Search out, via the web and/or facebook, your area's Eat Local Challenge and commit to a week or a month of sourcing as much of your food from local sources. Use this as an opportunity to try new foods, or even to try out some preserving so you'll have some of these yummies later in the year. We're taking part and will post our progress each day for the next month. If you want to share your own local goodness, send us an image and your story!
To represent the first and second days of this month (because we enjoyed all these ingredients both days) we have a lovely bruschetta. We'll list individual sources for ingredients as we can at the bottom of our posts each day, but to help you visualize how you might find things in your area if you're not in Asheville, we'll keep the basic descriptions free of branding.
The locally made baguette and goat feta came from a tailgate market, joined with a tomato from a friend's garden and basil from the home garden. The balsamic vinegar drizzle is paired with a locally pressed olive oil.
sources:
baguette by Simple Bread (sourced at Asheville City Market)
tomatoes & basil home & neighbor grown
goat feta by Spinning Spider Creamery (sourced at French Broad Food Co-op)
Theros unrefined olive oil (sourced, with fig-infused balsamic vinegar, from The Tree & Vine)
No comments:
Post a Comment