A friend pointed out, after the last post, that it’s definitely not summer anymore and perhaps I should change my title. I realized, at week 25, that we’re nearing a half year’s worth of local meals. I’ve clearly somewhat lost my mind, but there are still new and incredible local vegetables out there and I’m determined to see if I can make it a whole year. The title is going to stand, because it started with a summer, and so long as there are vegetables growing, it’ll still be summer in my kitchen. I’m just going to not pay attention to those hard frosts we’ve already had. 
This week! Dear friend Abbie was out for a visit and I subjected her again to a local meal. We made a chicken pot pie from scratch, and while the broth inside didn’t come out quite as thick as I would’ve wanted, the very vegetable-heavy chicken pot pie had us both coming back for seconds.
Chicken Pot Pie:
Daikon – Maysie’s Farm
Bread Flour – Mill at Anselma
Whole Wheat Flour – Mill at Anselma
Broccoli – Smith’s Produce
Onion – Maysie’s Farm. One red, one white.
Garlic – Maysie’s Farm
Carrots – Maysie’s Farm
Trumpet Mushrooms – Oley Valey Mushrooms
Chicken – Mountain View Organics
Non-local – Butter, salt, sugar
I meant to make a veggie potpie this week, but didn’t get around to it. It’s definitely that time of year! Yum!