Today's local menu included:
- Homemade granola (with a few adjusments to that recipe based on what we had on hand) and strawberries from mom & dad's garden in Olympia with Yami vanilla yogurt (Auburn, WA)
- Grilled cheese with homemade wheat bread (made with Stone Buhr Northwest-grown whole wheat flour and local honey), Tillamook pepper-jack and cheddar cheese (Tillamook, OR), and green onions from our deck
and on tap for tonight:
- Pizza with a Tillamook cheese sauce and local beets, sausage, and green onions. The dough we make using the recipe for focaccia bread I discovered last summer in the cookbook Simply in Season and mentioned in this post, except with half the yeast, which makes a fabulous pizza dough.
Here's one of our pizzas with similar ingredients from a few weeks ago - YUM!!!
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