This week kicks off the One Local Summer challenge, hosted by one of my favorite eating local blogs, Farm to Philly. Because we often eat at least a couple local dinners a week during the summer, my personal challenge is going to be to eat local all day on Sundays. This will require a little more effort and planning, particularly when it comes to snacks for the toddler. But the first week was fairly easy. Here’s what we ate:
Brunch of baked eggs with sausage and chive blossoms (sausage VA, eggs & chives PA).
Snack of carrot corn muffins with carrots & strawberries (corn meal MD, berries VA).
Dinner grill-roasted pork shoulder (VA), basted with VA beer; morels (PA) in butter; fried red tomatoes (MD), mozzarella (PA) and basil (MD).
Will post some recipes later — posting from the road.
Update 6.10.08: View the first week OLS round-ups to see what others are making with local-to-them ingredients from around the country. Apparently FoodieTots in VA is in the Southern region, though many of my products are from the Mid-Atlantic (MD & PA). I still need to check my map though as I suspect some of our PA sources are technically too far away. I’ll be trying to buy more VA products as the summer goes on. Stay tuned!
2 responses so far ↓
1 Nicole // Jun 10, 2008 at 8:03 pm
Those muffins look amazing – care to share the recipe?
2 FoodieTots.com » At Market: VA 5.31 & NY 6.07, morels and goat cheese // Jun 15, 2008 at 3:05 pm
[…] wrote previously about our May 31 Del Ray (VA) Farmers Market dinner for Week One of One Local Summer. The star of that dinner was the fresh WV morels. We were a little late to […]