wool & stars

Last night’s One Local Sum­mer meal fea­tured a gar­den salad and center-cut pork chops pre­pared with rose­mary in a mush­room, baby onion, and gar­lic scape reduc­tion. The pork was from Sil­ver­ton, Ore­gon. The mush­rooms were also from Ore­gon. The rose­mary was from our gar­den, and the onions and scapes  from our farm share. Non-local ingre­di­ents included the apple cider vine­gar, sugar,  and salt & pep­per used in preparation.

Our sal­ads have become much more excit­ing with the addi­tion of fresh gar­den peas and radishes. The greens were a mix of let­tuces, arugula, and spinach. The sun­flower seeds were a non-local addi­tion (though we have quite a few sun­flow­ers planted, so maybe next year we’ll be eat­ing home grown.) We also had a dessert of cher­ries from Wash­ing­ton and vanilla ice cream made in Eugene. Over­all, a fan­tas­tic meal!

We’ve really been enjoy­ing the gar­lic scapes from our farm share this week. A recent arti­cle in the New York Times has some inter­est­ing read­ing about scapes: A Gar­lic Fes­ti­val With­out a Sin­gle Clove.