My Florida locally sourced dish list continues. In keeping with the local theme, I did not season the dish or use oil. I bought the majority of the ingredients on the East coast of Florida and one on the West coast.
I went to the Palm Beach Gardens Green Market to get eggs came from Farriss Farm (Palm Beach Gardens), tomatoes from Kai Kai Farm (Indiantown), Beet greens from the Boy Scout Troop of Lake Park Community Garden (Lake Park), and Shitaki mushrooms from Pure Produce (Mico).
I deglazed the pan with 2 oz of Blanc du Bois white wine from Rosa Fiorelli Vineyard and Winery (Bradenton).
I went to the Palm Beach Gardens Green Market to get eggs came from Farriss Farm (Palm Beach Gardens), tomatoes from Kai Kai Farm (Indiantown), Beet greens from the Boy Scout Troop of Lake Park Community Garden (Lake Park), and Shitaki mushrooms from Pure Produce (Mico).
I deglazed the pan with 2 oz of Blanc du Bois white wine from Rosa Fiorelli Vineyard and Winery (Bradenton).
No comments:
Post a Comment