I had grand plans of making something really great for OLS this week, but I got busy with other things so we had to make do with a simple meal.
Pasta is my mainstay for a quick dinner, but unfortunately that part of the meal isn’t local (I was going to make some pasta – I even got the pasta machine out – but it didn’t happen).
I threw some green beans and a handful of broad beans (both from the garden) in with the pasta for the last few minutes, and tossed them with the last of my frozen pesto and some fresh chopped tomatoes (yes, we’ve finally had a few ripen, but they came from a plant that my mom bought, so it doesn’t count – when the ones I started from seed start ripening, then I’ll be happy!). Everything was topped off with a liberal sprinkling of organic BC parmesan cheese. A loaf of locally made bread and a salad with homemade dressing finished everything off.
Using non-local pasta feels like a bit of a cop-out, but I’m taking comfort in the fact that all of our meals today were pretty local (possibly even more so than this one). We had our favorite peachy pancakes for breakfast (is anyone else totally excited that it’s peach season?!), and a local baguette with garden tomatoes and brie for lunch.