Yes, I know, not quite a whole meal here, yes? However, we also had a wide variety of summer squash and sweet corn from our CSA that are not pictured, most unfortunately, as it made for a very colorful meal. I grilled the veggies wrapped in foil with some olive oil and salt. I got the blueberries and cherries from the local farmer’s market…origin, Michigan. A healthy, light, and tasty meal! Ah, I WILL get inventive again….soon!
OK, I must admit that my creativity has not been too high this past week or two. We’re eating lots of local foods, sometimes several meals a week of only local, but those have largely (OK, completely) been salads, salads, salads. We’re enjoying the fresh food from our CSA, but also enjoying summer which means I’m not taking as much time to prepare meals, or to photograph them (plus they’re eaten up quickly.) Up above is a photo of what we received, and ate, from last week’s CSA basket. New basket pick-up is tomorrow, and with more variety now that we’re more into the season I bet I’ll have something new and exciting to post about next week.
This past week was the week of mulberries, which were picked by me and my kids at a local park about 10 minutes away from us. We had mulberry smoothies (local milk + frozen mulberries), salads using CSA greens with mulberries on them, and even some of last week’s corn pone (which had been frozen) with mulberries on the side. Nice and sweet, and best of all, free!
This week I had local foods with just about every meal, but often in combination with many non-local foods. For this meal, I had some ideas in mind, but really didn’t know what I was going to make from one step to the next. So I took a few pictures since I never knew where it was going to end up.
Not sure where the corn comes from, but it’s milled right on the premises, within a 15 minute drive or so from my town. What to make with it was the big question. Ah……
Corn pone! Easy to make with just water, corn meal, salt, and then I threw in a handful of defrosted frozen corn (non-local) and fried it all up in butter (non-local). But then what else? Hmmm….
Well, I love cheese, and I’ve got a lot of CSA greens, so there you go. I put it together and topped it with the pone. The end.
This week was pretty straightforward….another veggie wrap, along with a local steak from Gloria’s Gourmet in Illinois (no website, yet.) Best steak ever.
Not local; Tony Chachere’s Creole Seasoning, a must on steaks (and good on chicken and fish, too.)
I’m coming in just past the nick of time this week, but that’s not due to any lack of local food. Despite the cool start to the growing season, our CSA has given us loads of great greens and other veggies, herbs, and some strawberries to work with. We’ve been eating a lot of great, fresh food as a result, but usually in the form of a salad with added non-local ingredients, or just plain. We’ve been out enjoying the nice weather a lot lately, but I finally took some time to come up with something a little different:
Wrapped in a large leaf of CSA provided greens (Erehwon Farm provides a great newsletter with news from the farm, and a list of what’s coming that week with recipes, but I’m not familiar with everything by sight so am not quite sure what this is..it tasted a bit like spinach (Aha, looked up photos for the greens online, this leafy wrap is Swiss Chard)), is CSA radishes, garlic scapes, sugar snap peas, and Lamb’s Quarter (which includes some from my yard, as well), with some melted Monterey Jack cheese with dill and garlic from southern Wisconsin. On the side, Michigan strawberries (the CSA berries were gone as soon as I got them home.) The only non-local ingredients are the butter I sauteed the veggies in, and salt and pepper.
I’ve never cooked radishes before, but read about people roasting them so thought I’d give them a try sauteed. They, and everything, turned out great. Even better than I expected. I’ll definitely be making something like this again.
We had a lot of pretty plain salads this week, which were tasty but nothing new, so I thought I’d submit this meal as the local one for this week since it incorporated quite a few local items from different sources. This salad even made another appearance.
I’m planning on getting some locally milled cornmeal this week, so we’ll see what happens with that.