The other night I cooked fried chicken tenders with ramp chimichurri, a delicious, crispy easy weeknight meal, with a number of elements from local farms and ingredients.
Author: Renee Brooks Catacalos
Renee Brooks Catacalos is the author of The Chesapeake Table: Your Guide to Eating Local and serves on the Steering Team for the Chesapeake Foodshed Network. She recently joined the staff of Sustainable Agriculture and Food Systems Funders as member and strategic partnerships manager. Find her on Facebook and Twitter, @reneeeatslocal, or on her website, reneeeatslocal.com.
Training for Buy Local Challenge 2018!
The annual Maryland Buy Local Challenge is coming up in July. Although I’m a year-round local eater, I want to take this opportunity to up my own game.
Renee Eats Local 