Locavore Labor Day, Part I
6Sep2009 Filed under: Farm to Table Author: Ketzirah
Now We're Just Showing Off...
The Menu:
- Hot Dogs: Cibola Farms Bison Dogs
- Onions: Tree and Leaf Farm torpedo Onions
- Cheese: Fields of Grace
- Buns: Homemade from Moutoux Whole Wheat Flour
- Tomatoes: Bull Run Mountain CSA
- Green Tomato Ketchup: Homemade from Bull Run CSA tomatoes
It’s Labor Day weekend. The time we take off from work and cook meat over an open fire. There’s no reason you can’t have an amazing locavore Labor Day! I definitely think it would be overboard for most people to make their own hotdog buns from locally grown and milled flour, but it’s not a stretch to get locally, humanely raised hotdogs. Labor Day weekend is the perfect time to share the joy of eating local. People will be asking where you got the amazing burgers, and you can tell them with relish. (pun intended)
Almost all farmers markets have vendors that sell locally raised beef, chicken, lamb, and pork. Cibola farms, who we used gives you the chance to try bison burgers – how awesome is that? Needless to say you can also get just about any kind of cheese you’d like too. If your cookout is Sunday or Monday, there is plenty of time to head to the market!
What’s on your grill this weekend?
About this Site
DC Harvest is a family effort by Art Drauglis, Carly Lesser (aka Ketzirah) and Amy Monsarrat. Amy has a long history of environmental activism and social justice work and Ketzirah has strong focus on the spiritual side of local and seasonal eating. Art works for a CSA, cans, gardens, and is a rockin farm-to-table cook. All three have made the DC region their home for a decade (or more) and know from experience the difference eating locally can make.
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