Whew, coming in right under the wire for the eighth week of One Local Summer. The amount of local (that is, from-the-garden) food I eat has been going up and up, but I’ve been paying less attention to creating all-local meals.
A big part of that is down to protein. I don’t want to eat too many eggs, and I don’t plan meals far enough in advance to deal with dried beans. Yeah, I know, I should just soak them ahead of time and freeze them — but I don’t.
So my meal this week was small and simple — shredded potato and zucchini hashbrowns and green beans from the garden. Adding zucchini to hashbrowns was something I came up with last summer to use up the bumper crop; just make sure you reeeeally squeeze out all the water after you shred them, or they’ll just sit in a soggy pile and steam.
Over and out for this week’s edition of OLS.
Looks like a great meal to me! I feel the same way about soybeans as you do about eggs — it’s not good to eat too much soy. There’s protein in the veggies so I don’t sweat it too much.
It looks delicious to me! I have been eating local now as much as I am able (minus protein but hopefully that will change in a few months as we move and can invest in a side of beef from a local farmer)
yum!
I may have to try the zucchini in the hash potatoes!