There’s a big pot of lamb stew simmering away on the stove, and without any real effort at all, it turns out to be an almost entirely locally sourced meal. Ingredients include:
- Lamb from the freezer , part of last season’s farm share from Wood Family Farm in Turner.
- Potatoes, carrots, leeks and shallots purchased through the Corvallis Local Foods online market from Matt-Cyn Farm in Albany and Cinco Estrellas Organic Farm in Junction City.
- Flavorings: A fistful of Italian parsley from Elemental Alchemy Farm and a couple of big, spicy/sweet, dried Bulldog/Boldog Hungarian Spice peppers from Matt-Cyn Farm, pulsed to a powder in an old coffee grinder.
- Stock from my freezer (provenance mixed, but including lots of farmers’ market vegetable trimmings, since I always save them in freezer bags till I’m ready to make stock).
- A hefty dose of Pinot Noir from Cubanismo Vineyards in Salem
The only ingredients that don’t come from around here: Olive oil, salt, black peppercorns.
I don’t have a recipe*, and I have no photo; brown food tends not to be very photogenic. But I’m still marveling over the fact that eating locally gets easier every year, even in what used to be thought of as the off season.
My stomach’s growling.
* I don’t use a recipe for stew, I use a method: brown the meat, sweat the onions and garlic, add vegetables, flavorings and liquid to the pot and simmer over low heat for a couple of hours until stew results. Taste, correct the seasoning, eat. It’s hard to go wrong unless you forget it’s on the stove. Which reminds me – time to go check the stew.