I forgot to post about my mind-blowing breakfast of week 3, but in the meantime, here is the scrumptious meal Dan and I put together for week 4. We’re about to head up to Lake George for the wedding of some good friends, and had to use up a lot of the veggies in the veggie drawer.

Veggie explosion!

- Salad made with red leaf and red galactic lettuce, cherry tomatoes, and red onion from the Williamstown Farmers’ Market (Williamstown, MA – 5mi)
- Pea shoots from the Gill Greenery (Gill, MA – 45 mi)
- Grilled squash and the most amazingly tasty white onions from the Williamstown Farmers’ Market (Williamstown, MA – 5mi)
- Steam/sauteed yellow string beans from the Williamstown Farmers’ Market (Williamstown, MA – 5mi)
- Hard-boiled local eggs from the co-op (Williamstown, MA – 5mi)
- Goat n’ Flower organic cheese (Flower is the name of the cow – Hoosick, NY – 18mi)
- Otter Creek Copper Ale (Middlebury, VT – 105mi)

As usual, not-local EVO, salt, pepper, garlic, Bragg’s.