Pasta with Chard and Basil Pesto
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Flour: 80 miles Champlain Valley
Eggs: 7 miles MDC Poultry, free range eggs
water, local
Basil: 7 miles Mighty Food Farm CSA
Chard: 7 Miles Mighty Food Farm CSA
Maggie's Round (young cheddar): 17 Miles Cricket Creek Farm
Olive Oil: not local
Maple Pudding
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Eggs: 7 miles MDC Poultry, free range eggs
Milk (raw): 17 Miles Cricket Creek Farm
Maple Syrup: VT local (can't remember where from)
Cornstarch: not local
Sugar: not local
2 comments:
Hey, Stacey! Can you share the maple pudding recipe? I'm always looking for ways to use our own syrup...this meal looks great.
The pasta looks so light and yummy! The maple pudding is a great idea too!
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