100 Mile Dinner: February 2014
Ingredients:
Ground pork: Gelderman Farms (Abbotsford)
Butternut Squash: Cropthorne Farm (Delta)
Baby kale, Carrots (Chilliwack)
Beets, Jerusalem artichokes (Langley)
Butter, yoghurt (Aggasiz)
Stinging Nettles (Sechelt)
Macro Kelp (Bamfield)
Honey: Valley Gold Bee
Dinner preparation:
Bake squash 375 degrees until soft (40 minutes or so).
Stir fry pork, carrots, nettles, kelp using butter. Take care not to touch raw nettles.
Slice beets, Jerusalem artichoke, beet into salad.
Dessert: Caraway Jill Cheese and Yoghurt: Little Qualicum Cheeseworks (Parksville)
Beverage: Stinging nettle tea with honey. Boil stinging nettle for a minute. Steep for 10 minutes.
Comments: Yummy. Stinging nettle makes for a good stir fry vegetable! A big relief to find 100 mile butter. Kelp also adds salt to the meal.
Slice beets, Jerusalem artichoke, beet into salad.
Dessert: Caraway Jill Cheese and Yoghurt: Little Qualicum Cheeseworks (Parksville)
Beverage: Stinging nettle tea with honey. Boil stinging nettle for a minute. Steep for 10 minutes.
Comments: Yummy. Stinging nettle makes for a good stir fry vegetable! A big relief to find 100 mile butter. Kelp also adds salt to the meal.
