So Sunday morning while working in the yard I made a mental note that I absolutely had to get my One Local Summer blog post up and e-mailed to the regional coordinator in time for inclusion in this week’s mass posting after missing the deadline last week. Then the day gets hectic and next thing I know it’s 9:30pm and I missed the deadline again. Which is unfortunate because I had the bulk of the post completed.
To be honest this isn’t exactly all local. For instance I have no assurances that my eggs were actually from Wisconsin even though there are several Organic Valley farmers here and they are based out of LaFarge. I really wanted to do this with eggs from the Waukesha Farmers’ Market but I went on Saturday and he was all sold out by 9:30. Also I used Naan bread, which isn’t local at all. It’s made in Chicago and I am certain the raw ingredients didn’t come from anywhere around here. And while Nueske’s is one of the best producers of pork products in the Country, I cannot confirm (nor do I plan on confirming) that the pigs came from Wisconsin farms. However I do know that the spinach, micro greens, garlic and SarVecchio Parmesan (winner of the 2009 United States Cheese Championship) are all from Wisconsin. So here is a half-hearted attempt to eat local this week. I promise next week’s menu will be better.
Poached Eggs with Canadian bacon, wilted spinach, and SarVecchio Parmesean
Pretty simple: Poach eggs to desired doneness, brown canadian bacon, toast bread, sautee spinach with some garlic in olive oil, assemble, grate cheese over eggs, top with micro greens.
Wisconsin (hopefully) products used:
Micro greens (My garden)
Garlic (Waukesha Farmer’s Market)
Organic Valley Eggs (La Farge, Wisconsin)
Spinach (Waukesha Farmers’ Market)
Sartori Reserve SarVecchio Parmesan (Antigo, WI)
Nueske’s Smoked Canadian Bacon (Wittenberg, WI)
Nothing beats local — and this is a classic example of how (relatively) easy it can be to compose a local meal. Even here in WI.
We’ve been eating mostly local veg from the farmer’s market for the past 2-3 weeks, and it feels SO incredible.