2016.
Cooking 365 days a year, cooking seasonally with fresh, local foods. These are my recipes made up over time. I find the fun part is making up recipes on a whim with what's available in season.
Favorite places to shop for local ingredients include: California Farmers Market (BAE), Chesapeake's Bounty St. Leonard, The Good Earth, Next Step Produce and Grains.
JUNE
Roll it all up with blanched Chard/beet greens
JULY
Pork Stir Fry
Buy Local Challenge Week in Maryland
Skip dinner out & picnic at the beach
AUGUST
Grilled pork & sweet corn tacos
Sautéed beef and arugula
Watermelon & Peach Yogurt Snack
Fresh cheery tomatoes at their peek: roast 'em w/salt & potatoes
SEPTEMBER
Late Summer Canning
So many veggies. Pile high on pizza.
OCTOBER
Sweet potatoes and eggs-3 ways- breakfast, lunch, and dinner
NOVEMBER
Kale salad with fresh garlic evoo dressing
Venison, greens, garlic and mushrooms- Slow cooked
DECEMBER
Fetch out those canned goods and dry beans for holiday parties
JANUARY
Local black eyed peas are ready for welcoming the new year
3 bean spread of organic dry beans, rainbow kale "shells"
FEBRUARY
Homemade wild-caught So. Maryland oyster stew w/shiitakes- ow ow 💛
MARCH
greens, rice & stashed tomato sauce
APRIL
Pizza Gone Wild
A 'Bounty'-ful Salad
MAY