We’ve gotten rather ahead of ourselves with One Local Summer, so I’m going to double up this week with two posts to get back on track. Sometimes we just cook local meals by default and then I forget what week we’re on and things all go crazy. I figure doing extra local meals isn’t a bad thing and since we made them, I might as well share them! So, here’s a catchup post and in two weeks I’ll be all caught up, I hope.
We dug into the freezer for this one and found a Bison roast. Husband rubbed it down with freshly ground pepper and salt and put it on the rotisserie on the grill. While I realize it may be blasphemous to red meat eaters, the end chunk was cooked nicely well done (brown the whole way through) but was still tender and DELICIOUS. Also cooked on the grill were those skewers with zucchini and tomatoes, covered in olive oil, salt, and pepper, then there’s a cucumber salad with red wine and vinegar, and finally the salad bowl just like every week, with the same mix of greens and vegetables. It all came out great, and we found a local Cabernet Sauvignon to pair with the dinner.
Ingredients:
Radishes – Full Circle CSA
Turnips – Full Circle CSA
Mushrooms – Oley Valley Mushrooms
Lettuce Full Circle CSA
Cucumber – Clover Hill Farm
Tomatoes – Clover Hill Farm
Bison – Backyard Bison
Zucchini – Clover Hill Farm
Wine – Sand Castle Winery, Cabernet Sauvignon
Non Local – Salt, pepper, olive oil, homemade vinegar