You may have noticed that during this past week I haven’t blogged as much as I usually do. I figured out yesterday that it’s because I have so many topics to post about in a day, and it was actually making me not want to post at all!
So I decided to start keeping my posts the way they usually are — only once a day.
Last summer I wrote every single day about every single local meal we had. At the end of the summer I was happy to have that tracked so I could look back on the experience and remember exactly how it went for me.
This year I’m going to do things a little bit differently. On top of not being so strict about the rules, I’m also going to post a lot less. I’ll only share the meals that I feel particularly excited about instead of recording every little thing that goes into my mouth over the course of the summer.
So! On that note, here are some of the local courses I’ve been particularly proud of this week:
These were yummy! We made layers of strawberries, GrandyOats granola, yogurt, and honey! What’s the honey for, you’re wondering? If you’ve ever had real yogurt, you’ll know.
Real yogurt is not like the stuff you buy in the store. It’s sort of bitter…sour, almost. And there’s no flavour (not even a faint vanilla taste). You’ll need to add that in yourself.
But with just a couple of spoonfuls of honey, or with some syrup, or smooshed fruit, you’ll have a sweeter yogurt. So for this parfait I drizzled some honey in the yogurt, stirred it all around, then layered it with my granola and strawberries! Everything is entirely local except for a few of the nuts that are mixed into the granola.
Last year I made my own granola — 100% Maine grown — but this year GrandyOats’ supply of plain oats has been entirely consumed until their harvest in the fall and the only thing I could locate from them were pre-made granolas. Alas, our granola isn’t entirely local, but most of it is!
Tofu stir-fry over rice:
We eat our salads in mixing bowls here:
Sauce, dough, everything — completely made from scratch by Ryan. The only thing non-local was the yeast in the dough.
We got these popcorn kernels last summer from the Rosemont Market. They’re local as is the butter and seasalt! Perfect little movie watching treat.
And then there were the desserts at the Greek Festival (which pops up every June around the corner from our house). A lovely little event with lots of Greek food, music, dancing, and tradition. We -ahem- supported the cause -ahem- by eating these yummy non-local treats last week:
So there you have it! Some of my favourite feasts this week