I think I may have a problem with alliteration. . . using it in excess, that is 😉
These past two weeks, I have been bringing home a stunning amount of beautiful, nutritious, fresh-from-the-field food from my internship at Greenbrier Farms. They make sure that everyone working gets to partake in the bounty of the harvest, and it’s contributed to nearly all of my meals being at least 50% local (some of them 100%)! I love eating food that I know I had a hand in harvesting, washing, and packaging earlier that week or even that morning!
These were some of my goodies last week:
That loaf of bread? GARLIC ROSEMARY! DIVINE.
This week, Roddy, one of the owners, told me to just go out in the garden before you leave and pick some of what you want . . . you know what’s out there and ready, you’re in it everyday. Isn’t food the whole point?
Why thank you sir, I believe I will! And, I believe it is!
Farm fresh eggs and crunchy yet smooth and buttery lettuce? Yes please!
This lettuce reminds me of a buttercrunch, but better! It is called kwik, I think. I used it in southwestern style lettuce wraps, and the eggs in mini, personalized frittatas. YUM!
What are some of your favorite recipes with foods in season now?