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Eating Locally, the Whole Weekend

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Without going to Wegmans. 🙂

Seems like all anyone is talking about is Wegmans. Don’t get me wrong. I love going there for specialty items but camping out? Really? Seems like from the comments I will be OK if I go looking for that Marvesta shrimp and stay away from the food court.

My challenge to cook locally continues and most of this weekend included local meals. Check out what the others are doing on our Google Reader page.

Friday night we went to Black Ankle. Most of what I took to eat was locally produced.

Saturday I grilled all sorts of local goodies.

The petit filets and tomatoes were from Boarman’s. Yellow zucchini, asparagus and radishes from Glenwood market. Potatoes, lettuce and onions from CSA. Green beans and herbs from my garden. The tomatoes were not local, but they were so good after oven roasting them.

Today was a fun day. Lots to do around the house. No time to camp out to go to a grocery store. Can you tell I wonder why people would camp out to go to a grocery store? Really. The only thing I ever camped out for was Jimmy Buffett tickets.

Getting ready for ARRL amateur radio field day. More on this later in the week. But, we spent hours checking hardware for the towers.

Dinner was in the crock pot. Lots of greens this week in the CSA, so I made a variation of a Tuscan bean soup. A pound of kale. Chicken broth from my freezer. Italian sausage from South Mountain. The butter beans were not local, but they were organic from Roots. Spring garlic from my garden.

So were the herbs.

A sweet onion from the CSA, salt and pepper. A really good meal.

Dinner tonight was served with a 2004 Linden Cabernet Franc. Love their francs. None of the bell pepper acidity of other Virginia francs.

Last night an old Pearmund complemented the filets. Hanging in there barely but still a good wine. 2002 was not a big year in Virginia. This Ameritage was starting to fade just a bit. Still, with the big steak flavors, it did OK.

Friday night of course was Black Ankle night. Lots of local MD wine to drink.

I think I went an entire weekend eating mostly locally produced foods. Haven’t been to a grocery store all month. You can eat amazing meals using markets, CSAs and a local butcher like Boarman’s.

hocofood@@@

9 responses »

  1. Summer is so perfect for grilling. Your meal looks delicious! There are no Wegman’s near us, and I’ve never been to one. Everyone I know raves about it, too. I’m curious to walk through one just to see what the fuss is about. Nice job not going to the store for a whole month!!

    Reply
  2. Annie Rie, I have nominated you for the Sunshine Blogger’s Award! Thank you so much for bringing sunshine into my life! And this post is a great example of why I love your blog – everything looks scrumptious.

    http://food4five.wordpress.com/2012/06/16/sunshine-bloggers-award-and-eating-by-the-seat-of-our-pants/

    Reply
    • Boy, Liz, this is the second award this month that I have to figure out what to write about. I can’t seem to get organized enough to write up the lists and put them out there with links.

      Thanks for liking my site. I appreciate all the comments, too.

      Reply
  3. Wonderful weekend local meals. Your petit filets with all the fixings – every bite would be filled with wonderful flavors. Then onto your soup filled with kale, sausage and butter beans. YUM! Sounds like a great weekend, local food and all!

    Reply
  4. Pulled up my garlic on Saturday, hope the big storms can hold off for a few weeks so they can cure outside. What’s in that bean & sausage stew? I’ll take that with a bottle of red 😉

    Reply
    • I have five garlic plants still going. These three that I picked were falling over and the bunnies were running through them. I found the beginning of the flower on one of these, so those five still out there are about three weeks away from being ready to harvest.

      The Stew:
      South Mountain Creamery Hot Italian Sausage, cooked ahead and sliced
      One large can organic beans, I used butter beans
      12 ounces Russian red kale, destemmed and cut up
      One quart chicken stock from my freezer, thinned with two cups of water.
      Spring garlic, two heads cut thin.
      Large sweet onion, chopped
      Assorted herbs from my garden, slivered.
      Salt and pepper

      Put it all in the crock pot and let it go on low for at least six hours. I cooked the sausage ahead so it would be browned.

      Reply
  5. Your meals are always absolutely delicious looking! I love that mess of grilled meat and vegetables–and what a creative crock pot meal too!

    Reply

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