Saturday, August 23, 2014
Locovore: Loco for Local
No, not a typo. I recently had friends over for the last largish meal I made before leaving Rhode Island to return to my desert home for the academic year, and realized that, without even trying, every single thing we ate was locally produced. On an island (Conanicut, otherwise known as Jamestown). Don’t you just love that?
It was hot in the morning, and the forecast was for thunderstorms. My friends don’t care for the heat. And my cottage is little and, of course, doesn’t have air conditioning. So I decided to make a dinner that I could cook before the rain and serve at room temperature. What a great excuse: that’s actually one of my favorite ways to eat.
My friend Wayne (source of the mussels) had called me up and offered me some fresh-caught Bluefin tuna “head steaks”; I learned that this was the meat right behind the head that was cut off in preparing a giant tuna to be sold. My friends may not like the heat, but I knew they liked tuna, so of course I said yes. Wayne swung off the bridge to drop me the fish on his way out to another fish-spotting gig.
Now, Jamestown has a surprising amount of meat and poultry for such a tiny place: grassfed beef, pasteured pork, chicken, and lamb. And your usual lot of summer vegetables, plus the early gift of fresh-dug potatoes. Surprisingly, tomatoes were early this year. Surprising because of the brutal winter—did that do something to speed them up?—and just because. I usually have to return to school before the really nice tomatoes are in—and these are field tomatoes we’re talking here, beautiful in early August.The meat and produce are from Windmist Farm,and Hodgkiss Farm.
So here is the menu, with some pictures of ingredients. While I made a very satisfying visit yesterday to our own impressive farmer’s market here in Tucson, I have to say, to paraphrase Dorothy, there’s no place like New England.
A Jamestown Dinner
Dinner for Friends on a Muggy Day Threatening Thunderstorms
Tuna Tartare on potato chips
Figs with goat cheese sweetened with honey and fresh thyme
Everything-grilled salad of chicken, beef, onions, peppers, yellow and zucchini squash, and corn (see this post)
Green beans marinated with olive oil and fresh oregano
Tomato and mozzarella (from Narragansett Creamery) salad
Ciabatta from Venda Ravioli
Organic Blueberries and Peaches with Maple Sour Cream