Sunday, June 15, 2008
One Local Summer wk2: Gnocchi in Béchamel sauce with Spinach
That means that over the course of the week, my breakfast omelets have all used local eggs, butter, spinach, and cheese, my sandwiches tend toward grilled cheese (with various fruit or veggie extras), if I want toast with butter and jam it's all local, and so on. My freezer has a bunch of local ground beef, and there are plenty of local potatoes in the cupboard.
So what did I do today? I made pasta.
- potatoes, still the specifically unidentified ones from last week, from a box at the Co-op (8mi) stamped "local"
- egg, from Troyer's in Potlatch, ID (25mi), via the Co-op (8mi)
- flour, from Shepherd's Grain (Columbia Plateau farmers, Spokane mill/distributor)
- butter and milk, from Darigold/Inland Northwest Dairies (Spokane-ish)
- flour, from Shepherd's Grain
- spinach, from Pokey Creek Organics in Santa, ID (60mi), purchased at the Moscow Farmers Market (8mi)
- salt, pepper, nutmeg: not local.
Doesn't get more basic than this, and I proclaim it good eats. Next week I will make something more photogenic...I might even have a salad! (I am not such a big fan of leafy salads, but I am trying to incorporate them into my life.)