One Local Summer: Week 7 (a tad bit late) and Week 8

Last night we enjoyed another local dinner, fresh from the farmer's market and absolutely delicious. I grilled eggplant slices and topped them with goat's milk brie from Spring Hill Cheese, grilled red onion, fresh tomato slices, and basil, all from our CSA veggie box, and sprinkled with olive oil and blackberry fig balsamic vinegar from Hare Hollow. Corn on the cob on the side completed the meal. So colorful and flavorful! It was a different take on the eggplant stacks that I made last summer out of Cooking Light magazine, with brie instead of goat cheese and more of a salad than a stack. Both versions are delicious with fresh summer vegetables.

This morning, for my 30th birthday (!!) Mr.M made me breakfast in bed and it is a local meal as well, the first for week 8. He made omelettes with Glaum eggs, Spring Hill cheese, and peppers from Happy Quail Farm in E. Palo Alto; bacon from TLC Ranch in Watsonville; and slices of watermelon from Full Belly.