Anyway, as I've mentioned before, I've noticed a big difference in terms of what local ingredients I'm able to find at my grocery store when comparing this year to last. Whereas before I'd have to do most, if not all, the legwork myself: signing up for a CSA, plus growing my own veggies, and searching the Internet then traveling the state in pursuit of local meat and cheese. Now, in pinch, I know I can find most of what I need at my local Whole Foods. Granted this is Whole Foods. And a lot of what they're doing, I believe, is in response to Michael Pollen's Omnivore's Dilemma and subsequent discussions the CEO had with Pollen. But that's OK by me. And don't get me wrong, I still belong to my CSA, still grow my own herbs and veggies and still prefer to make the trip to meet the people who make my food. But when I was shopping this week I was thrilled to see Jersey scallops in the seafood aisle. And since the nearest shore point for me is still an hour away, this was my moment.
For our local meal we enjoyed Cape May sea scallops sauteed with CSA-grown arugula and home-grown sage. This was served over pasta from one of our favorite pasta-makers in Brooklyn. We grew the lettuce for our salad and baked the bread. I didn't use seasoning beyond salt and pepper (didn't have to), and I used Vermont butter rather than olive oil to keep everything as local as possible. Would love to find a Jersey butter source, but haven't so far.
1 comment:
Thanks for the tip! I will definitely have to run over to Whole Foods to see if I can lay hands on Jersey scallops! It kills me that we're so close to the coast yet it's nearly impossible to find Jersey seafood. Argh.
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