OK, don’t kid yourself: we’re trying to eat local this month, but we’re certainly not doing it every meal, every day. Along with the Eat Local Challenge, May features a particularly rigorous work schedule for us; TWO Breakfast-on-the-Bridges events; and, of course, increasingly beautiful weather luring us out of doors to foolishness and free-wheeling fun. So, loath though I am to admit it, we’re not spending every evening working hard in the kitchen, brewing up homegrown leek soup.
Today, for example, we worked late and were uninspired to cook much of anything. I called our local pizza delivery place, Hot Lips Pizza, which advertises their sustainable practices and support of local farmers, and asked them for the most local pizza they had. The woman on the phone was very happy to inquire after every single ingredient.
They had a seasonal local pizza featuring Carlton Farms bacon and local spinach, along with roasted red peppers and mushrooms. The peppers were off the list, as they were from heaven knows where. Mushrooms were “local,” probably from Hood River. Hot Lips has a variety of sauces; this pizza comes standard with tomato sauce, but that’s not from here, not in May. Turns out they have a squash sauce made with local butternut squash and garlic. So I added that. What about cheese? The only local cheeses were Tillamook white cheddar and a goat chevre. I chose the chevre, ordered the pizza extra large, and am now going to pedal over on my bike to pick it up. Hot Lips normally delivers via electric car, but why add to PGE’s coffers any more than absolutely necessary? I’ll take the Christiania to ease carriage of the large, flat box.
Can you believe this town? Talking local with the pizza delivery place? Squash sauce? I love Portland.