Although I skipped week 3, when I didn’t really cook much of anything, I did have local meals for weeks four and five of this year’s One Local Summer.
That’s a July 4th dinner of lamb chops, veggies also cooked on the grill, composed salad of carrots, zucchini, cucumbers, scallions, and such, and locally-made bread; tofu/mushroom/eggplant stirfry (with nonlocal rice); and lamb-stuffed eggplant accompanied by two ears of fresh-from-the-market corn (not pictured).
an ent knits 