Good ol’ Hampshire College had a small farm on campus and a student-run coop with bulk bins, so I can pretty strongly delineate my attachment to eating local (hyper-local even) back to my college days. The practice started a little over 20 years ago and to this day, I (and now my family) eat what the local seasons and growers have to offer. Given that snippet of history, I hope you understand how disorienting the past few weeks have been. The grocery store offers up way too many options and it had been years since I have put together a meal plan BEFORE knowing what I have to work with.
Anywho… CSA, yay! Back to the point…
MEALS
Zucchini lasagna
Enfrijoladas
Vegetarian Chili (and some Frito pies)
Risotto
Zucchini Quiche
Soup TBD (maybe a potato leek?)
BLTs with Tofu Bacon
SNACKS & OTHER STUFF
Roasted okra
Roasted beets
Cucumber slices
Watermelon
Coconut cake
PRESERVES
Fermented jalapeños
Fermented dill pickles
Golden habanero sauce
Peach sauce
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