This week we decided to dedicate our 4th of July dinner to the One Local Summer challenge. A rather cool and grey day, the holiday lacked its usual dog-days-of-summer appeal. Our menu was likewise not in the typical Independence Day vein, though it was quite tasty just the same.
We had steamed greens, mostly courtesy of our CSA. . .
A mix of dandelion, kale and beet greens.
Our grocery store now features local produce which is helping us supplement our CSA share. There we scored some beets whose greens were steamed while the rest was simmered with non-local couscous. . .
The veggies accompanied pork chops from our local meat source. We seasoned the chops with herbs from our own garden, plus baby onions from the CSA.
I'm lacking local sources for dairy and grains, though I do think I'll be able to get some eggs soon which will enable me to broaden our options a bit. Cheese would also be helpful. For next week's meal, I'm hoping to get my hands on some local seafood. We'll see.