Brekkie this morning, local granola with local milk, tea with local milk and honey.
Lunch AND dinner, leftovers from mega-stir-fry last night. It’s boring having the same thing for lunch and dinner. Need to go to Rainbow and replenish, but we’re leaving for Monterey on Thursday and I don’t want to leave a bunch of food in the fridge. We’ll make do with leftovers and miscellanea from the CSA box.
Brekkie this morning, leftovers from yesterday’s brekkie scramble, with tea w/local milk and honey.
Lunch, leftovers from last night’s dinner. The challenge is definitely making me cook on a larger scale so we have leftovers for quick next day meals.
Dinner, mega stir fry of local organic veggies from the CSA and farmers’ market: carrots, zucchini, mixed greens, red bell pepper, leeks, shiitakes, with some local ginger and olive oil, served over local wild rice blend. Tastyness.
Brekkie today, I made a scrummy scramble of local diced potatoes, onions, and green bell peppers with local Monterey Jack cheese and local eggs. Also we got another jug of local apple juice from the Alemany farmers’ market which I am loving, it’s so fresh and flavorful.
Lunch, leftovers from last night.
Dinner, local fish and green beans from farmers’ market, local wild rice mix.
Brekkie this morning, local eggs and tea with local milk/honey.
Lunch, had to eat non local from the school cafe, because I had a morning workshop and an afternoon group meeting, and didn’t have time to make any food. Time is turning out to be the biggest challenge in my eat local challenge. The times that it really works are when I either have a lot of time at home to cook from scratch, or when I find local foods that are prepared already, and there aren’t many of them.
Dinner, local stir-fry of mixed greens, bell peppers, mushrooms, and onion from farmers’ market and CSA box, with local wild rice mix from Rainbow.
Brekkie this morning – still on the local granola and tea with local milk/honey. Lunch, grilled local cheese with tomato.
Dinner, veggie chili party at Matthew’s – delicious!
Brekkie today, breakfast burrito from Rainbow, made in Oakland – seriously delicious! 90 seconds in the microwave, hours of satisfied belly.
Lunch, leftover local stir-fry from night before last. Snack, local Wallaby yogurt (love this stuff).
Dinner, I was at the IDSA design awards at Mighty with FREE hosted taco truck. I’m a sucker for a good super veggie burrito and El Tonayense is a good super veggie burrito. Also who can pass up free taco truck? Not I. Though it’s not locally sourced, I feel good about supporting the taco truck guys. They’re always there for us when we need them.
Brekkie today, more local granola, plus tea with local milk/honey.
Lunch, another nummy local spinach feta pocket from Rainbow (man, these things are good). Snack, local Wallaby yogurt.
Dinner, nice and simple grilled cheese with tomato using local cheese (Clover dairy organic Monterey Jack from Rainbow) and tomatoes from the CSA box, on Alvarado Street bread, with local organic green beans from Rainbow. Tasty and easy.
Brekkie today, more local granola and milk and tea with local milk and honey.
Lunch, a local “rice paper wrap” discovered at Rainbow. It was only meh.
Local Wallaby yogurt for a snack, and for dinner I made more of these awesome “crash potatoes” out of local sweet and fingerling potatoes with some local olive oil and local fresh rosemary. The crash potatoes are seriously amazing. Had that with a variation on the Catalan Spinach recipe from Fresh from the Farmers’ Market with local spinach and dried apricots, and added local black-eyed peas into the mix. Somehow I forgot to snap a pic of the stir-fry before we gobbled it up – it was tasty and we were hungry!
Brekkie this morning, more local 18 Rabbits granola, with local milk, and tea with local milk and honey, all replenished yesterday at Rainbow.
Lunch, a local spinach feta pocket also discovered at Rainbow which as I mentioned in an earlier post, now labels lots of local foods with easy-to-spot bright pink stickers to make eating local easier.
Dinner, a stir-fry of local greens from the CSA box, with local garlic, shiitakes, and carrots from the Farmers’ Market last weekend. Prepared the veggies in local Bariani olive oil (which is so good, I almost don’t want to cook with it!) and a splash of soy sauce and hot sauce, and served with the wild rice blend from Rainbow.
As requested (hey Masami ;) — Food pics!
local stir fry
Local olive oil by Bariani
So this weekend, I admit it, I fell off the local foods wagon.
What did me in? It was Friday night dinner at a friend’s place, we’d planned it for weeks and they ordered really good pizza which I couldn’t (and didn’t want to) refuse. Then Saturday morning I had an interview down in Sunnyvale with a really awesome and inspiring greenie for my Design Research class, which was great but meant skipping the Farmers’ Market. We’d gotten the CSA box on Wednesday but it didn’t have enough veggies to last us all week, and after two interviews and some errands I was exhausted and hungry, had run out of most of the local food, and my favorite burrito place was calling out to me. “Come to me and order a delicious soyrizo black bean super burrito!” it called. And I obeyed.
The thing I am finding difficult about eating local is the time commitment, planning and coordinating involved. I have found that while eating local can be really healthy and delicious, it’s MUCH more work and time investment than my regular eating routine. Plus, missing the Farmers’ Market meant having to buy produce at Rainbow, where wonderful local organic produce is available but it isn’t exactly cheap.
Anyway, another week, another chance to eat local. Now that we’ve got a fridge full of delicious local stuff again, I’m ready to hop back on the wagon!
