Our Eat Local, Nevada County! month is almost over. It was easier for me this year because I participated in the Eat Local Challenge last year and because I’m subscribing to a CSA.

Even though it was easier for me to get up in the morning and know what was and wasn’t acceptable for local fare, this year still sent some challenges in the form of funky weather and slow-to-produce agriculture. In a way, I’m glad because it reminded me not to take local produce for granted. Not being able to pick up a slicer tomato with baked in sweetness when I expected was frustrating, but it made that build up of anticipation that much more luscious.

And we still had some usual experiences too. Summer squash was abundant – so abundant, I scramble for new recipes to use it up in unique ways. Tonight I’m planning to sauté some in a skillet with some garlic and olive oil and then add some mint and cherry tomatoes right before taking it off the stove. Really, sautéing is my favorite way of dealing with squash, since it’s quick and tasty, but I’ve also done gratin, casserole, stir fry – you name it.

We had a couple 100+ days this week, so the slicers should finally be sweet. The peppers are gorgeous. The cabbage is bountiful. The blackberries are scrumptious. Isn’t eating local grand?