So, erm, I didn't have any spinach for the "palak" part of "palak paneer", but my garden is overgrowing with kale right now so I thought--heck, why not?  I blanched the kale first for 7 minutes in salty water to get the bitterness out and to get the right texture, and then proceeded with the recipe.  Honest truth?  Couldn't even tell the difference.  Had that been served to me, I would have been clueless that it was kale.  Oh, and FYI, I even emailed a friend in India to ask what a good term for kale is in an Indian language, but they don't have kale in India, so "Kale Paneer" it is!



Kale Paneer
Kale:  backyard
Paneer:  homemade, cowshare milk, ~20 mi
Onion:  CSA, ~50 mi
Tomatoes:  backyard
Cream:  cowshare, ~20 mi
[not local:  ginger, garlic, shit-ton of spices]

And for dessert?  Well, I must admit that technically these cherries are not "local", in that they come in spare change over 100 miles away.  However, they are off of the cherry tree planted in honor of our first son's birth on my husband's family's ancestral farm, so I'm calling that about as local as you can really get!



Cherry Clafouti
Cherries:  family farm, just over 100 mi
Milk:  cowshare, ~20 mi
Eggs:  my friend Megan, ~10 mi
Flour:  can't remember name, nearly 100 mi
[not local:  sugar, cinnamon, and ice cream {oops}]