I’m a little late on this one, but we spent all of week 3 in Scotland. So, I think that’s okay, right?
For the record, this was a lunch meal and I tend to go heavier on the green things and lighter on the meat for lunches, hence the big blob of green on the plate and little bitty blob of chicken. In the back is red lettuce from Kimberton Whole Foods, marked as grown locally, unknown farm. On top of the salad are little turnip chips – dehydrated turnip slices from turnips found at the Phoenixville Farmer’s Market during Week 1. In the very front is that delicious back-porch dill and goat’s milk yogurt from Week 2 (frozen while we were away, and then thawed to enjoy again). The chicken roulade is made with chicken again from Eberly Poultry – pounded out thin. Inside the chicken is dill and basil from the deck, bacon from Country Time Farm, sundried tomatoes from last year’s garden, and ‘Dillicious’ cheese from Clover Creek Cheese Cellar.
Not Local: Olive oil for cooking the roulade and the salad dressing.
This meal gave me a whole lot of leftovers since I used the whole pound of chicken for the roulade and will likely keep me well fed for the week. I still have the leftovers from last week’s meal in the freezer too! I think I’ll make a trip to the Anselma Market on Wednesday to find ingredients for Week four. If anyone knows of a source of local flour, I’d love to hear about it! I might be up to try my hand at home made pasta for something different.