One Local Summer Week 8

We had quite a few local meals this week. Monday we had company over for stuffed quahogs made with clams dug by Joe 'local chourico local peppers from freezer and local onions.Bread stuffing from leftovers in the freezer, also a local salad with home grown lettuce local cucumber and carrot. Our dessert was homemade Amish root beer we bought on vacation with vanilla ice cream. We put the root beer down in the cellar when we got home a few weeks ago so the floats finished with a true beer flavor I guess I should of refrigerated it.(live and learn)Last night we had company over for Pizza. The crust was not local I made it with white flour from King Arthur,usually I would use whole wheat from Maine but I have not perfected the WW pizza crust so I did not want to serve it to guests. I did make the mozzarella,onion from our garden tomatoes and peppers from the freezer put up last summer and basil from the yard.We also had a salad from our lettuce and our first tomato and radishes and cucumbers from a farm d own the street. The picture of the clam meal shows the remains since I forgot to take picture till we were done.

Week 2 one local summer

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.