Start with a simple recipe, add a few pungent local herbs, and you have a whole new gustatory experience. Let me show you what we can do with pasta and meatballs.
I started with some Lummi Island grown, grassfed beef. I grated some dried homemade bread (made with bread flour from Fairhaven Organic Flour Mill, and other local ingredients) to make some bread crumbs. Then I walked out into the garden and snipped some fresh thyme and rosemary leaves. I had some aged gouda cheese from a recent visit to Appel Farms Cheese Shoppe, and some green garlic grown at Broadleaf Farm that I had purchased earlier from Terra Organica. Add a little salt and the meatball ingredients are complete.
I served the meatballs with some penne rigate made by Bellingham Pasta, sprinkled with some chopped fresh basil grown by Dominion Organics (Ferndale).
- Prep Time:
- Cook Time:
- Ready In:
- 1 lb lean ground beef (Island Grown Farmers Cooperative, Lummi Island)
- 1/2 cup bread crumbs (homemade)
- 1 tsp fresh thyme, chopped (home garden)
- 1 Tbsp fresh rosemary, chopped (home garden)
- 1/4 cup aged gouda cheese, grated (Appel Farms, Ferndale)
- 3 stalks green garlic, chopped (Broadleaf Farms, Everson)
- salt (see Exceptions)
Set broiler to preheat.
Mix ingredients thoroughly in a mixing bowl. Add a little water if mixture does not stick together easily.
Wet your hands and shape mixture into balls of the size you want. Broil until the top is nicely browned, about 5-8 minutes depending on how large the meatballs are. Turn, and broil the other side.
Remove from the broiler and set aside until you are ready to mix them with your pasta or sauce.
Serve with buttered pasta and fresh basil for a tasty main dish. Add a sauce, if you like.
The Islander, Lummi Island
Appel Farms Cheese Shoppe, Ferndale
Terra Organica, Flora and Cornwall, Bellingham