I’m a little late on this one, but we spent all of week 3 in Scotland. So, I think that’s okay, right?
For the record, this was a lunch meal and I tend to go heavier on the green things and lighter on the meat for lunches, hence the big blob of green on the plate and little bitty blob of chicken. In the back is red lettuce from Kimberton Whole Foods, marked as grown locally, unknown farm. On top of the salad are little turnip chips – dehydrated turnip slices from turnips found at the Phoenixville Farmer’s Market during Week 1. In the very front is that delicious back-porch dill and goat’s milk yogurt from Week 2 (frozen while we were away, and then thawed to enjoy again). The chicken roulade is made with chicken again from Eberly Poultry – pounded out thin. Inside the chicken is dill and basil from the deck, bacon from Country Time Farm, sundried tomatoes from last year’s garden, and ‘Dillicious’ cheese from Clover Creek Cheese Cellar.
Not Local: Olive oil for cooking the roulade and the salad dressing.
This meal gave me a whole lot of leftovers since I used the whole pound of chicken for the roulade and will likely keep me well fed for the week. I still have the leftovers from last week’s meal in the freezer too! I think I’ll make a trip to the Anselma Market on Wednesday to find ingredients for Week four. If anyone knows of a source of local flour, I’d love to hear about it! I might be up to try my hand at home made pasta for something different.
Hi Melissa, I’ve been loving your One Local Summer meals! In response to your post, 2 local companies sell flour at the Fairfood Farmstand in Reading Terminal. (Daisy Organic Flours and Small Valley Milling. Hope this help!
Best,
Wilma
Thanks!! 🙂 I’ll have to make a trip into Philly to the RTM and check out that stand.
Turnip chips sound so interesting. I tried dehydrating some last fall but they didn’t turn out so well. How crispy were the ones you had? More crunchy or chewy? Maybe that makes the difference.
They were really crunchy right out of the dehydrator. After a few days in the ziplok, the humidity got to them though and they got a little soft. The trick is, per the information that came with the dehydrator, to boil or bake the slices first to soften them up. I only wish we had bigger turnips, they were delicious!