Our breakfasts continue to be our zero mile meals, with tasty eggs, toast, and preserves, as well as the occasional breakfast burrito.
One of our quick staples around here is taco salad and burritos. For this meal I made tortillas, which the kiddos devour. I had mine over tortilla chips instead—non-gmo, sourced from Manassas, Virginia. Salad ingredients all from our farm. Grass fed beef from up the road. Cheese from our local creamery.
Also on the menu this week was shrimp quiche, salad, and a local Chardonnay from
Boordy Vineyards, located within a 100 mile radius, but many of the grapes were grown right here in the Catoctin mountains. The shrimp were caught off the Gulf Coast by a local shrimper where my mom lives, and we brought them home frozen after our last visit. The baby swiss came from our local creamery, and all greens, herbs, and eggs were from our farm. Yes, the crust is made from scratch, and mmmmm, was it tasty.
This week, we've also enjoyed two roast chickens, one of which Jim cooked for us the night we returned from our vacation. The other, shown to the left, I roasted with garden fresh herbs, and accompanied it with homemade biscuits, and sauteed swiss chard. The chard has crumbled feta from our local creamery. The carrots and potatoes are admittedly not local, but they rounded the meal out nicely.
One of our quick staples around here is taco salad and burritos. For this meal I made tortillas, which the kiddos devour. I had mine over tortilla chips instead—non-gmo, sourced from Manassas, Virginia. Salad ingredients all from our farm. Grass fed beef from up the road. Cheese from our local creamery.
Also on the menu this week was shrimp quiche, salad, and a local Chardonnay from Boordy Vineyards, located within a 100 mile radius, but many of the grapes were grown right here in the Catoctin mountains. The shrimp were caught off the Gulf Coast by a local shrimper where my mom lives, and we brought them home frozen after our last visit. The baby swiss came from our local creamery, and all greens, herbs, and eggs were from our farm. Yes, the crust is made from scratch, and mmmmm, was it tasty.
This week, we've also enjoyed two roast chickens, one of which Jim cooked for us the night we returned from our vacation. The other, shown to the left, I roasted with garden fresh herbs, and accompanied it with homemade biscuits, and sauteed swiss chard. The chard has crumbled feta from our local creamery. The carrots and potatoes are admittedly not local, but they rounded the meal out nicely.
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