This is my first week doing the One Local Summer challenge. Here’s my entry!
In the front are some DELICIOUS oyster mushrooms from Oley Valley Mushrooms. In the back is a turkey breast from Mountain View Poultry, cooked up using the rotisserie in our mega toaster oven. That toaster oven sees way more action than our big oven since it makes more sense for the two of us (and usually the one of me), using less energy and not heating up the whole house like the big oven does. A 9×9 pan fits comfortably in the toaster oven which is generally more than enough for me. The pesto sauce was made from the container full of basil on the back deck and was brushed on while the turkey was cooking as well as on the finished product. Salad greens are from, well I can’t remember which farm was selling them at the Phoenixville Farmer’s Market, but they were the highlight of the whole plate, honest. Crisp and fresh and very tasty.
Non-local items used: Olive oil (on the mushrooms, salad, and in the pesto sauce), Salt, Pepper, Pine nuts (Pesto sauce), and vinegar (salad).
Not bad for a first try, huh? I found it really challenging to come up with something not using olive oil – I use it all the time and it’s difficult to think up a meal that doesn’t need some king of oil when cooking. For next week, I think the dill plant will be up for a serious pruning.