Last night we had meatloaf. But it wasn't just any meatloaf. The meat was pastured and local from Natural Meadow's Farm. So were the two eggs I used in it. The parsley I minced and added was from Weaver's Way Co-op. I made mashed potatoes too. Those potatoes were purchased at the Headhouse Farmers' Market. I also steamed broccoli for a side dish. That broccoli came from Weaver's Way as well. I was feeling adventurous and I had a butternut squash purchased from the Headhouse Farmers' Market. I found an awesome recipe for it on All Recipes.Com submitted by Anita Bukowski, which I will share here. Even some of the ingredients in that dish were purchased from Weaver's Way.
As I said before, eating like this isn't unusual for my family anymore. We aren't rich (not by a looooooooooooong shot), but we are eating better, healthier, more environmentally sustainably, and with MORE TASTE. And it's the norm. Right now I have a chicken soup cooking downstairs with at least 75% of the ingredients being local. I used to think about it, but now it just comes naturally...no pun intended!
Garlicky Baked Butternut Squash
2 tablespoons minced fresh parsley
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
3 1/2 pounds butternut squash, peeled and
cut into 1-inch cubes
1/3 cup grated Parmesan cheese
|In a large bowl, combine the parsley, oil, garlic, salt and pepper. Add squash and toss to coat.|
|Transfer to an ungreased shallow 2-qt. baking dish. Bake, uncovered, at 400 degrees F for 50-55 minutes or until squash is just tender.|