Monday, October 6, 2008

Eat Local Challenge - days 2 through 5

I really thought I'd be keeping better track of my meals! I have been taking photos at the very least, so I will take you on a journey of some of the meals from the past week.

Thursday night was pasta night, with spinach linguine from Pastaria at the North Market, marinara sauce from cherry tomatoes from the garden, shitaake mushrooms from Toby Run (NM Farmer's market), grated mozzarella cheese from Blue Jacket Dairy (~58 miles in Bellefontaine, Ohio), and garlic bread (with wheat bread from the Clintonville farmer's market.) I used the same marina sauce, bread and cheese to make a pizza-on-toast for lunch.

Friday was fish night! I am delighted to add locally-farmed trout to my menu this month. The fish is rainbow trout from Freshwater Farms of Ohio, which clocks in at 68.2 miles from my doorstep. This fillet came pre-seasoned with an orange-basil marinade. Side dishes were braised rainbow chard with leeks, roasted cherry tomatoes, and roasted delicata squash with maple syrup (which didn't fit on the plate.)

Saturday was market day, and I had a very simple lunch of fried cheese (again from Blue Jacket Dairy) and Asian pears from Gillogly Orchards (104 miles by car, but still in the 100-mile radius as the crow flies.) For dinner we attended a local pizza function and were able to taste pizza from around 20 different local pizza shops.

Sunday brunch was french toast from that same loaf of bread from the Clintonville market, topped with non-local powdered sugar (hey, it was in the cupboard, and makes for happy french toast!) and local raspberries and maple syrup. Accompanying it, as usual, is peppered bacon from Bluescreek at the North Market.

Sunday dinner started with local vegetable soup (including broccoli, cauliflower, onions, mushrooms, cabbage, chard, zucchini, pattypan squash, carrots and celery) made with homemade stock. I didn't get a picture of it. The main meal was Italian sausage with the last of the grapes (wonderful fall flavors, seasoned with a little Balsamic vinegar) served over polenta made with fresh corn and goat cheese. Not very photogenic, but good nonetheless.


Anonymous said...

my parents told me about this radio program on radio 4 - the fife challenge. thought you would be interested.

molly said...

Oh, hey there. Tripped over your site while searching for Stutzman Farms contact info, and thought I'd say hello, one Columbus eater to another. It looks like there are some mighty fine suppers, rolling out of your kitchen!

Keep up the good work, eating local. There's so much goodness to be had, in these parts.