Veal Marsala! One of the husband’s sisters was visiting and this was a quickie last minute meal for us. We decided that the veal should be breaded, which turned out to be easier than I thought! Add some potatoes and mushrooms cooked in a kinda-local wine, and we have a meal! The wine is a Marechal Foch from the Flag Hill Winery in New Hampshire, and the proceeds benefit the local Human Society. We visited the winery on vacation and brought this back with us, so while it’s not really local, I’m allowing it since it travelled with us, and didn’t make a special extra trip on a truck. Everything came together wonderfully, and having those two colors of potatoes on the plate was really fun.
Veal Marsala:
Veal – Birchrun Hills
Blue Potatoes – Jack’s Farm
Yellow Fingerlings – Brogue Hydroponics
Mushrooms – Oley Valley Mushrooms
Wine – Flag Hill Winery
Egg – Deep Roots Valley Farm
Flour – Mill at Anselma
Non Local – salt, pepper, olive oil