Green Options

It’s still August, and thus, still tomato season. Around our house, we are eating about 15 lbs. per week. It’s a lot of tomatoes. Yet, tomatoes are so versatile, so easy to cook in so many ways. Come December, they will be the first on the list of fresh produce that I miss most.

If you have been headed out to the farmers market each week and are getting used to “la vida local,” you should consider signing up for this October’s Eat Local Challenge. Here’s some details on the challenge and how you can participate.

And, here’s this week’s recipes and posts for Farmers Market Fare.

Happy Earth Day! One our favorite local dining spots is both a microbrewery and a leader in using local vendors to source their ingredients. They have a great beer bread appetizer, served with blue cheese butter and cheddar-chive butter. We order it almost every time we go there, and I finally decided that I wanted to recreate it at home. Surprisingly, it was a lot easier than I thought it would be, with almost identical results. If you are looking for an incredibly simple quick bread that uses ingredients you are almost certain to have on hand, this is your recipe. I also easily duplicated the cheddar-chive butter, as well.