Mikaela made a monster salad from her CSA share this week that included shredded beets and turnips, cukes, banana peppers, carrots and radishes topped with a cherry tomato from the garden. On the side she had corn and artichokes (yes local artichokes!) as well as tofu on sautéed Swiss chard.
Mac in Philadelphia had a juicy local Delmonico steak with local mashed potatoes and green beans
Bezzie made a delicious salad of local tomatoes and cucumbers. She says these are baby steps, but it sure looks tasty to me.
Managing the harvest has become a challenge for Peg. But she did manage to put a topping of green bean puree on a locally grown potato this week. I think that counts!
Seedling broke out the pasture fed beef from the freezer and added locally made pasta and a CSA salad to round out her meal this week
Jasmin made a dessert this week from local ingredients and added to my culinary knowledge bank with a “Dutch Baby.” Her Dutch Baby was topped with local apples and peaches. Yum
Because her husband is out of town this week, Christy and her kids decided to have breakfast for dinner with Whimsical Farm scrambled eggs and Rumbleway Farm bacon.
Rabi proved that even when you are on the road you can put together “fruits and leaves.” Check out her apricot and cucumber salad.
While the rest of us are still struggling to meet this challenge, Linda has taken it up a notch. She is building her OLS meal around a different cuisine each week … This week it was Spain where the Torta Espanola was the centerpiece. The slide show she has put together of this meal is not to be missed.
Congratulations to everyone who participated this week.