Monday, August 22, 2005
Gumbo tonight. The okra is from Orchard Farms in Sebastopol; the duck is from Grimaud in Stockton (Whole Food wasn't selling Liberty Duck from Sonoma); the andouille sausage was handmade by Haddock for the S.F. Food Bloggers' picnic, and while I don't know if all his ingredients were locally sourced, they certainly could have been, so I'm not asking; the rest of the vegetables are all from Marin County. The flour for the roux is Full Belly Farm whole wheat flour, so it browned up a lot faster than white flour, but it seems to be working (it's still bubbling away as I type); the "grease" was duck fat from Grimaud. Salt (Peninsula); paprika (East Palo Alto). Rice from Lundberg Family Farms in Richvale, which (as the crow flies) is almost exactly 100 miles away.
I know it's not kosher to make gumbo from both a roux and okra, but I always do it that way. Tonight I'm omitting the file powder, since the stuff I have on hand is not local -- although both laurel (bay leaf) and sassafras (a close relative of laurel) do grow in California. I should be out there foraging.
Gotta go stir.
OK, it was good. Yummy. I think there's nothing like a deep brown roux for flavor. What else could I roux up, I wonder?
Posted by cookiecrumb at 6:37 PM