Anna invited us to post about terroir. Local flavor. The taste of the earth where you live.
I thought about it, and I fell into a blasé self righteousness: Hah, terroir is so damn easy in Marin.
Then I went to my vendor at the Marin Farmers Market, and asked: Is this stuff local? I'd recently read that some of their stuff was grown down south; something I didn't know before now. Yup. He said, "It's from our southern operation, mostly, except for the chard."
Ooh. That changes things.
Think about it: I'm buying produce from Star Route Farms, a Bolinas-based farm, and... well, if you don't ask, you don't know that the produce is not local. Ask!
My take on it, though, is that I want to support my local farmer, even if he (she) has to farm off the local grid. And so I did.
(Details: Little Gem lettuces, golden beets. Not local.)
Still, I wanted to participate in Anna's "terroir" challenge. So despite all the vegetables, which are not local, I more than made up with serious, super, local terroir in the form of a dressing for the veggies: Wine, honey and butter.
Come on! Has anybody ever put a butter-based dressing on salad? Well, I did, and it was superb.
My thinking: Nothing is more "terroir" than wine. My Pey-Marin Pinot Noir
is totally local, and a fine wine it is. We drank a little glass with our salad, and my mouth detected local minerals (I hope I don't sound like a total flake) — it was like tasting the natural residue of my county. In a good way.
OK, then. I reduced down some wine by at least half, and then stirred in some local honey — and I'm going to go on record as saying I think you can't get a lot more local than local honey. Man does not intervene to create this fabulous product. Enjoy.
Finally, I kicked up this wine-honey dressing with some local butter. I have two choices of local butter in my foodshed (heh), and I think the tastiest is Clover... But I chose Straus today because it's in my county.
And so I made this salad, and it was — OMG — really wonderful. Really.
Technorati: A Taste of Terroir