Another meal down, and just 9 left to my goal of 14 which we should be able to meet or exceed! We had a nice party over the weekend and have had a bit of fabulous weather (lows aorund 60 degrees F in July!), so we took advantage of the cool evenings for some outdoor dining. In the small bowl at top left is a tomato salad with some fresh basil, olive oil, and homemade vinegar. The main part of the dinner was a Bison sirloin topped with blue cheese – sooo good. Next, going around clockwise, are blue potatoes from our garden that were boiled, smooshed, and then put in a pan to roast after being doused with malt vinegar and sprinkled with salt. The idea for those came from Cook’s Country, but they didn’t quite smoosh down the way they were shown in the recipe. Blue potatoes seem to be starchier, and we boiled instead of baking them (short on time), so that might have been the difference. They still tasted excellent and really soaked up the vinegar. It was almost like having malt vinegar on french fries without the frying. Next around the plate are Corn Jalapeno Fritters from this month’s Bon Appetit. Couple of changes to locafy it involved using pickled banana peppers I had on hand already from a prior year’s bumper crop of peppers, and we used grilled corn leftover from our party over the weekend. The flour came from our local historic grist mill, and we had to add a little more flour and an extra egg since ours weren’t traditional grocery store ‘large’ eggs, but smaller farm-fresh happy-chicken eggs. They were SO good and so easy to make that we’re already thinking of other veggies to add in on the next go around since we still have leftover corn to burn through. And that’s that! I’m a few weeks late posting this one, but I kind of wanted to space out the One Local Summer posts on the blog instead of flooding them out as they’re cooked.
Ingredients:
Tomatoes – Hoagland Farms
Basil – Our Garden
Bison Sirloin – Backyard Bison
Blue Cheese – Birchrun Hills
Potatoes – Our Garden
Corn – Hoagland Farms
Flour – Mill at Anselma
Eggs – Deep Roots Valley Farm
Equinox Cheese – Birchrun Hills
Hot Peppers – Our Garden
Non Local – Beer, salt, pepper, olive oil, malt vinegar