This would be my “atta girl” moment of the day. All of this produce was picked up at the week’s CSA after work, in a dress, and with my fancy “look-at-my-darling-bike-helmet/straw-hat”… [PLEASE look at this helmet so you don’t hit me with your car while texting] On. My. Bike.
Not only have I committed to more biking, I support local farms, and returned to the education my mom gave me, handed down from her mother, and generations before her. Take the best of what nature gives us, and turn it into magical memories.
When I see this picture, I not only see a challenge I set for myself bringing it home. I also see a challenge in processing all of this food. I see sour cherries become a pie. Blueberries become a buckle and a coffee cake. Peas mixed with sautéd mushrooms in a cream sauce. Cauliflower pureéd and frozen for a future batch of creamy cauliflower cheddar soup. Large zucchini boats stuffed with sausage and cheese, or transformed into a pan of zucchini lasagna. Smaller zucchini become muffins. Lettuce and broccoli will be salads and the green onions will be tossed into scrambled eggs, salads, and marinades.
Steve and I visited Monticello in 2002, where we strolled through the gardens and a docent quoted:
“I have lived temperately, eating little animal food, & that, not as an aliment so much as a condiment for the vegetables, which constitute my principal diet.” ~Thomas Jefferson.
The rest of the weekly meal plan is built on this “Jeffersonian” mind set. I’ll reconstitute a couple of pounds of dried beans, and have rice, potatoes, chicken, ground beef and some sausage on hand. Eggs, milk, bread, and a few cheeses round out the shopping list, with maybe some bananas or fun fruit, like a pineapple.
This is the best time of the year to live as locally as possible.
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