|Kick it to the curb!|
We made tortillas from scratch just using flour, water, kale and herbs. They were simply delicious with a sprinkling of honey, sea salt, steamed collards and crisp greens --- all fresh, all local (the salt was from Maine).
Then we made squash gnocchi, also from scratch, using a roasted neck pumpkin, flour and herbs, made extra-delicious by a just-made stock from the vegetable scraps, crisped kale, Northeast sunflower seed oil, and more of that Maine sea salt.
Jonathan also took a moment (just a moment) and showed us all how to make fresh pasta. The ease and speed with which he prepared fresh food for thirteen people was truly a joy to behold.
Topped off with a few glasses of wine (some local, some not), we enjoyed the good company till late into the evening.
Given the success of the evening, Jonathan and I are interested in doing this again, possibly on a regular basis. If you're interested, let me know by emailing me at TransitionLancaster(at)gmail(dot)com.