provolone, house-made, hand made mozzarella from Caputo's Cheese Market; imported pasta with local broccoli--broccoli recently harvested from Illinois hoop house--imported Parmesan cheese, local garlic from storage.


Day 4



Mixed greens recently harvested from Illinois hoop house, imported feta cheese; imported pasta with jarred pasta sauce from Tomato Mountain--locally grown, locally produced.






Day 5



That's roasted vegetable, before and after. The veg, all from storage: sweet potato, parsnips, turnips, delicata squash and carrot.

The core of the meal, Jewish cassoulet or cholent. Rumor has it that both cassoulet and the Spanish bean and meat dish, cocido ARE based on cholent, the dish meant to stew while the ovens cannot be re-lit. Not keeping kosher, nor sticking around for a Saturday lunch, we have our cholent for Shabbat dinner.

Michigan dried beans, storage local onions, storage local potatoes, local beef, local eggs. Both the eggs and the meat comes from Farmer Vicki's Genesis Growers (as does a lot of the other stuff we ate this week.)

Day 6

Pancakes made with local flour and local, frozen blueberries. Maple syrup, local.