Trevor and i planted some Black Krim tomatoes about 2 months ago -- and tonight they were ready to eat! they grew quickly but took a long time to ripen, which made the entire process that much more fascinating. since we also have a Basil plant that's doing really well, we decided to make a caprese salad to accompany our vegetarian meal, since we are both fighting a cold.
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| raw green beans |
i walked to Safeway for the mozzarella (hence the small carbon footprint) and included the salad with butternut squash soup, green beans with butter, and a baked sweet potato that we shared. the green beans were grown within 100 miles and we bought them from a co-op in Grass Valley, about an hour from our house in Truckee. i steamed the green beans and served with butter and kosher salt. it was tasty!
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baked sweet potato, butternut squash
soup, green beans and caprese salad |
we are so proud of the fact that we grew 2 of the ingredients for our dinner! it makes eating that meal very enjoyable and satisfying. eating locally means helping our planet and maintaining what resources we still have. ideally, we'd all be able to grow all of our own vegetables in the summer months, though living in the mountains makes that much harder. until the next time i can do that, i am resourceful with what i have: a lot of hot sun during the day and a safe place to keep the plants at night when it's too cold outside. growing tomatoes and basil is easy. and super yummy!
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Black Krim tomatoes and Basil from our plants, Mozzarella
sourced from Wisconsin (my home state!) |
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