One Local Summer - Dinner # 11

This is a picture of the bounty from our garden. We have basil, pea sized tomatoes and a white eggplant. The pea tomatoes and our green tomatoes are doing well, and the basil is always a sure thing, but our potted squash and zucchini plants died suddenly in the middle of July. I think I am going to give growing squash and zuchinni one more try next summer because I know that they can be productive, thus saving me the $2 per pound that I pay every week. I also feel very ambitious when I start my seedlings in March so hopefully the discouragement I feel now will abate by then and I will be able to give these onerous plants another try.

Dinner this week was a mish mash of summer vegetables, many from our potted garden. We had fried eggplant rounds, prepared from one of our homegrown white eggplants, sliced tomatoes from our homegrown, always green, tomatoes, squash and zucchini ribbons with cheese (recipe borrowed from here) from the South and Passyunk Tuesday Farmer's Market, and french bread drizzled with olive oil that we bought from Greensgrow a while ago and froze.

One Local Summer - Dinner # 10

This week we had our local meal down the shore with friends. And since the meal was already written up on a blog, I cam taking it easy and just linking to it here. Oh, it was tasty.

One Local Summer - Dinner #'s 6,7 & 8

This week we did 2 dinners.  We got a tons of good stuff from our CSA, tomatoes, nectarines, peppers, zucchinis, cantaloupe, white eggplant, kale, butter, goat cheese with ginger, almond and honey (YUM!), whole wheat bread, a bunch of basil and a seedless watermelon that I dropped on the floor as soon as I walked in the house.  So, since Andrea came home from camp last Saturday, on Monday we had a 'Welcome home from camp, here is some fresh, local food instead of the (mostly frozen and or fried) camp food you have been eating for two weeks' meal. Andrea had sliced tomatoes with mozzarella (her favorite) and I had some sliced tomatoes on bread with the goat cheese (with ginger, honey and almond!!) instead of mayo, and some fried (oops! more fried food) eggplant.

The next night, Andrea's mom was visiting again and I came home from work to a meal of grilled zucchini and squash (from CSA), fried green tomatoes (from our garden!), grilled string beans (from Andrea's mom's garden).  It was a

 really good meal. The next night we had stuffed tomatoes (the cheese & bread crumbs were not local, but the tomatoes were), corn, cucumbers, and home made egg rolls stuffed with cabbage, carrots and green onions.  All of the vegetables were from Andrea's mom's garden.  It might have been the best meal ever.  I had 2 more egg rolls the next day for lunch and they were just as good the next day.  Andrea said the same thing about the fried green tomatoes that she also had for lunch the next day.

Also, Michael Lee has branched out into string beans. Last week we got some from the Head House Farmer's Market that were purple - they turn green when you cook them. It was neat - food AND a science experiment!