It's week 1 of Liz's One Local Summer event, and I have been very, very distracted. More to the point, I've spent most of my waking hours doing two things: (1) picking wild blackberries, and (2) processing birds and putting them into the freezer. It was only last night, when I sat down to a plate of tandoori chicken with Indian-spiced vegetables, that it occurred to me: Hey, this is a completely local meal. A really, really local meal. These chickens and vegetables, they are ours.
So here's my Week 1 effort. A wrap-up of all the southern U.S. participants (for indeed, I am the regional OLS wrangler!) will follow on Monday morning. Those of you who are participating, make sure to blog or e-mail or Flickr-post by midday Sunday.
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TANDOORI CHICKEN: our own, with a marinade that included our own garlic
INDIAN-SPICED VEGETABLES: our own green beans, onions, and garlic; half the potatoes were ours and half were from a grower in Athens (35 miles away)
SUNGOLD TOMATOES: our own
