This project (and these blog entries) will really get interesting later in the month when we have to start creating alternative ways to make some of our favorite foods like pesto (our supply of Parmesan, olive oil, and garlic won't last all month--but we LOVE using our basil in pasta dishes). Until then, however, it isn't hard to make regular dishes using locally-grown veggies and fruit. Pictured below is my breakfast--scrambled eggs (SMC) with ham (Farmers' Market), whole wheat bread (Farmers' Market) with apple butter (made by me last fall with apples from the Farmers' Market), and peaches (Farmers' Market).
Pictured here is the loaf from which that slice of toast came, as well as three locally-produced cheeses--Muenster, Colby (SMC), and Mozzarella (Farmers' Market).
This is just one of the bins of my refrigerator, stuffed to the gills with vegetables. This week's menu will be sandwiches (Monday), homemade pasta, sauce, and squash (Tuesday), tacos (Wednesday), and roast potatoes, risotto, green beans and corn (Thursday). Check back in Thursday night to see some pictures and to hear how it all went!