It’s Memorial Day Weekend here in the States. And you know what that mean…Beach & BBQ on the Grill with friends & Family!!!! *Woo Hoo* (And a 3-day weekend)
So, I am reading this great book called Animal, Vegetable, Miracle: A Year of Food Life (P.S.). It’s about a family that takes the challenge of moving to the farm for a year to eat local farm food and grow their own; the sustainable movement. They are brave people. But, what I really like about this book is when they started discussing how to throw a 100+ guest list party with only local foods. It was neat to read how farming families pull their resources together to make a wonderful party. One person may have free range eggs, the other free range chickens and someone else had lettuce beds to make wonderful vinaigrette salad. Or rhubarb & strawberries in the garden to make the crisp for dessert (the one I will be trying in a couple of days).
So, what does this book have to do with Memorial Day Weekend? Since it is my challenge to break the bounds of consumerism I have decided to try and cook most of my meal using locally harvested food from the Farmer’s Market. And I wanted to share my menu:
Lemonade and/or Moroccan Mint Iced Tea
Cherry tomato & mozzarella skewers with Basil
Corn on the Cob
BBQ free range chicken
Potato Salad with Bacon-Vinegar Dressing
I can pick up the lemons, cherry tomatoes, corn, strawberries and rhubarb at the farmer’s market. The mint and basil is from my own garden. From our local natural grocery store I will get the free range chicken and mozzarella cheese. Everything else I already have in my pantry or fridge.
I can’t wait until the BBQ. I am salivating already! I’ll let you know next week if this menu proves to be frugal, too.
What’s on your menu? Have a wonderful Memorial Day Weekend!