This is way late, but we went on holiday and life has just been really hectic lately!
The meal came together in a most delightful way after a visit to the farmer’s market. My favorite tomato grower was out of yummy cherry and grape varieties, but had a couple of scrumptious-looking beefsteak varieties. We grabbed two of those and decided to have stuffed mushrooms. The local mushroom grower picked out some smaller criminis for me and voila, a meal was born.
Here are the ingredients:
Beefsteak tomatoes from Gipaanda Greenhouses, Surrey, BC.
Mushrooms from Richmond Specialty Mushrooms, Aldergrove, BC
Herbs from our garden.
Buns from the local bakery.
Salad from the garden.
I confess there was a bit of shredded parmigiano reggiano, which is definitely not local, in the tomato stuffing. It was a pretty yummy dinner except I forgot to place a wedge of Little Qualicum Cheeseworks brie on the top to melt before serving!