Wednesday, July 16, 2008

It's Good to be a Locacovore - 7+ Days of Local Eating

Local as I Wanna Be

Before all these meals drift off into happy memories, here's how we use our local bounty. I'll go has far back as I can remember.

Last night - The first of the year tomatoes (grown inside but in soil) dotted with Hidden Springs Creamery "Driftless" sheep's milk cheese. Chicken from Farmer Vicki's Genesis Growers new avian CSA, spice coated and grilled; chard leaves and beet greens sauteed with garlic and keeper onion (yes we still have); grilled radicchio; leftover bread pudding.

The night before - Batter fried squash flowers, then Pleasant Springs Hatchery farm raised perch "puttanesca" and a salad of kohlrabi, carrots and pea shoots.

Sat/Sun - Madison, WI

Shabbat Dinner - The Jews who eat pork for Shabbos! Fava beans grill/steamed in their shells for nibbling. Smoked Wettstein Organic Farm's pork shoulder, grilled summer squash, last year's fingerlings grill roasted and dressed with a cumin-allspice lemon vinaigrette; Farmer's All Natural Creamery buttermilk cabbage, carrot and kohlrabi slaw; roasted cauliflower with olives; bread pudding with Michigan dried cherries and freshly whipped Farmer's All Natural Creamery cream.

Thursday - Tuscan Night. Wettstein Organic Farm's thick cut pork chops, marinated in rosemary and garlic, grilled, served with salsa verde; kohlrabi arugula salad; grilled tropea onions.

Wednesday - Pasta with garlic scapes, asparagus, cultivated local mushrooms, green salad with fresh shallot vinaigrette. Strawberries and sour cream, brown sugar.

Tuesday - Northern Italian Night. Riso con asparagi with plus beets/beet tops with lime butter.

Monday - Big salad of local greens, carrots, sugar snaps, turnips, Saxony aged cheddar and Gunthrop Farms ham, shallot vinaigrette.

Sunday - Sandwich of leftover ribeye steak, local provolone, giardinara; cucumbers with sweet onions.

Saturday - Mado

Other Shabbat Dinner - Herbed farmer's cheese to staunch hunger followed by fava beans grilled/steamed in their shells; sitting down to bowls of fresh pasta dressed with arugula-black walnut pesto followed by locally raised ribeye steaks, grilled; salsa verde on the side; grilled beets, grilled tropea and cipollini onions. Eli's cheesecake.

Any themes emerging?

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