Time had been short in our house lately and at this time of the year, it takes a decent amount of time to plan a local meal that sounds delicious enough to share. I mean, yes - I could post the entirely local meal of hard boiled eggs and dried apple slices I ate. But that's not a very pretty picture and I don't think it would entice many people to eat local. The thing is, there's very few meals in this house that don't contain local components but at this point, I'm relying almost entirely on my improvised root cellar, freezer and pantry for ingredients. I can still get hold of however much local meat I want, but we have no winter farmer's markets here and my winter garden took a pretty hard hit during the last patch of sustained cold weather we had. Pasta is my usual go-to meal when I'm short on time but the only local pasta would be pasta I made and that kind of eats up the time savings, even if I did get a pasta machine.
I've still got my "Get Out of Jail" card meal of breakfast in my pocket because we improvised a quick meal tonight from the freezer and pantry. I smoked a bunch of chicken leg quarters (from whole chickens we cut up from Laurel Creek Meat). Most of it's going in a soup I'm making for some friends of ours who are new parents but we had a couple of legs left over. I took that meat, diced it up a little and pulled the rest apart with forks. Then I made a sauce from local wildflower honey (from Benton's), homemade chipotle ketchup I canned this summer, a little minced local garlic and a little bit of Spanish smoked paprika. We served this on homemade no-knead bread and ate a few pickles that our friend Meryl made from cucumbers she grew!
This chipotle ketchup I made this summer is fantastic and unfortunately, was my last jar. I'll be making several batches of that next summer. It's delicious on french fries but worked really well as an impromptu barbecue sauce. No - I won't be taking it to Memphis for competition but it was very tasty for a quick meal.