Friday, June 13, 2008

One Local Summer: Week 2

This week, one meal really stood out from the others for local and zero mile flavor.

Rotisserie chicken; couscous with sundried tomatoes, basil, and ricotta cheese; mixed green salad with chevre, radishes, and green onions; homemade ciabatta bread.

Wine: White Linen by Deep Creek Cellars.

Everything in the meal was grown and made at home except the couscous, flour, olive oil, balsamic vinegar, salt, and cayenne pepper. The cheeses I made fresh this week from our raw Jersey milk. Mmmmmm! The tomatoes and basil are from last year's garden.

The ricotta was tasty, but the chevre was dynamite, and we've been enjoying it in everything from eggs to burritos. It lends a creaminess to everything that's just out of this world. Speaking of which, I need to make some more!


Jenny said...

Please send me your cheese recipes!!!!!


Lewru said...

That sounds delicious! How did you preserve your basil - was it dried?

I am so jealous of the chevre! Would love to see you post the recipe!

Country Girl said...

Looks and sounds great. You are an inspiration to us wanna be's!! ~Kim

Anonymous said...

Looks delicious Danielle! WTG.


Danielle said...

lewru, I freeze my basil. I do both pesto and whole leaves. I freeze the leaves spread out on a broiler pan and then put them into zip lock bags for pulling out and crunching up in sauces and pizzas. Be sure to pull of all the stems before freezing though. I was lazy with one batch, and it's really irritating to try to pull the stems as it's defrosting.

Thanks Kim and Molly for your kind comments. There's always work to be done around the homestead—the trick is trying to keep up with it all!