Though my challenge is nowhere near as tightly local as others’, I too have found myself returning to really hearty and traditional meals as a result of participating. It’s almost like rediscovering food history - these dishes are iconic and classic because they made the best of what was locally available.

Among the amazing meals I’ve enjoyed for the month:

Grilled eggplant from Willow Pond and Nelson’s Farms, zucchini from my garden, and yellow squash from Stone Wall farm with Back River Farm garlic, served with whole wheat couscous (nonlocal) and sprinkled with melty goat cheese

Skillet-cooked Sausage, peppers and onions cooked with Kellie Brook Italian sausage, Willow Pond Farm’s Italian frying peppers, and Meadow’s Mirth’s onions

Verdura, an Italian way of preparing green leafy veg which is simple and incredible - sliced parboiled kale and parboiled diced potato sauteed with garlic in a nonstick pan until the potato is a bit browned, then sprinkled with a bit of cider vinegar and red pepper for a great finish

Quiche galore, homemade wheat crust, usually with garden tomatoes and herbs - oh my goodness, local eggs are good

Pizzas galore - homemade whole wheat crust made Margherita style with tomatoes, basil, garlic, and a bit of cheese

Swiss Chard gratin

Corn salsa with Stone Wall Farm plum tomatoes and Andy’s Greens cilantro

And I would have to agree about the awesome quality. I spend so much time thinking about the political and social reasons to change the way we eat (which would be enough by themselves) that even I am started by how GOOD everything tastes. When you’ve become used to tired grocery store produce, you don’t realize how much the flavor has been compromised. Last night when I made my sausage and peppers I nibbled all the pepper ’scraps’ right down to the stem as an appetizer, because the bright flavor and incredibly crisp snap of them was so deliciously superior to any California pepper after a long truck ride. Everything just tastes fantastic!