Local meal #1

(This was originally posted on Facebook on May 30.)

Today was my first of (I hope) many meals made with 100% local ingredients. I am taking the One Local Summer challenge sponsored by Farm to Philly. Participants from across the country (and the world, apparently) are committing to make one meal each week that uses only local ingredients (exceptions: oil, spices, salt, and pepper). Oh, and then we write about it, and every Tuesday Farm to Philly posts regional summaries.

Though the challenge doesn't officially begin until Monday, I realized my lunch plan for today already met the criteria and so I am counting it. Perhaps I will make a bonus all-local meal later this week, but just in case I don't, I have this one in my pocket.

So for lunch today I had tartines (open-faced sandwiches) on toasted sourdough rye bread from Atwater's, goat cheese from Cherry Glen Goat Cheese Co. (which was so freaking good), thinly sliced radishes, chopped chives, purple chive blossoms, and salt and pepper. It was so pretty and colorful--I only wish my camera was working right now.

And, it was delicious. Sourdough rye was not my top choice of bread, but I got to the Mt. Pleasant farmers market too late to be choosy. I think the tartines would have been better with a milder bread like ciabatta. Between the bread and the fairly strong goat cheese, the radishes did not have the starring role I thought they would. But it was still tasty.

The goat cheese really was amazing. I chose Cherry Glen's Monocacy Silver variety, which comes with a "white mold exterior." I am not normally one to eat rinds, but this one was so good. I'm already thinking about what I will use next as a goat cheese delivery system.