Meat: today we stopped by Fresh Local and picked up two packages of Black Jack Valley Farm beef.
Ted thawed the meat, shaped it into patties, brushed on a little olive oil and grilled them on a barbecue.
Buns: I used my basic bread recipe with as many regional ingredients as possible. Nash’s wheat flour and Finnriver spelt to total 17 ounces; Black Jack Valley milk and 1 egg to total 1 1/3 cup; 1/4 cup melted Organic Valley butter; 1 tablespoon of water, 1 teaspoon of salt, and 1 1/2 teaspoon of yeast. When the dough had risen I shaped it into rounds, brushed them with butter, and baked them at 450′ for 20 minutes.
Condiments: tonight’s hamburger featured lettuce from my potager garden. A little mayonnaise, mustard, relish, or ketchup, depending on taste, and it was ready to eat.