Another Monday Dinner

Three mushroom soup with portabello, brown buttons, shiitake mushrooms from Far West Fungi in Moss Landing (sold at the Mountain View and Palo Alto farmers' market)

Spicy grilled cheese sandwich with pepper jack from Spring Hill Cheese in Petaluma (sold at the Palo Alto farmers' market)

Pietro and Local Seafood

As I have gradually moved my food purchases to local, sustainable and direct from the grower/producer when possible, I have been pleasantly surprised to find purveyors of beef, chicken, pork and... fish. Although it's a bit of a drag to not walk into a store and get fresh seafood any day of the week, a little planning ahead in getting to the Sunnyvale or Palo Alto farmers' market on Saturday morning provides the opportunity to buy fresh, locally caught seafood from H&H Fresh Fish and Pietro of FV Anne B.

Dinner: miso black cod from Pietro on a bed of mei quin (like bok choy) from High Ground Organics, with a side of corn (Happy Boy Farms) and shiitake mushrooms (Far West Fungi)

Thankful for a local Thanksgiving

I am very thankful to be able to have a local Thanksgiving, with most of the ingredients coming from local, sustainable farmers that I patron at the Mountain View farmers' market. It was the first time that Wendy and I have ever cooked and hosted Thanksgiving dinner and it turned out great!

Dishes with ingredient list:

• Local, heritage turkey grown in Sunol by Jim Frei at Pampero Ranch
• Blue lake beans from Iacopi Farms
• Mashed potatoes with russet potatoes from Zuckerman's Farm
• Mushroom gravy with mushrooms from Far West Fungi
• Deviled eggs with pasture-raised eggs from Lucy at the Mountain View farmers' market
• Corn niblets from Trader Joe's (my wife couldn't pass them up)

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