No, really, it's not a bore to me. Maybe to you.
I'm still eating most of my food gathered from a 100-mile radius, so when I select a meal of the week to represent my efforts, it's almost arbitrary which one I pick.
Today for lunch there were some decidedly non-local capers, so I will talk instead about a charming, brainless meal we ate the other day:
Homegrown tomatoes stuffed with egg salad, served over homegrown lettuce leaves.
Does anybody stuff tomatoes with egg salad? I know about 'maters stuffed with tuna salad, but right now, no thanks.
This was really nice. Baby food, in a way. Easy, comforting, pretty. Also, no mayonnaise in the egg salad. We just stirred in some olive oil and champagne vinegar, and emulsion happened. Oh, and there were slices of miniature homegrown celery stalks in the egg salad. We were cradle-robbing; I'm sure the celery will get big soon.
In honor of Liz's One Local Summer.
Specifics: Vinegar, Sparrow Lane, Napa. Oil, Sylverleaf, Loma Rica (more than 100 miles, but not much). Eggs, Marin Sun Farms, Marin. Salt, eh...