This week we had homemade egg noodles with homemade pesto for our local meal. This was my first attempt at making pasta. My husband got a pasta machine years ago and made pasta a few times but didn't like doing it, so the machine has sat for over a year. I decided to give it a try and it was actually a lot of fun! From baking bread it was easy for me to get the dough the right consistency and Logan loved rolling out the dough and cutting the noodles. Here he is cutting the noodles:
I can see us making pasta more often.
Here is the breakdown of the meal:
Daisy Flour - 60 miles
Eggs - Whimsical Farm - 4 miles
Water - tap - 0 miles
Garlic - West Grove, PA - 20 miles
Basil - my garden - 0 miles
Pinenuts - not local
Olive Oil - not local
I don't put cheese in my pesto so I didn't have to worry about finding that locally.
I've found the challenge hard this week. I'm trying to make what we normally make but all local and I'm finding there is usually 1 ingredient that holds us back. I know I need to start finding some new recipes to make with what is in season and local instead of trying to backtrack our old recipes. I've also been frustrated at how many meals I make that are 50-75% local. I know I should be happy with the progress we've made but I set my goal at 100% local so every meal that isn't 100% feels like a failure. I'm trying to work on celebrating every ingredient that is local but I tend to not think that way.
I made a meal earlier this week that could have been 100% local except for some poor planning and ignorance. It was a pasta dish that had local pasta, local tomatoes and local garlic, what wasn't local was the cream and the white wine. The cream wasn't local because I had my husband pick up cream one night and he didn't think to buy the local and the wine wasn't local because I bought it months ago for cooking and wasn't even thinking of getting local then. Both things can be purchased locally and I will do so before I make this dish again, but I was disappointed.