Late summer has to be my favorite time to eat. Each meal begins with a walk through the garden to see what is ripe and ready. Cucumbers, zucchini, tomatoes, peppers and eggplant feature prominently into daily meals, as do additions from my CSA share. This week I got to take home:
- Kale, Swiss Chard and Turnip Greens
- Eggplant, Potatoes, Tomatoes and Peppers
- Beans and Peas
- Sweet Corn
- Garlic and Onions
It’s truly a bounty! Add to this our own honey (the very last from our 2012 harvest), local sorghum, our chicken eggs, local raw goat milk and Amish butter, and it’s not too difficult to pull together meals that are 99% locally grown. Last night’s dinner was locally raised pastured pork with sweet peppers and some garden fresh salsa. This morning we enjoyed a broccoli and roasted chile egg frittata for breakfast!
In addition to creating and eating locally inspired meals, I’ve been preserving the summer’s bounty. This week, I plan to buy sweet corn from my neighbor and either freeze or can it, can dill pickles, begin drying garden-grown cayenne peppers, blanch and freeze kale from the garden, and figure out a really, really good plan to preserve zucchini!
Eating a seasonally inspired diet is not difficult, but it is great to start with some skills, inspiration, and a strong support network. My upcoming eCourse, Empowered Eating is designed to provide just these tools in a fun and supportive environment, and today I’m giving away a spot in the course!
(Want to register right now? Great! The course page is right here.)
Simply comment in the blog about what you’d like to learn in the course, and enter below! Good luck!
a Rafflecopter giveaway