It pays, when you're restricting your diet to local food, to have preserved items on hand.
I'm no great canner, but I do have a lot of local tomato sauce frozen in plastic bags (fill one-qt. bags with about two cups of sauce, freeze 'em flat, stack 'em — I go the added mile of laying four or five bags inside a large freezer zipper bag, for protection against freezer flavor).
A week ago at the farmers' market, we talked to a fishmonger who said the Dungeness crabs from Half Moon Bay are almost finished for the season, so last Sunday we made sure to get ourselves some.
See where this is going? Tomato sauce... Dungeness crab... Cioppino!
Oh, but I didn't want to be dipping my manicure into a bowl of hot soup, struggling with slippery, shell-y crustaceans.* So we bought crabmeat and simply skipped the other usual suspects in this venerable North Beach recipe (clams, shrimp). We didn't even add any fish. Just a bowl of tomato sauce and crab.
WITH: Spring onions, olive oil, diced carrots (we pretended they were the clams), salt, chile powder, white wine, a bay leaf, a lemon leaf, a short length of wild fennel stem, and the tips of some oil-roasted asparagus (we pretended they were the shrimp).
Notes on seasoning: Lemon leaves! Who knew? I just learned about it in this month's Saveur. Use fresh, young ones and monitor your food for flavor. Our soup got lemony really fast. The fennel stem may need to be yanked out soon, too, especially if you are making soup for Cranky.
*I'm lying, of course. Cookiecrumb does not have a manicure.