Last week went undocumented due to various stresses and parents being in town. Sure, we binged on local foods — there’s no stopping us in that regard — but we drank so much wine, we barely managed to clean up after ourselves, not to mention capture each glorious meal in a breathtaking, sun-drenched photograph. So, this week, we’re keeping it simple with an omelette breakfast.
- Eggs and tomatoes from Williamstown Farmers’ Market; she sells everything on a small blanket spread out behind her hatchback and gives us free jalepeÃ±os [Williamstown, MA - 5 mi]
- Parsley from Digger’s Bend Farm, also at Williamstown Farmers’ Market
- Cantelope melon from somewhere in the Hudson Valley, purchased at farm stand in Williamstown; last week’s cantelope was knock-your-socks-off good, this week’s is still pretty good [Hudson River Valley - +/-60 mi]
The cheese is fresh asiago, not local (i.e., from Italy), but I cut it myself during my cheesecutting shift at the co-op. (No better job, let me tell you.)
For dinner that night we had all-local grilled vegetable sandwiches cooked up from our farmers’ market bounty, which included red peppers, yellow squash, sweet white onions, green leaf lettuce, and herbed chÃ¨vre from Goat Rising on just-baked whole wheat bread (Bittman’s no-knead recipe is the original source). Dan is the breadmaker in the house, and though occasionally I dabble in muffins and quickbreads, I don’t really possess the patience required to create bread from scratch. (And don’t get me started on pie crusts, galettes, tarts, or biscuits.)
Happy eating, locavores! It’s been great!