Sunday, August 05, 2007

One Local Summer - Week of 7/29/2007

Summer Spaghetti
(Recipe improvised)

Vermicelli - Lancaster, Ohio (20 miles)
Tomato sauce - From last year's garden (0 miles)
Tomato paste - From last year's garden (0 miles)
Summer squash - Our garden (0 miles)
Ground goat meat - Our pasture (0 miles)
Basil (fresh) - Our garden (0 miles)
Rosemary (fresh) - Our garden (0 miles)
Sage (dried) - From last year's garden
Garlic - Chillicothe, Ohio (20 miles)
Non-local ingredients: Onion (forgot to get some), cumin, salt, oil

This was our first taste of chevon (goat meat). We had to drive 20 miles to find a butcher who processed goats. The ground chevon looked exactly like ground beef. The taste wasn't bad. Hard to describe, especially for someone who doesn't have many reference points for unusual meats.

The meal was simple and came together pretty fast. The dish itself was pretty good the night we had it, but the leftovers started tasting "goaty" after just a day or two. Not inedible, but not so great. So I'm not a chevon convert at this point. But we've got some better cuts to try yet, so we'll see.

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At 8/05/2007 2:28 PM, Blogger Wendy said...

Now, that's how to do a LOCAL meal! Most of it's from your own garden. Awesome!

At 8/06/2007 11:09 PM, Blogger maggie said...

I've always seemed to have goat (or chevon :)) in a spicy concoction. That may be what's cut the "goatiness" I hear the chops are quite tasty. Keep us posted!


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