We've had a few meals that were all, or nearly all, local this week. But, I have no pictures. For the first couple, I wasn't thinking about it since we were eating with friends. And last night, I started out taking pictures during the preparation, but then misplaced my camera! Couldn't find it when I went to take a shot of the finished product. It has to turn up soon - I hope!
Last Sunday, Jennifer and I made a dinner for three of the fathers in our lives. We had:
Salad - lettuce, spinach, carrots and snap peas
Roasted carrots and fingerling potatoes
Grilled stuffed salmon *
The salmon was wild caught from Bristol Bay, Alaska. Everything else (except the lemon juice) was local - either from one of our gardens, a farmer's market, or Jennifer and Ian's CSA farm. Even though I couldn't get salmon from the Oregon coast, I decided to go ahead and make the stuffed salmon for Father's day because it is one of Grady's favorites. The recipe came from his Mom many years ago (but I don't know where she got it.)
Last night I made whole wheat fettucine from scratch and topped it with a mushroom sauce. I sauteed the Oregon shiitakes, added garlic, green onions, rainbow chard, chives, white wine and cream. The chard and chives came from our garden, wine and cream from New Seasons, everything else was purchased at the farmer's market. Salad accompanying the pasta also was fresh from the back yard.
We also had a local breakfast while out at the coast mid-week, using Melinda's recipe for yogurt pancakes, topped with strawberries. (See last post).
* Barbecued Stuffed Fish (serves 12)
Wash fish quickly in cold water, pat dry. Rub cavity with salt & pepper, stuff with garden veg stuffing. Close opening with skewers and lace. Brush with salad oil. Place in wire basket on grill 4 in. from medium coals. Cook 45 min. until fish flakes easily with fork, turning 3 times and basting with mixture of 1/2 c melted butter & 1/4 c lemon juice.
Garden vegetable stuffing
(enough for 10# fish--salmon, cod, snapper, lake trout)
1 c finely chopped onion
1/2 c cut parsley
1/4 c butter
1 1/2 T lemon juice
1 clove garlic crushed
1 c mushrooms cut up
2 c dry bread crumbs
1 c shredded carrot
1/4 tsp ea marjoram and pepper
2 tsp salt
Cook the onion in butter until tender. Lightly mix in remaining ingredients. If there is extra stuffing, place in aluminum foil pan, cover, heat on grill for 20 minutes.