Last week, with the heat and camp, all my dinner-making mojo just went out the window. I couldn't even make a grocery list, let alone something fit to eat.
So last week's one local summer meal happened last night. Variation on a theme.
Swiss chard, leek and colby frittata -
accompanied by CSA carrots (so wonderful) -
enjoyed al fresco.
Okay, "enjoyed" may not be the right word. Neither of the kids thought much of dinner. Aidin ate the carrots. We eat quiche all the time, but she claimed she missed the crust. Personally, I like it better with swiss, but I haven't found a local swiss cheese.
But dessert was grand - black raspberry cobbler seen here in the pan -
and here on the plate.
Dang! It was yummy. I had it for breakfast too.
The eggs, again, came from my market friend, Richard Bean. Swiss chard and leeks were from my Moon on the Meadow CSA bag. And I used Hudson Cream Flour, which is not within 100 miles but is from Kansas - the four mill is just about the only thing in the town - and I could buy it in my favorite grocery store while also buying the Alma Cheese. (Click on the GiveBack link over on the sidebar to see how my favorite grocery store contributes to our community.)
The raspberries came from the Peters Family Farm and were purchased at farmer's market. Black raspberries were not on my list, but they called my name when Aidin and I were making our usual Saturday-morning-market-breakfast purchase of home-made cinnamon rolls.
More cinnamon rolls appeared at my front door on Saturday afternoon. My 16 year old next-door neighbor and favorite babysitter has a summer job at Wheatfields. And gets to bring stuff home. That made for a very nice Sunday morning with the newspaper on the back patio.
Saturday we had a fun meal that I didn't photograph. Won Tons made with a little leftover hamburger combined with cabbage, purple cauliflower and carrots - all from Moon on the Meadow. I baked the leftover Won Ton wrappers a la Molly and they were a hit - although mine were just squares, not fancy heart shapes.
This week we have some beef and apple brats on the menu as well as fava bean crostini, kale chips, stir fry, and a roasted fennel, onion and potato side.
Now I'm hungry. I guess I'll go have that last piece of black raspberry cobbler.
Beef tips, CSA carrots, some strange fries - also from the CSA, and local bread from Wheatfields. A lack-luster meal this week. I tried to make a local wine reduction / gravy thing but it was a total disaster. I'm hoping for something more stellar this week.
We are going to be with Tim's family on Father's Day, so we celebrated June/July birthdays and Father's Day with my family on Sunday, camped out at the lake.
I didn't take a picture of what I made for my brother's birthday. It was a coat hook on a plaque that I decoupaged with yellow gingham scrapbook paper and added this lovely cow from Heather. I loved how it came out. My brother's response: uh, thanks. That is the most I can expect from my overly-expressive sibling.
For my dad, I made a little covered moleskin for him to keep track of that imporant travel information like gas mileage and fuel price and where they stopped along the way.
His response: uh, thanks. The apple doesn't fall far from the tree. ;)
My mom's birthday gift... yeah, I'm still working on that one.
Between trying to save money, use all those greens* from my CSA, and Michelle's job change - which has meant she is no longer free for our weekly lunch date - I've been bringing my lunch to the office a lot more often.
Our office fridge has plenty of room, and on any given day there are several paper or plastic bags littering up the shelves with my co-workers lunches. But that's not how I roll. Ever the recycler, I've been bringing mine in this little green canvas tote, leftover from a freezer-paper stencil Brownie project last year.
Finally, I spiffied it up.
Two evenings of sitting in front of the TV for an hour and I had a pretty little lunch sack. I was going to embroider "Lori's Lunch" across the bottom, but I thought I might want to use this for something besides lunch - or someone else in my family may need to use it. (It's a Sublime Stitching pattern.)
We have a busy weekend (what's new?) in store. Tonight (and most of tomorrow) I'm running camp training and sleeping in a tent, Tim has a gig playing for Michelle's husband'sphotography opening, and the kids are camping at the lake with Grandma & Grandpa.
Sunday we are celebrating the June & July birthdays with my side of the family and Father's Day, so I've got some crafting to do in the next 48 hours. I've spent all week not knowing what day it was - oh, wait, trash day is TODAY? - so I'm glad Friday is finally here.
Orange you glad it's the weekend, too?
Okay, sorry, but I couldn't resist.
* The Martha Stewart bok choy salad that I linked to yesterday: scrumptious! Even though I used a little less soy sauce than it called for (I ran out - can you tell how much stir fry we've been eating?) AND substituted olive oil for sesame and peanuts for cashews. (Can I even call it the same recipe after all that substitution? I don't know.) But just ask Miss Chris. She made it too - but actually followed the directions. ;)
I just made it again for lunch (the office has soy sauce) and added bacon bits. Oh.my.god! I need more!
And I know, Dorothy Lynch dressing is made in Columbus, Nebraska, which is 276 miles away from me, but it is only 20 miles away from my Aunt Laura. And my mom knew the actual Dorothy Lynch when she was a little girl and Dorothy ran a restaurant. According to my mom, the blue cheese dressing is even better than the french. So for me, that personal family connection makes it local.
If you wonder what other people taking the OLS challenge are eating, check the Farm to Philly website for weekly roundups by region.
It is already Thursday and I still have a lot of greens to get through, and more to pick up tomorrow. I'm planning a bok choy salad from the current issue of Martha Stewart Living for tonight. I still have the some chinese cabbage left after making stir fry on Sunday night and some spinach from the previous week. I think I'll saute them up and freeze them for the hot weeks to come when I'll be wishing for some greens.