After the holiday meals, sometimes a simple dinner is the best. We wanted a quick meal before my husband went off to his evening teaching position. Even though the Dark Days Challenge is over, I am still cooking locally when I can.
Today was a simple meal from almost 100% locally sourced items. Only the white chard, Herbs de Provence, salt and pepper were not from MD or VA. The chard was bought at Roots, though.
We had stopped at Roots so I could get free range chicken to make soup tomorrow, and some Aranciata to make Meyer Lemon Basil Fizz cocktails for a get together this weekend. Roots didn’t have Meyer lemons though. I need to find a source, maybe Harris Teeter or Trader Joe’s.
I had scallions and garlic from the CSA. Leftover VA country ham that my brother sent home with me as a care package last night. Eggs run wild, from the CSA, that need to be used. Goat cheese from Firefly Farms. I roasted beets from the CSA the other day. And, I bought some local hydroponic tomatoes at Roots, from Hummingbird Farms.
The makings of this meal.
Served with an award winning Viognier from Breaux Vineyards just south of Harper’s Ferry (but in VA not WV). Lovely restrained Viognier, which is one of those wines that just does very well in this part of the country. Crisp, acidic, but not too much, a perfect glass to accompany a rich omelet.
Later this evening we may indulge in another local treat, Rhebs Easter candy. My mom always gives us a box of Rhebs, from Baltimore. Their butter creams are to die for.
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