For three weeks in October, our Thursday’s ‘Dinner in the Bag’ will be created using ingredients sourced from local farmers and producers located within 100 miles of the store. This is a considerable challenge as ingredients like rice, most dried beans, many grains, olive oil, lemons, sugar and chocolate must all be eliminated. A few exceptions will be made for essentials, such as salt and spices – but not many.
Maple syrup and honey will be used to sweeten desserts. Local oils and vinegars will replace lemons and olive oil. We have been pickling and fermenting, and we will be baking most of our breads in house.