Preparing ourselves for the annual return of One Local Summer,
we had a fabulous local meal--actually, another one that went a little beyond just "local".
On the menu:
Salad all grown in our garden, with a dressing made from rice vinegar marinated with our own chive blossoms and a bit of non-local olive oil.
Potatoes from the farmer's market, dressed with sour cream from our dairy supplier.
Hamburgers made with local beef, flavored with some of the last of our home-dried tomatoes mixed in before cooking.
We served the hamburgers on homemade whole-wheat buns--from wheat we ground ourselves.
This was an intensely satisfying meal--one that fed us well in both body and spirit.