We're so lucky. We've always had at least one local food a day, and usually one at each meal. We're always grateful for eating locally, and many times we're humbled at how many local things we're eating. Saturday's example of our own ingredients:
Breakfast: 2 ingredients
Waffles and rhubarb sauce (eggs and rhu)
Lunch: 3 ingredients
Beany noodles and arugula pesto (arugula, onion greens)
Tea (mint)
Supper: 15 ingredients
King salmon (Atlin caught)
Herb bread - homemade with (garlic, chives, rosemary, oregano, and thyme)
Salad (2 kinds lettuce, two kinds of kale, totsoi, radishes, onions, and arugula dressing)
Crisp (rhubarb and blueberries)
So that makes for 20 local ingredients today. And this isn't out of the ordinary--this is what every day is like spring to fall. Winter is a little more sparse, but still plentiful compared to most.
Arugula Pesto/Dressing
Ingredients: arugula, olive oil, walnuts, rice vinegar, water
Chop arugula coarsely and put in a blender with olive oil. Drizzle in enough to make the leaves wet and get the blender going. When it's bright green and the leaves are all finely chopped, add chopped walnuts and blend a bit more to break up the nuts. Serve on noodles, rice, or whatever you'd like. To make it into dressing stir in rice vinegar to taste, then add water (or more oil) to adjust thickness. It'll keep well in the fridge, so make a big batch and enjoy!
