My current vegan challenge is only about CAFO animal products, so while we're home, we still eat meat, milk, and eggs--all from "our" farm.
For this week's one local summer meal, we combined leftovers:
A beautiful salad of arugula, salad turnips, and radishes, all from our CSA, topped with fresh peas from the farmer's market...
...and fried rice with leftover with farm steak and South Carolina rice (both above-linked in their original dishes) combined with farm eggs, CSA radish greens, farmers market green onions, and our own garden's swiss chard. A real kitchen-sink meal that left us fully satisfied in almost every way.