Miss Rachel

Lately, Whole Foods is sporting and touting a lot of “local” produce. I’m not sure what the criteria for local is because I’ve seen stuff from Maine labeled local and the Maine border has got to be at least 200 miles from here. Still that’s a lot more local than New Zealand or Peru where stuff frequently comes from during the winter months.

Today I found *local* (from Massachusetts) green patty pan squash and I picked up six of them. I cooked them “the balsamic vinegar way” and then served them alongside some whole wheat linguine with pesto. I bought the *vegan* pesto already prepared from the frozen section from a company called Linnabella. I like their website because it explains exactly what you need to know and gives good answers. Such as… how should you thaw it and how much do you use and what do you do with the rest of it once it’s thawed? You can refreeze it! I was afraid I was going to be forced to refrigerate it and use it within a week or something. As delicious as pesto is, it’s a strong flavor and not something I want to eat more than once in a week. Hey, and I just noticed Linnabella’s a local farm too.

Dinner was yummy, and I was pretty tired after my day of doing laundry, grocery shopping and cooking, but I managed to muster the energy to make a blueberry pie afterward – !!! Pie is pretty major for me because the crust is my nemesis, but I’m a baking snob and I don’t think you’re really making a pie if you don’t make the crust yourself. I managed to do a pretty good job (with minimal cracking) of it by rolling the dough between two sheets of wax paper. And the blueberries were local of course (super local – from Connecticut). The pie is cooling now, but Sweetie and I will be sure to delve into a little later tonight.