It’s what’s for dinner. A vegan gluten-free crust (not that I have a choice), Paul’s leeks and spring onions and a bag of last-year’s frozen spinach, sauteed with a little dried thyme and nutmeg. Then a couple of Jackie Aubin’s eggs and Gary’s Spring Hill Goat Cheddar from yesterday’s farmers’ market. Add a little ground lamb patties from Adam at Victorian Farmstead and you’ve got a wonderful local meal. We are sure lucky here in Sonoma County.
March 5, 2011