One Local Summer 2007, Dinner Menu 04
- The monster salad all started with a couple cute heads of baby romaine lettuce (bought at the Skippack Farmers' Market from Jack's Farm - 24 miles). I added shredded turnips, carrots and beets, sliced cucumbers and radishes (all from our Blooming Glen Farm CSA crop share - 5 miles), slices of banana peppers and a cherry tomato (both from our garden - 0 miles). I made a quick dressing of olive oil, vinegar and mashed cherries to drizzle on top. Nonlocal ingredients used: olive oil, vinegar.
- Still working on those red cherries (bought by kah for me at her CSA, Pennypack, who imported them from Lancaster, PA - 84 miles) and yellow cherries (bought at the Indian Valley Farmers' Market from Windy Spring Farm - 15 miles).
- Hop Devil IPA (Victory Brewing Company - 45 miles).
- Boiled corn and artichoke (Jacks' Farm), and baked tofu (Fresh Tofu - 25 miles) on a bed of steamed Swiss chard (Blooming Glen) lightly sautéed in garlic (Jack's Farm) and olive oil. Nonlocal ingredients used: olive oil.
This week's meal started with a mission to consume much produce. We're leaving in a couple days for a mini holiday to see Falling Water and Kentuck Knob so I wanted to clean out the crisper drawers before we go. Once I saw the little heads of lettuce at the market, I decided that a salad would be the spotlight of our meal.
Seriously, we ate a ton of vegetables. And drank a lot of beer. Mom would be proud - of the vegetable part, I mean :) If you just can't get enough, there are a few more photos of this week's meal on flick'r, including one of my beet-stained food processor. Holy magenta.
OLS dinner number four is done, the fridge is cleaned out and I had just enough leftovers for my lunch and dinner today. Sweet!
PS: Check out my fellow regional OLS participant's super creative veg*n OLS meals from week three and week two. How clever is that girl?!