Some of us need no season to barbeque, and choose to do it year round, but Memorial Day weekend is the official start of the summer and the barbeque season. Yesterday, we fired up the charcoals, cooked burgers and dogs, and toasted our country’s fallen heroes.
This delightful fellow in the photo, though, is the thing I’m happiest about for summer. A mini-keg of Oberon, from Bell’s, now available from all manner of beer suppliers around the area. Went down mighty fine with all the food.
We’ve been working on doing more local eating, and last night’s barbeque was a lot of that. We had Buffalo from Cibola Farms in Culpeper, and pork and chicken sausages from Polyface Farms in the Shenandoah. We also had a ton of persian cucumbers and tomatoes from Toigo Orchards. Dessert was ice cream made with Toigo’s Bourbon Peaches, milk and cream from one of the other stands (I promise you a name next week) and also strawberries from Westmoreland Berry Farm. There are a lot of great local food options that aren’t at Giant or Safeway or any of the major stores. They’re at the farm markets in the region, and there’s very little between you and them.
This post appeared in its original form at DC Metblogs