Another One Local Summer comes to an end. Which, I guess, means that summer is coming to an end, too.
OLS has helped us mark the ups and downs of a challenging season. When it comes to cooking, scarcity is as telling as plenty. What have we got, and what can we make of it?
Kudos to Liz for dreaming OLS up and for making it hugely successful. Ready for next year, my friend? Heh.
This was our final meal in the series:
PORK CHOP:
Pork - Dyal Farm, Cobbtown, Ga. (150 miles)
PANZANELLA:
Tomatoes - ours
Cucumbers - ours
Parsley and basil - ours
French bread - Luna Baking Co., Athens, Ga. (35 miles)
Red and green bell peppers - L2's (1/4 mile)
Vidalia onion - Vidalia, Ga. (130 miles)
Capers, olive oil, balsamic vinegar, seasonings - elsewhere
