The bad blogger has gotten behind again. Never fear, meals were cooked and consumed, I’m just behind on posting. Thanks so much, Central Air Conditioning, for breaking on July 3rd at 5pm. No, I’m not bitter. AHEM. That out of the way, here’s week six. There’s a magic overlap when dill and cucumbers are both in season at the market and I end up making some variation of this meal every year. Chicken with a local version of tzatziki and TONS OF VEGETABLES. Those snap peas made another appearance (because I really can’t get enough of them), along with some squash and scallions. It’s a pretty easy meal to make, and I just love tzatziki.
Chicken with Tzatziki and Vegetables:
Chicken – Deep Roots Valley Farm
Squash – Charlestown Farm
Snap Peas – Jack’s Farm
Scallions – Jack’s Farm
Dill – Jack’s Farm
Cucumber – North Star Orchard
Goat’s Milk Yogurt – Shellbark Hollow Farm
Non Local – Olive Oil, salt, pepper