Week two of One Local Summer 2009. My definitions of eating local are, 100 mile radius and anything I buy while on vacation. Tonight our meal is a grilled pizza with a salad topping. The whole wheat for the dough was bought in Maine last fall and kept in the freezer. I usually buy 20 lbs a year. The cheese is Atwells Gold (a hard flavorful cheese) from Narragansett Creamery in Rhode Island and a smoked mozzarella from Maplebrook farm in Bennington VT. The topping for the pizza added after the shell with cheese is off the grill is composed of: greens and oregano from back yard, garlic from last fall,red wine vinegar from a local red wine,tomatoes bought at a farm stand in Mattapoisett (greenhouse) a basil mixture from the farmers market.Non local ingredients,olive oil salt and pepper. We also picked strawberries in Mattapoisett this week,bought heavy cream from a local dairy,and bought some local asparagus,we are also picking our own radishes.Pizza is usually my local (lazy meal) when I don't feel creative but the freshness of the salad on the grilled pizza base was really,really good. I will definitely be making this again. The dough is a little chewy and dry with all whole wheat but was very easy to grill compared with crusts I have tried with white flour.
2 comments:
did you eat it too fast to take a picture?????????? :)
Hey, nice picture! I get a box of 3 different kinds of feta (blowing 7 different kinds of smoke,,,what's the movie?) from Sams for 5.00. Probably not local. Then get their Artisan lettuce big pack, wash and spin, drizzle with olive oil and red wine vin dressing and stuff all in a wheat pita. Mmmmmmmmmmmmmmm.
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