This week, my CSA share included sugar snap peas, strawberries, salad mix, tomatoes and asparagus so I wanted to revolve our meals around those foods - not really hard! Here is what we came up with:
Breakfast: Tomato, basil and chevre omelet (tomato from the CSA; basil and chevre from Winchester Farmer's market; local brown eggs from Whole Foods)
Snack: Stonyfield Yogurt with strawberries
Lunch: Sugar snap peas sauteed in butter and salt, pan-seared asparagus and marinated steak tips (Peas and asparagus from CSA both cooked with local dairy butter; steak from Stillman's, Cilantro Lime Vinaigrette dressing for marinade by Appalachian Naturals)
Dinner: Toasted tomato, basil, mozzarella sandwiches with salad mix (tomato and salad mix from CSA; basil from Winchester Farmer's Market; hand-made mozzarella from Fiore di Nonna Cheese; salad dressing same as for steak marinade; bread from Mamadou Bakery in Winchester, MA)
Dessert: Crescent Ridge Dairy vanilla ice cream
We did cheat a bit by using salt and pepper on the peas, asparagus and steak. Not that you can't get local sea salt (you can!) but I just didn't plan that far ahead. Overall, I would say it was a great learning experience to see how easy and tasty it can be to plan your meals around local, in-season produce. I also realized that when you are eating the freshest produce available, you don't need a lot of other stuff to dress it up. Everything we ate was simply prepared and so good.
Try it out for a day (or more!!) and see how delicious it can be - New England in summer gives us so many wonderful choices! You can't go wrong.
Great! That all looks so good! I'll post my "day" tonight or tomorrow (my day got spread out into many days as this weekend we had so many last minute showings of our house we kept getting kicked out at meal times! I had to keep taking the kids out to restaurants so they wouldn't starve :)
ReplyDeleteThat all looks wonderful! I've done local potlucks, but never a whole day of local eating. I love the idea...it's a fun challenge!
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