I’m not sure what happened to week #2 of One Local Summer. I know we had more than one all local meal, but I didn’t even realize that I hadn’t shared one with you until last night. Oh well, it’s turning out to be that kind of summer.
Tonight we had a fantastic dinner. We started off eating by the handful. Some strawberries standing in the yard. The very first (well almost) of the snow peas plucked and eaten raw (I love that the blossoms are still attached). Followed by perhaps the last of the local asparagus, roasted in the oven with a bit of kosher salt and California organic olive oil. All topped off with local pork chops smothered in basil pesto grown and frozen by our neighbor. And now I’m topping it all off with some organic Washington Cabernet and a slice of toast with fresh made strawberry jam.
Of course, only the peas managed to get their picture taken. The rest of the courses forgot to remind me…
*****
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I think we still are in Week 2? (i.e. the Week 2 postings just went up, and we are now in Week 3?)… at any rate, you’ve been eating local meals, and that’s what the challenge is aimed at, right? And wow, those snow peas look very very good. At this time of the year it just seems right to let the food shine as simply as possible on its own.
I love freshly picked peas. We’ve been enjoying ours steamed with some olive oil & salt & pepper (occationally a splash of tamari). We’ve been enjoying all kinds of local meals this spring. On Sunday we had a roasted chicken from the local farm – MMMMMM.
Nothing better than peas right off the vine. When I worked on the farm last summer, barely any got into the basket during harvest.