Monday, July 03, 2006

One local summer - meal 1

So I'm participating in One Local Summer (sponsored by Pocket Farm), in which one meal a week has to be entirely composed of local ingredients. I had a busy week and an even busier weekend, so this was the best I could do.

This was Saturday lunch. We had grand plans for Friday dinner, but it got late, the grill didn't want to start, and so in a fit of desperation, I cooked macaroni and cheese from a box to supplement local chicken, asparagus, and fingerling potatoes , thereby ruining my local meal.
So we made salads and a black raspberry pie the next day for lunch.

Chicken, cold - organic, free range from Shady Acres Farm in Elizabethtown.

All vegetables in the salads (lettuce, spring onions, carrots, beet greens, cherry tomatoes) were homegrown. Nasturtium petals, homegrown. Fresh mozarella we purchased on Friday at Central Market. Gazebo Room dressing, made in Mechanicsburg. I didn't grow the tomatoes on the table, we purchased them at Central Market. The croutons were stale bread we turned into croutons. The bread was store-bought that I had, but made from a local company. I think I did throw a handful of Spanish olives on the salad, which are most definitely not local. Does this disqualify me?

Black Raspberries are homegrown. The crust includes the organic flour purchased on Friday, butter from Shady Acres. Sugar was not local. The remainder of the stuff for the crust was stuff I already had (not local).

3 Comments:

Blogger EFB said...

Hey. Can you share the recipe for the pie? I made a blueberry pie-thing over the weekend too. I love putting nasturtium in salads. So pretty and so good.

11:01 AM  
Blogger meresy_g said...

I couldn't find an actual recipe for black raspberries so I just used a recipe for Blueberry pie and it turned out fine. I used four pints of black raspberries, 1 cup plus one Tbs. sugar, 1/4 cup flour, and 1/2 tsp. salt. Pour into pie shell, and dot with 1 Tbs. butter cut up into little pieces. I used martha's pate brisee recipe for the crust. Bake at 400 for 15 minutes then lower heat to 375 for 50 minutes.

1:13 PM  
Blogger Liz said...

Looks fabulous. Who cares if it wasn't dinner? I'd eat that pie and call it dinner if I could. Olives are condiments, so no disqualification. I don't want anyone to take this thing *too* seriously! :)

1:29 PM  

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