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!