A most extraordinary thing has happened the last week or two (well, extraordinary for a family unaccustomed to paying attention to the harvest calendar) - our farm bounty has been so, well, bounteous, that we’ve only had to make a quick stop at the natural foods store for the perishables. Very nice not to have to go into the supermarket with all it’s screaming adverts and musak. And why, WHY?!?, is it necessary to have tv monitors running advertorials at every checkout line?

So local eating is getting easier as the summer harvests explode. This week we’ve had several mostly local meals and two specifically planned for OLS. The first meal, inspired by another OLS poster was a tortilla espanola with a side of sauteed chard. Everything in the tortilla was local except the oil and salt. The chard came from the farm and the rest of the ingredients were from away (I subbed olives for the raisins in this recipe).

Last night we dined on a delicious gazpacho that was made (with the exception of oil, vinegar, salt & pepper) from entirely local ingredients and on the side we had a cornbread made with local corn and basil.