At the risk of sounding like another cheese sandwich blogger, I have to talk about the meal I had yesterday, composed entirely of ingredients that came from within 100 miles of my home.
OK, first, the rice. It's actually sushi rice, grown by Lundberg Family Farms. It was steamed (came out a little too soft; mental note for next time) and tossed with a mixture of sake, honey and my own homemade cider vinegar.
Atop the rice I placed a slab of pan-fried pristine local salmon that had been briefly marinated in a mixture of the same ingredients I tossed the rice with.
Surrounding the salmon, I strewed super-thin slices of local carrot and cucumber . The veggies had been tossed with salt (Diamond; I know it's Cargill, but it's local) and pressed in a Japanese pickle maker.
Final touch: The dish was sprinkled with chile flakes, and seaweed flakes that I made by whirling a couple of toasted, dried sprigs of nori in a spice grinder.
OK, I give you my word that as of now I will stop yammering about local food.