A tale of two meals

Sunday, July 06, 2008

Aside from my holiday blueberry pancakes, I made two other meals this past week that qualify for One Local Summer - meatloaf with fava beans sauted in garlic, honey-roasted carrots, and leftover kale and spelt berries, and chicken with herb roasted potatoes, green beans, and peas. 

The green beans were the real star of this meal - yes, they were very fresh, but I also cooked them in the duck fat I rendered a few weeks ago.  Delicious!

Where it all came from:
chicken, Pennypack Farm - 31 miles
herbs, my garden - 0 miles
potatoes, Landisdale Farm - 100 miles
green beans, Landisdale Farm - 100 miles
rendered duck fat, from a duck breast from Griggstown Quail Farm, 56 miles
peas, Paradise Organics - 49 miles

not local: salt, pepper, olive oil

Like many of us, I can’t think of fava beans without thinking of Silence of the Lambs.  That movie probably did more for the name recognition of fava beans than anything else in the world!  I picked up the fava beans and peas from Fair Food last week and shelled them on the train home.  The meatloaf was a catch-all for what I had laying around the house - the last of last year’s roasted peppers, garlic scapes, onions.  I do love meatloaf - there’s pretty much nothing more comforting!

Where it all came from:

ground beef
eggs, Natural Acres - 100 miles
bread crumbs, made from Le Bus bread - 15 miles
roasted peppers, frozen from last year’s CSA - 100 miles
garlic scapes, Landisdale Farm - 100 miles
onions, Landisdale Farm - 100 miles
catsup, homemade - 0 miles
carrots, Urban Girls - 29 miles
butter, homemade from Dutch Way Dairy cream - 100 miles
honey, honey, Bee Natural - 59 miles
fava beans, Paradise Organics - 49 miles
garlic, my garden - 0 miles
fennel, my garden - 0 miles
leftover kale and spelt berries

Not local: olive oil, salt, pepper