Wow, time has a way of just running off on me. If we do this again next year, I’m going to need a co-blogger for sure.
Okay, so it’s been a few (coughfourcough) weeks, what’s everyone been up to? Delicious, mouth-watering stuff, that’s what! Read on:
In week five, Pat at Cooking from the Market gave us the recipe that’s going to the top of my list for next year’s strawberry season — deep fried strawberries. No, really. They sound like heaven wrapped in egg batter. She also let us in on how creating meals really works and shares one of her improvised dishes. Week six found Pat waxing poetic about raspberries and she also posted some great information about local craft beers. In week seven, local fruit continued to be in the limelight in the form of cherry salsa. And finally, in week eight, the blueberries make an appearance, and Pat has all sorts of good ideas for meals that don’t require too much planning or effort.
Eugenia over at Culinaria Eugenius has been busy too. In week five, she did a strawberry comparison, and turned a British dish into something local with her minted new potatoes. In week six, she created a healthier version of an artichoke dip with spring greens. In week seven, there was a visit the farm that provides their CSA box, and raspberry-flavored vinegar! In week eight, she ran into Eat Local Eugene while out cherry picking, and shares a recipe for pinenut and lovage-stuffed (local) eggs (yum, those look good). Finally, she shares her super fast pickle recipe!
Greenscraps enjoyed some local simplicity in week five. They enjoyed their second CSA box, and consulted the cookbooks, in week six, and also mused about shortening the food chain. In week seven, they enjoyed a local meal of roasted chicken and items from the CSA box. In week eight, they tried chard in a cream sauce and shared a delicious sounding recipe for peach (or blueberry!) kuchen.
Jen got some local ingredients in week five and made smoothies. In week seven, they had an entire meal where every single item was made with at least some local ingredients.
The Lucky Ruggieros served up some nostalgia along with their local/organic egg and spinach omelets in week eight.
As for me and my family, in week five we enjoyed some really delicious hamburgers made with beef from McK Ranch and rolls from Big River (both purchased at the co-op). We tried to replicate the experience in week six at a 4th of July party, but went to the other co-op where they did not have McK beef.
There, all caught up! Week nine update coming soon!
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