I went home with whole wheat flour, carrots, corn, purple-hull peas, two peppers, an onion, and a bag of greens (some of this was given to me by friends).
With more than 2 dozen ears of corn, I did a bit more canning on Saturday afternoon - another 6 pints for the pantry shelves and winter's corn-less months. I also have about 3 quarts of wheat berries, 4 pints of rice, home-canned soups, stewed tomatoes, corn, and pinto beans (all of it local) lining the pantry shelves; local eggs, plums, peaches (dried), and blueberries (dried) in the fridge; and my homemade whole wheat bread (honey is local; flour ground locally) as well as the purple hull peas in the freezer.
Needless to say, with so many greens now both in the fridge and growing in the backyard, it'll be another very green week in food and there'll be no need to dip into pantry and freezer supplies. But those carrots, the extra corn I held back for the week's meals, and a tomato here and there will keep my salads and stir-fries fresh and colorful. The only question then is, what should I eat first?
Stay tuned for Thursday's Market to Table post to find out what I did with all these fresh local goodies. In the meantime, have a great week! And, as always, Happy (and mindful) eating!