It went well, really well. All the ingredients made it to the kitchen, most of them made it into the food… except the sage, which I forgot and is still sitting in the fridge. The food all came out the right temperature at the right time, and people had fun.
But I’m a perfectionist on a mission – I want my ingredients to be 100% local, and after 2 full weeks of hunting down ingredients like it was my full time job (because well, it sort of is), I only managed to get 26% of my ingredients from a source that was within 100 miles of where the meal is being prepared and served. Our average ingredient traveled ~760 miles. That feels like a huge failure.
This was the dessert for our first Fargo Family Dinner. Combining the Rhubarb and Strawberries of June with some whipped cream, apple cider vinegar reduction and meringues for a nice balance of flavors and textures that still feels light, even when it’s 85 in the shade.
Documenting my 9-week journey to create a local, sustainable, affordable, balanced, satisfying and tasty meal in Fargo, ND
There are a lot of reasons to eat local. When I lived in Vermont, I found myself doing so almost by accident. I’d poke into the farmer’s market to pick up Melissa’s honey, or drive out to Laurie’s farmstand for some raw milk. Local eggs were everywhere and I could even sign up for a yearly consignment of local pork chops from Jill.
I can’t remember when we met, but it feels like you’ve always been a part of my life. I have very few memories of you from when I was young… I remember carrying cloves of garlic around in my pocket, microwaving eggs as an “experiment”, or getting my hair caught in the blender. But mostly you were just there, silently, without demands, taking care of me.
“I was studying abroad in Argentina,” says Caroline Myers, Communications Coordinator for Marketshare. “My Spanish skills weren’t very strong and my host mother made a big dinner for me for my birthday. I was really homesick. I was turning 21. I didn’t have many friends.
“My host family had a house out in the country and they took me there and prepared the most delicious meal, an Argentine Asado (barbecue), for me. It was the best meal I had while I was there. The best part had to be the dulce de leche ice cream covered with bananas.
In my dreams, I’m a brilliant host.
You can drop by my house and I’ll whip up something simple, yet perfect. I’ll clip something from my garden, pull a jar from my pantry and slip something out of the freezer and before you know it the airs smells buttery and I’m serving you a warm mug of tea or glass of chilled wine. And the whole time I’m comfortably chatting away with you about anything and everything.