When the boy and I got home last night after a long day of combing the countryside for ruined farmhouses, we weren’t too hungry. We’d had a late lunch, and we were a bit tired for real cooking.
But skipping supper wasn’t an option. We needed to sit around the table and drink wine, and talk, and nibble something tasty.
The perfect solution: antipasto for supper!
This is what we ate (all things that were in the fridge or otherwise easily accessible):
Sourdough English Muffins* made with local wheat from Reed’s Mill over the hill in Second Creek, WV.
Sliced hardboiled eggs (these eggs, of course).
Homemade herbed cottage cheese** made with local raw milk and oregano and thyme from the garden.
Fresh arugula from the garden.
Roasted peppers from last year’s garden.
So very tasty.
(No, the wine wasn’t local. It was Kermit Lynch Vin de Table du Vaucluse. We’re still experimenting with local wine.)
This is my first post for One Local Summer, a local food blogging event hosted this year by Farm to Philly. The deal? I’ll post about one all-local meal every week. Shouldn’t be too hard, since we’re eating mostly local these days anyway.
* English muffins are radically easy to make. Just take any bread dough, make a thin-ish English muffin shape, and either cook it on a hot griddle on top of the stove or bake it in a very hot oven (turning once, to brown both sides). One thing: you need to cook them longer than you think you do — about 10 minutes on each side. Remember, they have to bake all the way through.
** Cottage cheese is as easy as English muffins if you have raw milk. I just let mine stand overnight to clabber, and then strain out the curds.