We're getting to the point of needing to re-provision for the Eat Local Challenge. Yesterday, after a thrilling birthday visit to an unnamed store (which left us both so buzzed we had to have a glass of (local) wine afterward), we stopped by one of the few stores that I know of in Marin County that carries incomparable St. Benoît yogurt.
The purpose of the yogurt was to mix with the mayonnaise I had made the day before. This would be used as a dip for local artichokes we had bought at the Ferry Plaza Farmers Market over a week ago, when I wasn't even thinking about the ELC yet (OK, I'm lying, I was thinking about it).
I had made the mayonnaise with a very aromatic olive oil (the only local oil we have on hand at the moment). Have you ever heard potent olive oil described as having an artichoke perfume?
The yogurt-mayonnaise dip (nothing else added, nothing at all) was perfect with our artichokes. We had planned to eat only the leaves, and save the bottoms for another dish.
But it was so good. Stunningly good. We each devoured two whole artichokes, bottoms and all, sitting at the patio table making nonhuman sounds.
Sources: Wine from Kunde Estate, Sonoma, CA. Artichokes from Swanton Berry Farm, Davenport, CA. Yogurt from St. Benoît, Sonoma County, CA. Mayonnaise: oil from McEvoy, Petaluma, CA; egg from Triple T Ranch, Santa Rosa, CA; vinegar from juice I extracted from apples grown in Sebastopol, CA; salt from “Sonoma Salt,” an inscrutable source found online with no telling details.