|Locally-grown vegetables purchased this week from Argus Farm Stop.|
Argus Farm Stop accepts consignments from local farmers, and sells them at a small store where only 3 customers enter at a time. I felt safe shopping there in person, though they also offer contactless delivery. The Argus location near our house opened 3 years ago.
I brought home a bunch of basil, some red and yellow tomatoes, two small eggplants, green beans, two jalapeños, two red onions, six ears of corn, and a basket of blueberries, all ripe and ready! We have now eaten several meals made from these precious ingredients, plus some pantry items.
|Pasta with pistou and some salmon from the freezer. Good!|
Pistou is the Provençal version of pesto: a puree of basil leaves, lemon juice, garlic, and olive oil. In other words, like pesto but without pine nuts and cheese. I used the entire bunch of basil except for a few leaves that went into a caprese salad (tomato, basil, goat cheese).
|Fresh corn with butter.|
|Salad including the red onion, tomatoes, a jalapeño, and more.|
|Tortillas with cheese and the other jalapeño, plus tomato and|
a salad made from the remaining corn.
|Our own "local" rye bread that Len baked.|
|Steamed green beans with herbs from our garden and the last tomato.|
We ate the blueberries with yogurt and French toast -- too bad I didn't take a photo!
Blog post © 2020 mae sander.