Zucchini, thyme, dill and cucumbers

From the Compassion Garden: Cucumbers (refrigerator dill chips and bread and butter pickles)
From local farmers: zucchini
From my herb garden: thyme and dill (coming soon….basil!!)

Sunday noon meal: baked salmon with lemon and dill, cucumbers in dill sauce, Mediterranean Rice Salad (wild rice with radicchio, endive, garbanzo beans, grated carrots, sliced zucchini, sliced mushrooms, grapes, diced apples, feta cheese and greek olives in a olive oil, lemon juice, and thyme dressing), and multi-grain baguette.

Because of the foodfriends caning day, I was not able to get to the Winchester Farmer’s Market last Saturday. A recent AP article in the Newsgazette headlined “Number of farmers markets growing steadily as demand increases.” It goes on to read “the growing popularity of the markets is attributed to a number of factors: less tolerance for bland meat and produce some consumers associate with big factory farms; more demand for the just-picked freshness and nutrition of locally grown food, increased awareness about supporting local economies; and health and environmental concerns about the use of antibiotics and pesticides……Buying local is less wasteful, it reconnects us with our neighbors, and the food tastes better and is more wholesome.”

I missed getting to see what was available this past week. I am thankful for the work of many in Winchester who began this market and I appreciate opportunities to visit with people like Gary Girton (the brother of Joyce G. Edwards) and to see what his garden is producing.

Reconnect with your neighbors and shop in Winchester on Saturday mornings!