Kara & Michael’s Blog

Kara is of the opinion that if we’re going to talk about food as much as we do on this blog, we should post more about the humdrum task of making food for dinner every night. So here’s what I did with the produce we got from our CSA this evening (see Kara’s post below for the “inventory”):

(Click for a much larger version featuring an extreme closeup of our dirty, dirty kitchen counter.)

The top part is a very large salad made from the red leaf lettuce and “anonymous greens” we received from our CSA, with a couple of the radishes on top along with croutons I made from scratch using flour from Wade’s Mill. The dressing is the finest Store Brand Lite Italian, which commands the hefty price of $1.29 at the local grocery store.

Below the salad we have quesadillas. I cut up all of the button mushrooms from the CSA and one of the very large spring onions, and sautéed those with salt and pepper in a little bit of oil. Then I placed some of the mushroom mix and a very small amount of cheddar cheese in corn tortillas and fried them in a little oil. In this particular case, good cast-iron cookware was the only thing separating us from obesity, since you need so much less oil to keep food from sticking.

The whole meal is a locavore’s dream, since with the exception of oil, salad dressing, salt and pepper, every single thing on the plate was produced within 165 miles of our home (the flour in the croutons is responsible for the 165 mile radius; without it we’d be well under 100 miles). I don’t know where the corn in the tortillas was grown or where the milk for the cheese came from, but they were locally produced and that’s good enough for me on those items.

I was happy with how much of the produce it used up — important since we’re leaving Thursday evening for our trip to New York. We’ve barely made a dent in the greens though, so it’s Salad Until We Puke for the rest of the week.

Trackback URI | Comments RSS