Last night we had a wonderful springtime - and mostly local - dinner: Grilled chicken with a sauce made with tarragon, chopped garlic scapes, lemon juice and butter; snap peas quickly sauteed in olive oil and sprinkled with a little lemon juice; and jasmine rice.
When I started planning the meal, I was inspired by Jaime at Greengirls to use the garlic scapes in some fashion. At first I thought I would saute them with the snap peas, but that didn't seem right. I poked around epicurious.com for recipes, and found a tarragon sauce that included shallots. I adapted the recipe to what I had on hand, and voila, a nice springtime garden sauce for grilled chicken was born.
I usually don't focus on how local our meals are - I do my best to buy both organic and local ingredients, but don't always - but in this case it was noticeable just how fresh the ingredients were. The grilled chicken was from Kadejan Farms in Glenwood, MN (140 miles away). The snap peas, garlic scapes and tarragon were from the garden (0 miles).
The only non-local item was the jasmine rice, from Thailand. I had originally planned to make wild rice (wild-harvested from Leech Lake, MN, 250 miles away), but it takes too long to cook, and it was getting late. Besides, the nutty jasmine rice was a better compliment to the other flavors in the meal than the heavier wild rice would have been.
All-in-all, a very successful weeknight meal!