focusing on local, organic, sustainable
Today was a spectacularly sunny November day in Seattle (supremely uncommon), so we headed to the Ballard Farmers Market to pick up some things for this week’s upcoming dinner to raise money for Northwest Harvest.
In the first dinner, we focused on creating a multi-course meal for eight people while controlling costs as much as possible in order to get the highest ratio of money raised to costs of ingredients. For this second meal, I want to explore the incorporation of as many local, organic and sustainably created ingredients as possible, and feature the producers who create them.
In that spirit, there were some inspiring things at the market today—fantastic organic produce, free-range and grass fed meats, locally foraged mushrooms—lots of which will fit in nicely with the menu we’re planning…
After the market, we hit up Molly Moon’s in Wallingford to pick up a very specific pint of ice cream, which will be a key part of the dessert.
It will be interesting to see how much this increases the cost of the meal… but with some careful planning, we should still be able to meet the goal of efficiently raising money for charities/nonprofits while also using high quality products that are farmed, raised and created in a thoughtful way.