Seeing as our local farmer’s market kicked off its first regular market of the season, I figured I’d start One Local Summer back up again. I seriously contemplated whether or not to do this again. This year would be my fourth year of a summer’s worth of making one meal a week using only local ingredients. To be honest, I’m lacking motivation this year, and have gotten pretty busy with a bunch of other things. But, reason won out, and said hey, this is good for your health, it doesn’t have to be complicated, so cook something local once a week, no big deal. This year may be a little less inspired than other years, but I’m still doing this. ON TO THE FOOD!
This is pretty basic. It’s still early in the vegetable growing season, so my veggie options are limited. Our opening farmer’s market with the Phoenixville Farmer’s Market was a honey bee festival, so I included that here. Going around the plate clockwise, we have chicken marinated in honey and olive oil, then crispy beet greens from the grill, crimini mushrooms, and wilted beet greens with wee little baby beets on the end. When they ‘thin the herd’ so to speak, to prevent overcrowding with the beets, the greens and baby beets are perfect for eating. The whole thing is edible – the greens are sort of spinachy and the teeny beets on the end grill up in short order and are perfectly tender. The wilted beet greens were done up in foil with a little olive oil and salt and set on the grill. EVERYTHING on that plate was cooked on the grill! Easy peasy. Here’s the rundown on ingredients.
Chicken and Beet Greens with mushrooms:
Chicken – Mt View Organics
Honey – Baues’ Busy Bees
Beets and Beet Greens – Charlestown Farm
Mushrooms – Oley Valley Mushrooms
Non Local – Salt, Olive Oil, homebrew beer (Saison)