Yes, those are decidedly non-local lemons in the picture above. A busy week, with a serious dearth of creativity and time. After agonizing over skipping the lemons for the sake of the challenge and sacrificing what we’ve decided is our perfect way to cook salmon, I decided there wasn’t a lot of point in making a less-than-ideal dinner just for the sake of self-imposed rules. I don’t think we’re likely to get lemons to grow here, and I’ll just have to live with that. The whole point of this is to discover ingredients that ARE available locally.
So, dinner: salmon my husband caught from the Bogachiel River, sunchokes from Full Circle Farm, garlic from my in-laws, and non-local salt, pepper, lemons, and olive oil. Hopefully more creativity and time next week.
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