Day 12-16 - Doing Well At Home and On The Road

So much to catch up on!


Day 12 was a Friday, traditionally pizza night at our house. I'd been dieing to try a recipe from my new Moosewood Cookbook so I chose the Focaccia and turned that in to pizza sandwiches. I sliced the square flat bread in half and removed the top half. I made a sauce from Ontario grown and canned tomatoes, herbs from my garden and a package of shredded zucchini I had in my freezer from last year. I slathered that on the bottom slice of bread, added chopped up salami from ELS and grated Thornloe Mozzarella. I put the lid  back on and baked it until it was heated through and the cheese was melted.  Thankfully it was a HUGE hit and will definitely be a do again recipe. As the summer goes on, I can see the topping possibilities becoming more interesting...peppers, onions, mushrooms, pesto, etc.


Day 13 had us on the road. We went to visit friends on Manitoulin Island. I figured this dinner would be a Eat Local write-off, but much to my delight I found out that our hosts were serving a handmade and locally purchased lasagna! I doubt the ingredients were grown locally, but it was nice to know that our meal wasn't factory made. I brought a head of romaine lettuce from our CSA and homemade caesar dressing ( unfortunately, only the eggs in my dressing were local) but they added another head of lettuce from their own garden so it would feed the big crowd. Turns out they had their own garlic left over from last year's garden, which I could have used in the dressing had I known a head of time! On our way home the next day we stopped in at a local grocery store to pick up a 4L bag of 1% Farquhar's milk (which I hope to start getting at ELS this week) and for Farquhar's ice cream cones! What a treat!


Day 14 was a travel day which didn't see us home until 5:30. I had semi thawed burgers from Burt Farm, so we tossed those the BBQ and made a salad with what was left of our lettuce, green onions from the farm, chevre from ELS and my blueberry/basil vinaigrette.


Day 15 was hot, hot, hot so after meeting Mrs. Duguay and son at the splash pad, we headed home for Perogy Princess perogies and cabbage rolls purchased at ELS (warmed up the cabbage rolls on the BBQ!), and CSA peas. We ate like royalty!! Again, I don't know where the ingredients are coming from for these pre-made dishes, but the fact that we are supporting local businesses makes it OK in my books.


Which brings us to today, Day 16. Much to my chagrin, the strawberry farms were closed by the time Keith was up from sleeping off a night shift. The kids and I took a walk in to the green belt behind our house instead and picked about 2 cups of wild blueberries...better than strawberries any day! Another recipe from the Moosewood Cookbook that came highly recommended, was for crepes. I'm not sure whether to say we had breakfast for dinner or dessert for dinner, but either way we had a balanced FREAKIN' DELICIOUS meal! This is XXX food porn!

Crepe ingredients all local (flour, eggs, milk and salt), filling was vanilla yogourt with a bit of whipped cream (just to use it up and because I didn't have enough yogourt), local blueberries and local maple syrup.


Shannon A.