As I have posted, I am participating with a group of women in a challenge to cook seasonal local foods all summer and fall. We call it our SSFC and blog about it. We have set up a google reader page, as well as we all link to one another.
I also have a page where I will link back to all my posts on the challenge.
Sunday night I made the first completely local meal for the challenge, even though Saturday I also went almost totally local.
I used CSA collards, CSA Yukon Gold New potatoes, Love Dove Farms scallions, Boarman’s bacon, and South Mountain Creamery chicken, with herbs from my garden. All put in a crockpot with olive oil, salt, pepper, and a rub of herbs I dried last year. The fresh herbs included tarragon, sage, rosemary, and marjoram from my herb garden just off the kitchen.
To complement the dinner, we opened a 2009 Linden Chardonnay. This wine is a blend of all three contributing sites that make up Linden’s wines. A creamy, soft wonderful Chardonnay that does well with chicken and seafood. No longer available, this wine sold out quickly with only 206 cases made. It includes the famous experiment with the “egg” for the Avenius contribution to the blend. The “egg” is still in the cellar at Linden, and I forgot to ask at the barrel tasting what they are using it for.
We finished the meal later in the evening with a small bowl of South Mountain Creamery ice cream, their peach flavor.
Definitely a delightful meal from local sources, and using fresh meats and veggies. Not a bad wine, either, from VA.