Still another catchup post, but I think as of next week I’ll be back on track. This week, even though the husband was home, I contributed a good bit! We have a basil plant that’s gone wild and before it bolted, I thought I’d gather up the basil and put it to good use as basil pasta and pesto. I blenderized the basil with some whey leftover from a batch of cheese the husband made earlier that week, olive oil, and a small amount of non-local pine nuts, then combined that mixture with flour to make the pasta (1 cup flour to 1/4 cup liquid). The meatballs were part veal, part pork with onions, chives, basil, and some salt and pepper, baked in the oven. Then grilled zucchini and a cucumber salad finish the meal along with a glass of mead (technically a pyment) from the Sap House Meadery in New Hampshire. Okay, that’s not entirely local, but it did follow us home from vacation and didn’t take a special trip to get here, so I’ll allow it!
For something special this dinner, we made dessert with leftover milk from the waffles last meal, honey, and raspberries from the bush in the yard. Paired it with a raspberry mead from Moonlight Meadery (another followed-us-home mead from New Hampshire). It was the perfect end to a lovely evening!
Ingredients:
Zucchini – Clover Hill Farm
Basil – My Garden
Cheese – Birchrun Hills, Equinox
Ground Veal – Birchrun Hills
Ground Pork – Countrytime Farm
Cucumbers – Clover Hill Farm
Onion – Clover Hill Farm
Flour – Whole Wheat Pastry Flour, Mill at Anselma
Milk Camphill Kimberton
Honey Baues’ Busy Bees
Raspberries – Our Yard
Raspberry Mead – Moonlight Meadery
Pyment – Sap House Meadery
Non Local – Pine nuts, salt, pepper, olive oil, homemade vinegar