This is the last week of the Dark Days Eat Local Challenge meals.
I made the meatballs using ground beef from Stuarts Family Farm dried parsley and basil from my garden, and eggs from Four Mile River Farm. I did use Progresso bread crumbs and imported Parmigiano Reggiano (mea culpa). I’ll save trying to reformulate the breadcrumbs with local ingredients for another challenge.
I made the gravy using my home canned tomatoes (originally plums from Don Taylor’s farm), paste I made from reconstituting dried tomatoes (originally from Waldingfield Farm), pork chops and sweet sausages from Ox Hollow Farm, thyme from my garden, and the meatballs.
The salad was from a red leaf lettuce bouquet from Two Guys from Woodbridge. The bread was from Wave Hill Breads (where else). Ziti were thanks to the folks at Barilla. And the wine was from Vista Riposa from McLaughlin Vineyards.
And the nephew is local too.