Eating Local This (Short) Week

We don't always make time or plan ahead appropriately to shop at the farmers' market over the weekend to make meals that from 100% local, sustainable food. But when we do make that effort, I always appreciate it.

Meals that we made from local, sustainable ingredients purchased at the Mountain View farmers' market this short week:

Cream of tomato soup with end-of-the-season heirloom tomatoes from Happy Boy Farms, blue lake beans from Iacopi Farms, roasted delicata squash from Happy Boy Farms, salsa with roma tomatoes and onions from Swank Farms (not pictured)

Mushroom ravioli from Santa Cruz Pasta Factory (which sources ingredients locally when possible), with a variety of mushroom toppings from Far West Fungi, snap peas from Happy Boy Farms