100 Mile Dinner: April 2014
Ingredients:
Shrimp: Hornby Island
Cucumber, Apple Cider and Peppers (Apple Barn, Abbotsford)
Mixed greens (Chilliwack)
Broccoli, chives (from garden)
Potatoes (Chilliwack)
Carrot (Pemberton)
Blueberries (Geldeman Farms, Abbotsford)
Butter, yoghurt (The Farm House, Aggasiz)
Macro Kelp (Bamfield)
Honey: Valley Gold Bee
Dinner preparation:
Scrub potatoes and rub with butter. Pierce the skin with a fork and bake at 400 degrees for 45-60 minutes or until tender. Stir fry shrimp, broccoli, seaweed, chives, pepper. Cut the potatoes in half, add yoghurt, shrimp stir fry and top with some chives. Combine sliced carrot, mixed greens, pepper slices and cucumber into a salad.
Butter, yoghurt (The Farm House, Aggasiz)
Macro Kelp (Bamfield)
Honey: Valley Gold Bee
Dinner preparation:
Scrub potatoes and rub with butter. Pierce the skin with a fork and bake at 400 degrees for 45-60 minutes or until tender. Stir fry shrimp, broccoli, seaweed, chives, pepper. Cut the potatoes in half, add yoghurt, shrimp stir fry and top with some chives. Combine sliced carrot, mixed greens, pepper slices and cucumber into a salad.
Dessert: Blueberries, honey and yoghurt.
Beverage: Apple Barn Cider (Abbotsford)
Beverage: Apple Barn Cider (Abbotsford)
Comment: The shrimp/yoghurt potato dish was a good combination. The cider had good flavour too. Most of the items were purchased at the Vancouver winter market.
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| Fresh from the market |
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| Prepared April dinner |
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