Local

We have a simple fare on Carrie Rose. It is a bit monkish . . . actually, monks would probably revolt. In an effort to vary our diet it was decided to define just what we eat for dinner as breakfast and lunch have little variation. Thus a small Moleskin notebook titled “Carrie Rose =Meals= (AKA Dinner)” was born in June 2013.

Each entre starts with the date and at some point the location made its way onto the heading. There are entries from Beaverstone Bay in Ontario’s Georgian Bay to Poonamalie Lock on the Rideau Waterway; from Clayton, New York to Montreal, Quebec. To revisit the remote anchorages, small villages, and metropolises where we have enjoyed a simple meal is fun.

It did not take long to realize the futility of the above endeavor. After about the first five notations the meals started to repeat. There is pasta (whole wheat or regular) with tomato sauce or pesto; rice (white, reconstituted or whole grain) with pesto or soy sauce; frittata made with whatever pasta was left from the night before; quesadillas; veggie burgers; and of course sauté vegetables. Throw in some cheese and a salad and there is the summer’s cruising menu.

Not too long after starting the list, I started to list the beverages that accompany dinner. These consist of wine mainly. The wine selection in the eastern part of Ontario is limited, so I usually stick with and Italian pinot grigio or one with a mix of hard to pronounce local grapes. There are many Canadian wines, but they tend to be sweet rather than dry and are more costly.

The farther east and south the better the wine selection has become. I have been surprised by the selection of wines in Quebec. I envisioned French wines from the appellations I have become familiar with buying wine in Chicago, but unless in a large urban area with a similarly large budget these wines are not to be had. Most French wines on the shelves are from nondescript southern regions and Vin d’ Pays at best. Ah, the sacrifices one has to make!

But to the purpose of this tale, last night’s dinner. We ate (not on purpose) an entire menu of local foods. Salad, onions and green beans from Pomykala Farm on Grand Isle, goat cheese from HI-Land farm in Franklin, organic whole grain bread made with “a touch of VT Maple Syrup” from the Klinger’s Bread Company in South Burlington and a white wine made from traminette grapes by East Shore Vineyard in Shelburne.

Not a bad attempt I’d say — on top of leaving Carrie Rose for the winter — at supporting the local economy. Vermont deserves it.