The hubby and I were late to the Greenmarket on Sunday, which is a bad, bad thing to do even in the middle of the summer. Much of what we wanted was sold out. There had even been free ice cream samples from Battenkill Creamery, but we came just after they had run out. Boo!
Nonetheless, we managed to scrape together enough to get us through the week, with the help of our garden of course.
- 1 quart elephant heart plums, and 1 quart white peaches from Maynard Farm
- 1 loaf San Francisco Sourdough bread from Our Daily Bread
- 1 half-gallon of reduced-fat milk and 1 pint chocolate milk from Battenkill Creamery
- 1lb chuck eye steak from Sweet Tree Farm
- 1/2 mozzarella and prosciutto and 1/4lb of feta cheese from R&G Cheese
- 1lb pork sausage links from Coopers Ark Farm
- Canteloupe, frying peppers, sweet pepper and eggplant from Barber Farm
Let me tell you, that canteloupe was not only one of the biggest I’ve seen (because as I’ve said before, bigger is not always better when it comes to fruit), but the juiciest, most delicious melon I’ve ever tasted. I whipped up a fruit salad with half the melon, the peaches, plums, and some of our frozen strawberries, cherries and blueberries that will last us the whole week, there’s so much. And there’s still half the canteloupe left!
Our menu for the week:
- Chuck eye steak with sauteed peppers and onions
- Organic pizza with local feta cheese and garden tomatoes
- Omelets with local cheese, garden broccoli, garden swiss chard and garden tomatoes
- Grilled pork sausage with sauteed squash and corn
- Eggplant subs with carrots and green beans
With the monstrous fruit salad for dessert, we’re eating totally local this week!
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