I was in charge of lunch and crafted a menu that took advantage of what local goods I could find this early in the season:
Pork Barbecue ( the pork- 2 Boston Butts and a bone-in shoulder came from Faith Farm in Amelia. It was slow cooked for 18-20 hours over cherry and hickory on my buddy JP's Egg)
Cole slaw- the cabbage came from the 17th Street Market - i think they got it from NC
Challah Rolls- from our friends at Montana Gold on Cary Street- they mill the wheat daily
Route 11 Potato Chips - from Middletown VA
Dominion Ginger Ale and Root Beer- from Ashburn VA
Salad- picked fresh on Saturday morning at Charlie & Gina Collins' Victory Farm in Hanover- a pop in your mouth fresh combination of lettuces, mizzuna, arugula, spinach and radishes- they should be out at the local markets soon with their beautiful greens.
We hope to continue the eat local potluck idea throughout the year- it will be easier as the season matures.