For dinner we made CSA Soup. The stock was made from vegetable and fruit trimmings and chicken bones, all stuck in the freezer whenever we have them and made into soup whenever we're in the mood. This time we added onions, zucchini and squash, anaheim peppers, blue potatoes, lima beans, some leftover rice (not local) from take-out Chinese, and some canned black beans (also not local). We topped it with one of our favorite local cheeses and served it up in my favorite bowls, made by a potter in North Carolina.
After we ate our soup, we made dessert. First we whizzed plums in the food processor, added a bit of maple sugar melted in a wee bit of hot water, and refridgerated the resulting mix. When everything was cold, we poured it in the ice cream maker and churned every few minutes. Delicious!
This is my last meal for One Local Summer. What a great project this has been, Liz! Thanks!