My sister-in-law was visiting this past weekend so I took her to the market and we cooked together this week. Bockwurst with mushrooms, asparagus and a salad. Delicious! We both had fun cooking and gobbling down the dinner as a nice way to end a long day.
Bockwurst & Mushrooms:
Bockwurst – Birchrun Hills Farm. We boiled these on the stove with some homebrewed beer and then tossed them on the grill to finish cooking.
Mushrooms – Oley Valley Mushrooms. Crimini mushrooms cooked in Chamborcin wine from Kog Hill.
Non-local – Olive Oil, spices.
Asparagus:
Asparagus – Hoagland Farm. Tossed on the grill in a tin-foil package with some non-local olive oil, salt, pepper, and parmesan cheese.
Salad:
Spring Greens – Jack’s Farm. One bag of greens seems to last me quite a while. Topped off with some non-local salad dressing.
