100 Mile Dinner: August 2014
It is August and the garden is bursting with produce. We decide to make a stew and a squash dessert to emphasize our garden of plenty. Local cream/butter were unavailable this month, but this is no problem for our chosen dish.
Ingredients:
Lamb Stew (Maple Ridge)
Sea salt (Vancouver Island Salt Company, Bamfield)
Carnival squash (1), carrots (2), cabbage (1), cucumber (1), potatoes (2), tomato (Vorlon (1) and sun gold (several)), plums, beans, garlic, rosemary, chives, strawberries (garden)
Blueberries (Abbotsford)
Watermelon, Onion, Crab Apples (Stein Mountain Farms, Lytton)
Macro Kelp (Bamfield)
Honey: (Jane's Honey, Fraser valley)
Appetizer: plums
Salad: Cut cucumber, some carrot, beans. Add strawberries, sun gold tomatoes and Vorlon slices.
Stew: Scald lamb. Put into wok, add 1.5 cups water. Add all other ingredients (cabbage leaves, carrots, onion, garlic, carrot leaves, chopped potatoes, beans, sea salt, rosemary, chives, macro kelp). Cook for 45 minutes. Add some Vorlon tomato at the end. Add a slice of cooked squash on the side.
Dessert: Halve the squash, removing seeds. Bake half squash with crab apples and blueberries in the cavity at 375 degrees for an hour or until soft. Add honey to taste.
Drink: Juice half watermelon with a handful of carrot leaves.
Comments: An easy dinner, and tastes great. I think some fat is needed to round out a meal, so stewing lamb instead of a really lean meat works well.
It is August and the garden is bursting with produce. We decide to make a stew and a squash dessert to emphasize our garden of plenty. Local cream/butter were unavailable this month, but this is no problem for our chosen dish.
Ingredients:
Lamb Stew (Maple Ridge)
Sea salt (Vancouver Island Salt Company, Bamfield)
Carnival squash (1), carrots (2), cabbage (1), cucumber (1), potatoes (2), tomato (Vorlon (1) and sun gold (several)), plums, beans, garlic, rosemary, chives, strawberries (garden)
Blueberries (Abbotsford)
Watermelon, Onion, Crab Apples (Stein Mountain Farms, Lytton)
Macro Kelp (Bamfield)
Honey: (Jane's Honey, Fraser valley)
Appetizer: plums
Salad: Cut cucumber, some carrot, beans. Add strawberries, sun gold tomatoes and Vorlon slices.
Stew: Scald lamb. Put into wok, add 1.5 cups water. Add all other ingredients (cabbage leaves, carrots, onion, garlic, carrot leaves, chopped potatoes, beans, sea salt, rosemary, chives, macro kelp). Cook for 45 minutes. Add some Vorlon tomato at the end. Add a slice of cooked squash on the side.
Dessert: Halve the squash, removing seeds. Bake half squash with crab apples and blueberries in the cavity at 375 degrees for an hour or until soft. Add honey to taste.
Drink: Juice half watermelon with a handful of carrot leaves.
Comments: An easy dinner, and tastes great. I think some fat is needed to round out a meal, so stewing lamb instead of a really lean meat works well.
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| Garden produce |
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| Trout Lake Farmers Market items |
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| Main course, salad and juice. |
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| Dessert. |
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