One Local Summer – Week 9


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)

2 Responses to “One Local Summer – Week 9”

  1. 1 mangochild August 7, 2009 at 5:42 am

    How do you add the herbs? I tried just sprinkling them once the pizza was done, but they ended up being more like a garnish and then falling off when I picked up a slice. Did yours meld a bit more into the pie?

  2. 2 angie August 9, 2009 at 10:27 pm

    Ugh…wish we could get local flour! It all sounds so delicious…

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