ReLocavore: Redefining "local"

A locavore moves from Wisconsin to New Hampshire and rediscovers what "local" means.


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Blueberry fennel salad

Blueberry and fennel salad with Parmesan20140728-192120-69680579.jpg

3 cups Mixed greens
1/2 cup Blueberries
Small Fennel bulb
Parmesan, shaved with a veggie peeler

Vinaigrette:
1 tbsp blueberry jam
2 tsp vinegar
1 tsp mustard
Salt
4 tbsp olive oil

Wash greens. Slice fennel and if it’s dirty, wash it too. Rinse the blueberries.

Whisk jam, vinegar and mustard. Add salt to taste. Drizzle in oil while whisking vigorously.

Mix greens and fennel. Toss with 1 tbsp vinaigrette. Plate. Top with berries, Parmesan, and remaining dressing.

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This week in veg: a big zucchini

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1. Beets
2. Potatoes
3 onions
4 weeks
5 beans
6 cucumbers and zucchini
7 blueberries
8 carrots
9 fennel
10 lettuce
11 basil


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This week in veg: cucumbers!

This week we finally got some cucumbers and the CSA box. I am so excited! I’ve been looking forward to eating cold cucumbers and the middle of all of this heat. Something about them really does make me feel cooler.
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1. Cucumbers
2. Yellow beets
3. Fennel
4 zucchini
5. Lettuce
6. Cilantro
7. More lettuce
8. Green onions
9. Carrots