“Local” Party Planning
While Rhaya stocked up, my husband and I spent most of this past weekend celebrating my Mother-in-Law’s Birthday, concluding the weekend last night with a big cookout that we hosted for her and a great bunch of her friends. Now, I’ll admit that eating strictly locally produced foods takes a little bit of planning, so the big test for me yesterday was to keep within the “Going Local” theme while hosting a party and at the same time trying to get myself prepared for the rest of the week.
In an effort to keep things as “local” as possible for the party, I tried to create a menu that incorporated a lot of in-season vegetables and (somewhat) locally raised meat for the grill. For example, for one side dish, I made a favorite from last year’s challenge, Summer Potato Salad (pictured above), from the Animal Vegetable Miracle website . All the ingredients for this salad were from a nearby farm stand, The Village Market, except for the tomatoes and basil which came straight from my friend Chrissy and her son Tyler’s garden less than one mile away. I also found some chicken breasts to grill at The Anderson’s General Store which sources their chicken from a processor in northern Ohio which gets chickens that are all raised in that general area.
(By the way, in case you missed it, I’ve moved from upstate New York to Columbus, Ohio over the summer, so this year’s “Going Local” challenge will be all about discovering all the foods central Ohio has to offer.)
Going Local Again: Liz’s Day 1
I started out the day with diced skillet potatoes, onion and delicious local cheese mixed into scrambled eggs. Lunch was a nectarine and a light salad with red onion, diced apple, a little shredded cheese, basil and olive oil. The cookout was in the evening yesterday, so for dinner I had the potato salad and chicken mentioned above and tried not to nibble too much on the rest of the non-local treats, like the birthday cake!
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