Fresh and Local

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.