Breakfast:
Yogurt (Stonyfield Farm, NH)
Chex (exempt) with milk (Whittier Farms, MA)
Whole wheat toast with cranberry bog honey (New England Cranberry, MA)
Lunch:
Grilled cheddar cheese sandwiches (Smith’s Farmstead, MA)
Carrot sticks (Drumlin Farm, MA)
Apples (Autumn Hills Orchard, MA)
Snack:
Pita chips (bread from Joseph’s Middle East Bakery, MA)
Dinner:
Peruvian salmon stew (fish from Steamers, MA; tomatoes from Drumlin Farm, MA; onions from Blue Heron Organic Farm, MA; parsley from Great Oak Farm, MA)
Steamed barley (Baer’s Best, MA)
Green beans (Bart’s Farm, MA)
Peaches (Bart’s Farm, MA)
Notes: This is what we cooked when CBS was here. A Peruvian friend of my mom’s taught me how to make this simple and really yummy fish dish. I had to make a few local substitutions yesterday (white wine vinegar for lemon juice and barley for rice) but, luckily, it didn’t taste like crap. I’ll post the recipe sometime this week when my head isn’t splitting open.
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