Eating and growing locally: week eight

I missed the farmers’ market so much when we were at Bonnaroo.  It seems like a weird thing to miss, but that’s what I got.  After two months of doing most of our shopping at the market or individual stores, going to the grocery store just seems weird.

Growing:

Day 326 - 6/18/08

Eating:

Local meal #4
Pork and Broccoli Stir-fry

  • Pork from Cibola Farms, sliced to 1/4″ thickness
  • Broccoli from the FB market, roughly cut up
  • A whole head of green garlic from the Courthouse market, roughly chopped
  • Soy sauce and peanut oil (non-local)

Combine the pork, garlic, and enough soy sauce to marinate in a bowl.  Set aside.  Heat some oil in your wok or non-stick skillet.  Saute the broccoli stems until soft-ish, then add the pork, garlic, and soy sauce.  If you have other veggies, great.  I was going to include zucchini, but there wasn’t enough room.  Saute until everything’s delicious and tender – I think I left it all in too long, but I was waiting for SB to get home.  It was delicious nonetheless.  It would be fantastic on top of rice, but rice doesn’t grow in the DC metro area, so that’ll have to wait for a non-local meal.

Bonus local meal!

Grilled Zucchini Salad – bonus meal!

  • One small eight-ball zucchini, sliced about 1/4″ thick (but any summer squash will work)
  • Fresh tomato, cut into bite-sized chunks
  • Mixed greens
  • Olive oil (non-local) for drizzling, salt & pepper to taste

Using our trusty grill pan, I dry-grilled the slices of zucchini quickly until tender, then tossed them on top of the tomato and other salad fixings.  One eight-ball zucchini made enough for two salads, or for me to have a salad AND a bowl of yummy zucchini.  Drizzle with a little olive oil before serving to really bring out the buttery awesomeness of the zucchini.

Eating and growing locally: week two

Week 2: growing

  • tiny sprouts in our lettuce bin!
  • pepper transplant from Seed Savers arrived – need to get that in a bigger pot.
  • lots of rain the last couple of days has made the tomatoes grow tall

Week 2: eating

  • salad of roasted potatoes and spring onions from the DR market with non-local eggs and bacon (note: buy eggs next weekend), grilled awesome brats from DR butcher (local?), salad greens from FB market
  • rainbow chard (DR) frittata with non-local eggs (recipe from On Rue Tatin)
  • parboiled asparagus (DR) with herbs from our garden and some grated cheese
  • grilled chicken and spring onions (DR) with fresh pasta from Cheesetique
  • fantastic salad and strawberries from the FB market

This week I made an effort to do as much of our shopping as I could using mass transit.  Non-local indulgences included a pizza Tuesday night after a long and frustrating day, and stocking up on our favorite breakfast cereal when it was hella on sale ($1.88 for Basic 4!).  We picked up some fantastic stuff from the Courthouse market today, though, so I’m excited for our mostly-local brunch tomorrow, and good eats this week before I fly to Chicago for a meeting.

    Eating and growing locally: week one

    We signed up for Farm to Philly‘s One Local Summer challenge, which begins June 1.  The challenge is to “make one meal each week using locally grown ingredients”, which we think is eminently doable.  We also planted our balcony garden last weekend, giving us the promise of fresh herbs all summer long, as well as a couple of kinds of small tomatoes, peppers, strawberries, and maybe some lettuce as well.  I’m delighted to have the resources and opportunity to shop at the farmers’ market(s) and grow (some of) our own food – it’s bizarre to me given our long agrarian history that these things are now privileges rather than the status quo.
    Week 1: growing

    • chives in Sunday’s scrambled eggs 
    • transplanted flat leaf parsley from the FB market
    • 2 beautiful strawberries! 

    Week 1:  eating

    • turnips from the DR market, parboiled then sauteed in a vinegar-wine-butter reduction, for dinner on Friday
    • salad greens from the FB market for dinner on Friday, with more leftover
    • strawberries from the FB market for breakfast on Saturday
    • quiche from the FB market for lunch on Thursday