Our first documented local meal for 2009 ols. We had roasted vegetables on Johnny cakes, with a tossed salad. The roasted vegetables: turnips,eggplant,asparagus from wishing stone farm Little Compton RI (approximately 57 miles) and Poblano peppers from last year (frozen) and garlic bought in Maine on vacation last fall. The salad was lettuce and radishes from our yard and cucumber and tomato from wishing stone farm(57 miles) greenhouse grown.The dressing was olive oil and red wine vinegar from a Friends homemade red wine and herbs from the garden. I had defrosted some garlic scape pesto to dress the vegetables but they were to good to cover up.Lastly the johnnycake's make with white flint cornmeal from RI. Salt used was smoked salt from Maine. Not local pepper and olive oil.
2 comments:
I think I use the same company for cornmeal.... they are very good. I'm still trying to eat down my stores too. How do you make the garlic scape pesto?
Garlic scape pesto was made with scapes,some olive oil and pine nuts or walnuts.Frozen from last year not sure.
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