A 100 Mile Meal

Last night the hubby and I prepared a 100 Mile Meal for 25 people. It was simple, delicious, challenging and a lot of fun to prepare.

Many items came right from our Community Garden (zero miles) or the local Farmer’s Market. We went out to Driediger Farms and picked the raspberries and purchased the blueberries and potatoes. 

We served an appetizer of baked spinach balls and mushroom caps with pesto…thanks Tara for making them they were delicious. We sampled local wine from the Domaine de Chaberton Estate Winery. Dinner was local Sockeye salmon in a honey garlic glaze with scalloped potatoes, seasonal salad and a minted dill yogurt dressing. For desert we had raspberries and blueberries with whipped cream. YUMMY!

What I learned:

• Eating within a 100 mile radius is challenging.
• Recipes have to be altered slightly…sometimes for the better.
• You have to really search things out and read labels.
• You have to ask a lot of questions.
• Knowing where your food comes from feeds the soul.