One Local Summer week 3

This week was a bit of a rushed meal, as in we started cooking hungry but chose to make something that took too long so we ended up eating the main dish really quickly and only slowing down when it came to dessert.

Pasta with Chard and Basil Pesto

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

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