This week’s all-local meal is based on a different realm of local–Vermont instead of Philly–and is supplied mostly by a membership CSA rather than a farmers’ market. Other notable differences include the fact that I had help preparing it and that I had help eating it. (Come to think of it, I should enlist my friends in helping to eat some of the rest of my official local meals.) There’s also the fact that it was dinner on Wednesday rather than on the weekend…vacation is so nice…


Anyway, the corn I expect you can recognize. The other stuff is a composed salad of julienned summer squash (yellow, zucchini, and pattypan) and green beans, very thinly sliced onion, and shredded carrots. The dressing is a vinaigrette with a good bit of sesame oil in it, along with my usual sampling of “vaguely Indian” spices. It came out pretty nicely, but I think I might try cooking the dressing (maybe around some tofu?) if I make it again.