This week's contribution was enjoyed on Friday. Local zucchini has been abundant lately, so once again we took full advantage. We sautéed it up with some of our own home-grown basil.As for the centerpiece of the meal, we opted for chicken on the grill again. This time around, the bird came from Lancaster County, Pennsylvania. We grilled it, then seasoned it with our own rosemary along with some baby onions from our CSA. The mushroom/amaranth combo we cooked up for our first meal definitely bore repeating, especially since our CSA has been keeping us in amaranth. The mushrooms again came from Pennsylvania. A salad of CSA lettuce rounded it all out. . .
One of the challenges of eating locally for me has been to achieve variety when most of the ingredients I'm working with are the same. So far this hasn't been a problem as we're always happy to repeat a successful meal, but at the same time I'd love to be able to experiment more. Our particular "foodshed" is somewhat limited. Ironic for the Garden State, no doubt. As the season wears on, I'm sure I'll get my hands on a greater variety of produce. I'm hoping for enough to be able to make a meat-free meal. At the moment, I just don't have enough stuff to work with to feel I can produce a wholly substantial vegetarian meal.
2 comments:
Oh local amaranth - I am so jealous! I'm having a heck of a time tracking down local vegan protein sources, but I'm still working on it :)
The zucchini looks so yummy!
Post a Comment