For this week’s edition of One Local Summer, I made a recipe I’ve blogged about before, using as many local ingredients as possible. The chicken is from Speckled Hen Farms, the shiitake mushrooms from Toby Run, the onions from Two Crows Farms, the sour cream from Smith Dairy, the butter is Ohio Amish roll butter, and the egg noodles are from Ohio-based Mrs. Miller’s. While not 100% local, it’s more local than not.
If it ever stops raining, we’re doing an all local day today, culminating with grilling outside. Lots of local meals planned for this week, perhaps for next week’s post I’ll do a roundup of all the local things I’ve cooked for the week?