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.

Tags: one local summer