Farm to Table
Posted in farm to table on Jun 13th, 2008
For all the foodies out there, here’s our latest Farm to Table installment.
This week one meal really stood out from the others for local and zero mile flavor.
Rotisserie chicken; couscous with sundried tomatoes, basil, and ricotta cheese; mixed green salad with chevre, radishes, and green onions; homemade ciabatta bread.
Wine: White Linen by Deep Creek Cellars.
Everything in the meal was grown at Touch the Earth Farm except the couscous, flour, olive oil, balsamic vinegar, salt, and cayenne pepper. The cheeses I made fresh this week from our raw Jersey milk. Mmmmmm! The tomatoes and basil are from last year’s garden.
The ricotta was tasty, but the chevre was dynamite, and we’ve been enjoying it in everything from eggs to burritos. It lends a creaminess to everything that’s just out of this world. Speaking of which, I need to make some more!
Leave a Reply
You must be logged in to post a comment.
