Our all-local meal this week was herbed lamb patties with veggie pizza on the side. The local ground lamb was combined with garlic and parsley from our CSA, and mint and rosemary from our garden and shaped into patties and then fried in a little non-local oil. The pizza dough was made with local spelt flour and topped with local ricotta, and a sauté of local summer squash, onions, and shitake mushrooms. After the pizza was cooked we added some basil and drizzled a totally non-local reduction of balsamic vinegar over the top. You can see Papa went a little overboard in his reduction artistry.
– basil, mint, rosemary (0 miles)
– lamb (17 miles)
– ricotta (19 miles)
– spelt flour (30 miles)
– garlic, parsley, squash (30 miles)
– shitake mushrooms (78 miles)