Yep, still playing catch-up on posts, but I’m almost caught up. This is the last meal husband made before heading out to work. It’s basically veal parmigiana with squash, a salad, and a bowl of peaches and raspberries. The veal was breaded with flour and a little cornmeal, double dipped in buttermilk, and fried up in a cast iron skillet with lard. The sauce we had made from local tomatoes in a large batch and had plenty left around for this dinner. We added sliced squash to the sauce to cook up as a side to the veal, and finished off the whole thing with a glass of Pinot Noir. A pretty substantial meal for a One Local Summer dinner, and every bit of it delicious.
Ingredients:
Veal – Birchrun Hills
Blue Cheese Dressing – Birchrun Hills
Cheese – Birchrun Hills, Equinox
Tomatoes – Clover Hill Farm
Buttermilk Maplehofe Dairy
Lettuce – Charlestown Farm
Raspberries – Our Garden
Peaches – Our Tree and North Star Orchard
Wine – Sandcastle Winery
Squash – Jack’s Farm
Flour Mill at Anslema, Whole Wheat Pastry Flour
Cornmeal – Mill at Anslema
Lard – M&M Creek Valley Farm
Non Local – Salt, pepper