After almost 2 weeks of eating take-out and chain restaurant and midwestern comfort food, it was nice to get home to fresh home-cooked meals. We nourished ourselves daily with food from the garden. Our lunches (and at least one dinner) consisted of baked potatoes and green beans, with a few tomatoes thrown in. It was hard to choose a meal this week to label our OLS meal. Last night's meal won out.
We grilled hamburgers made with beef from Hickory Nut Gap Farm/Spring House Meats, Fairview, NC - 17 miles. The buns are from Annie's Naturally Bakery, Sylva, NC - 48 miles.
We served it with corn from Old Fort, NC - 20 miles; slaw made with cabbage and onions from the garden - 0 miles; and tomatoes from the garden - 0 miles.
Oh, and dessert - french vanilla ice cream made with whole raw milk from Harmony Dairy, Westminster, SC - 100 miles and eggs from our hens - 0 miles.
Seasonings and condiments, except for the Duke's Mayonnaise, where all non-local.