I am sad to say this marks the last official One Local Summer post. I'll be continuing to eat a lot of local foods and post about them, though!

This week I made a recipe from The Herbfarm Cookbook: Braised Lamb Shanks with Sun-dried Tomatoes, Orange, and Rosemary. Except with fresh tomatoes and not sun-dried. And turnips instead of carrots. And dried herbs instead of fresh. And I'm beginning to sound like the comments on Epicurious here. It turned out well, but I think it would have been better if I had, you know, followed the recipe. But it's hard to mess up braised lamb, to be honest - the meat was tender and silky, with a strong tang of wine and orange cutting brightly through the rich lamb flavor.

I suppose you shouldn't really braise lamb before Labor Day, but hey, we're almost there... and I promise to have a fall BBQ to balance out my unseasonality.

Ingredients:
Tomatoes, garlic, onion from Red Fire Farms, Granby, MA
Turnips from the Union Square Farmers Market
Lamb shank from Stillman's at the Turkey Farm, Hardwick, MA
Blueberry Merlot from Nashoba Valley Winery, Bolton, MA

Not Local:
Oranges