Photo credit: Lake Champlain Chocolates
Easter is in 11 days. While children all over the Commonwealth of Virginia are fantasizing about Easter baskets full of chocolate — and I know that my daughters are — I’m guessing that we adults are thinking more about Easter brunch and dinner.
Have you thought about eating locally and/or seasonally on Easter? Even though it’s early Spring, by the first weekend of April, there should be quite a few veggies available at the farmers’ market and local stores, such as C’ville Market.
Photo credit: 100mileharvest.com
I’ve put together a possible meal plan for Easter, based on what’s available locally and what’s in season. I admit that this is not a perfect meal in terms of what’s out there seasonally, but it’s not too far off. I’ve tried to balance costs so that this one day’s food won’t break any budgets.
Brunch:
- omelettes with herbs (including local eggs) and mushrooms
- Virginia ham
- fruit
- whole wheat toast with Dan’s Jam
Mid-afternoon Snack:
- Monastery Gouda and other local cheeses from Feast
- Baguette from a local bakery, such as Breadworks or Albemarle Baking Company
- strawberries
Dinner:
- lamb (from the Organic Butcher)
- roasted baby potatoes (with a little olive oil and salt)
- lightly steamed asparagus with butter and lemon
- baby greens salad with vinaigrette
- wine (So many Virginia options — how to choose?!)
Photo credit: gatewaygourmet.com
Like I said, these are just some ideas that incorporate what’s easily available to us here in central Virginia. Since the Charlottesville City Market opens for the season the day before Easter, I’m planning to get there early and see what’s available. I’ll confess now that my children refuse to eat lamb — Oh Mommy, how could you be so cruel as to eat baby animals?! — so I’ll probably end up roasting a chicken instead of making my children cry during Easter dinner.
The author is not employed by or in any way affiliated with the businesses mentioned in this post.
