Duck, duck, trout

Sunday, June 07, 2009

I can’t believe it’s June already and the start of the One Local Summer challenge.  It’s been fairly wet and cold over the last few weeks, but there’s still produce to be found.  Having a few local/seasonal meals this past week has been fairly easy.

Mid-week I cooked up a duck breast from Griggstown Quail Farm (and yes, of course I saved the duck fat to make duck confit!) using my favorite tutorial at .  I served it up with grilled Hakurei turnips from Weavers Way and some beet greens from a friend’s garden.

Mileage:
duck, Griggstown Quail Farm - 61 miles
turnips, Weavers Way - 15 miles
beet greens, friend’s garden - 10 miles

Not local: olive oil that was brushed on the turnips prior to grilling, salt and pepper.

My husband inadvertently supplied me with another local meal earlier in the when he caught an 18 inch trout in one of the local creeks.  Normally we would have grilled any trout that he catches, but our grill isn’t that big - how do you grill an 18 inch fish on a small grill?!  Instead, I tried stuffing the trout and baking it.  It didn’t taste quite as good as grilled, but the bread stuffing was delicious!  I used a modified version of this recipe.

trout, local creek - 5 miles
bread, Wild Flour Bakery - 20 miles
parsley, my garden - 0 miles
spinach, my garden - 0 miles
scallion, my garden - 0 miles
butter, homemade from Dutch Way Dairy cream - 100 miles

Not local: white wine, salt, and pepper

I’m really excited to see the first One Local Summer summaries - be on the look out for those here at Farm to Philly this coming Tuesday!