We've finally reached the point in the season where my business can use all local veggies in the mix that we cook on the grill and use in our quesadillas.
Part of me resists the quest to do something "all local" or "all organic," as much as I care about good clean food. We seem inclined to spend far too much time fretting over details like the difficulty of finding local salt, than celebrating the bounty of what we do have.
But it's truly exciting to look at a bucket of veggies and know exactly who grew each item. This week we're using beets, kohlrabi, mizuna and bok choy from Boistfort Farm, broccoli and cauliflower from Oxbow, onions and zucchini from Magana, chard from Nash, and kale from Local Roots.
And we're just getting started...
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