wool & stars

This is the first offi­cial meal we’ve had for One Local Sum­mer. It was actu­ally more of a chal­lenge than I imag­ined. Rice? No. Pasta? We could get locally made, but the ingre­di­ents wouldn’t have been local.  Thanks to Gideon, though, we had din­ner: made from a recipe in Veg­e­tar­ian Cook­ing for Every­one called “Cot­tage Cheese and Spinach Gratin.”

The recipe calls for spinach, eggs, chopped pars­ley, dill seeds, ground corian­der, cot­tage cheese, salt and pep­per. Gideon added swiss chard and mush­rooms to the mix. We also had some let­tuce with salad turnips (shown in the pic­ture before any dress­ing.) The spinach, eggs, pars­ley, let­tuce, and salad turnips were from our farm share. The swiss chard was from our own gar­den. The mush­rooms were grown some­where in Ore­gon, the cot­tage cheese made in Eugene, Ore­gon –which is just about 100 miles away. The non-local ingre­di­ents were the dill seeds, corian­der, salt, pep­per, oil & vine­gar. (It won’t be too long before we have our own dill seeds from the gar­den, though… )

After din­ner we watched How to Cook Your Life–a Cook­ing Class with Zen Priest and Chef Edward Espe Brown. The trailer is on YouTube here. I rec­om­mend the movie, espe­cially if you have any inter­est in Bud­dhism, or if you have enjoyed any of the Tas­sa­jara cookbooks.