Monday Dinners

You know, it's easy to prepare meals on Mondays with local, sustainable food - because I have typically just gone to the Mountain View farmers' market on Sunday morning.

Here was tonight's dinner:

Mixed green salad from Fat Cabbage Farm in Pescadero, with cherry tomatoes from Rhodes Family Farm

Grilled rib-eye steak from Pampero Ranch in Sunol

Steamed broccoli from Nunez Organic Farm in Watsonville

Roasted Bintje potatoes from Thomas Farm in Watonsville

Summertime Salsa

Heirloom tomatoes from Rhodes Family Farm in Visalia, spring onions from Fat Cabbage Farm in Pescadero, sweet white corn from G&S Farms in Brentwood, white peaches from Kashiwase Farms in Winton

Scream Sorbet

I love visiting the farmers' market and being able to know where my food comes from when I cook dinner. It's good to chat with the friendly folks at Happy Boy Farms when I'm picking up squash or tomatoes, and even better when I'm enjoying lettuce from Fat Cabbage Farm or eggs from Surfside Chickens because I've visited those farms. What I have not expected as much (but I'm starting to get used to) is buying processed or prepared food and knowing where my food comes from. Kudos to producers like Scream Sorbet, who are taking the extra step to source locally and seasonally and provide transparency in where their ingredients come from - like this delicious Strawberry Lemon sorbet with Seascape strawberries from Rodriguez Ranch and lemon juice from Sun Rise Farm.

Typical Spring Dinner

Potato leek soup: Yukon gold potatoes from Full Belly Farm, leeks from Fat Cabbage Farm, onions from Swank Farm

Spinach salad: spinach from Happy Boy Farms, raspberries from Rodriguez Farms, goat cheese

Bread & olive oil: baguette from Acme, olive oil from Soul Food Farm