One Local Summer: Week Four meal
On Tuesday, I made pasta for our OLS meal. Making it from scratch is a fairly easy thing to do, provided you have a pasta-maker and a willing 3.5-year-old to give it a turn. (Making it from scratch without the maker is fairly easy, too, frankly; it’s just a bit more laborious.)
Herbed egg pasta with Broccoli in a garlic/white wine reduction
Guess-The-Squash caramelized with garlic, shallots, and sweet onions
Green beans! Late edition! First batch of the year.
Salad of chard, kale, arugula, cress, and oakleaf lettuce with vinaigrette
Blackberries for dessert
Tabor Hill White Heritage wine
Notes: The flour is some of the last of my local stash. I need to order more, but am hesitating, as it’s summer and whole-wheat flour doesn’t keep for long, and I am not making nearly the amount of bread I made this winter. The Guess-The-Squash were the products of one planted crookneck squash and three volunteers: one looks like an eight-ball zucchini, one looks like a white pattypan, and one looks like a zephyr. Did I ever plant, or even compost, anything that looks like any of the above? NO. (One’s growing in the compost pile, though, so I must have some culpability.) I tossed them with some very non-local EVOO and broiled them on a cookie sheet. With the exception of the flour (90 miles), the wine (19 miles) and the olive oil, everything else was a product of the garden or the chickens.
After two glasses of wine, I thought about the meal and said to myself, geez, this meal is vegan. Then I remembered the three eggs in the pasta (thanks, Bea and Pauline) and scratched that notion. The meal was dairy-free, however. (Oh how I wish I had local butter. My meals would be so guilt-free, local-purchase-wise. But I thought about it, and believe me, olive oil and coffee are something I would definitely trade a few hides for…maybe there’s a dairy who needs some architectural work done out there??? Will Work For Butter, her tagline)
Pasta recipe follows in the comments…