Making up for lost time here, as we were on the road — driving cross-country — for week one.
As you can see, for dinner last night we made a mostly local pesto pizza. We usually make our own pizza crusts (Dan makes a killer pizza), but tried a locally made crust from the co-op this week. (Unfortunately, I chucked the wrapper before noting where, exactly, it was made — somewhere in the Albany region of New York.)
- Goat cheese from (Charlemont, MA – 19.4 mi)
- Shredded local zucchini from the co-op (Williamstown, MA – 5 mi)
- Local basil and parsley from the co-op (Williamstown, MA – 5 mi)
- Local shitake mushrooms from the co-op (Williamstown, MA – 5 mi)
- Locally-made organic pizza crust from the co-op (Upstate NY – ~60 mi)
What’s not local:
- Garlic (from co-op, not sure of source)
- Pistacio (in pesto; from co-op, not sure of source, but the pine nuts were from China, so we figured pretty much anything was closer than that)
- Parmigiano-Reggiano (from Italy, but you really can’t mess with this parm)
- EVOO (organic, from Cali, I think)
Next week’s pizza is sure to have on it some — local milk is easy to find.
One Comment
Fran, you’re amazing!