The Eating by Color rainbow. The one I blogged about a while back. Mixing fruits, veggies, grains, and nuts of different colors to provide the diet high in antioxidants and other nutrients that keep you healthy.
Dinner tonight was a rainbow dinner. Lots of local and organic. Totally vegetarian by design. At least once a week we try to eat vegetarian for our health.
Two fairly simple plates. The salad included organic spinach, feta from Bowling Green, pears from Lewis Orchards, snap peas, croutons and dressing from the grocery store and pistachios. The croutons were whole grain. Many of these items are in the book I spoke of in an earlier post. Eating by Color. An older Williams Sonoma book.
I love spinach salad. It preceded a plate of steamed veggies and stuffed squash. The Carnival squash and broccoli came from the CSA. The Brussels sprouts and cranberries in the chutney came from England Acres Farm. Simple steaming the green veggies. Baked the squash with Trickling Springs butter, some cinnamon and nutmeg, then added my homemade chutney to finish it.
Look at how fresh that broccoli is. It is from last Thursday’s CSA delivery. Fresh veggies last so much longer than store bought. Although this meal wasn’t totally local, it had major elements that were. When the food is local, it tastes so much better, and you are supporting local farmers.
Oh, and just as an aside, here is a pic of the last of our yellow popping corn, popped last night in the microwave. This is a new found favorite, and if we don’t get popcorn tomorrow in the CSA, I may be buying some out at Breezy Willow’s farm store this weekend. Hopefully, they still have their strawberry popcorn around.