Thursday, April 12, 2012

My Locally Sourced Easter Lunch: Florida Style

In keeping with the theme of sourcing local Florida ingredients, this year's Easter meal was mostly local except for the lamb, potatoes, and oil.

The semi-dry red wine was Alva Rouge by Eden Vineyards (Alva), yellow heirloom tomatoes from Farmhouse Tomatoes (Boynton Beach), fresh mint from Seed-To-Bloom (Loxahatchee), ginger jelly from Ginger's Jams, Jellies and Such (Winter Park), and carrots from Belle Glade.

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