Leftover potato salad (I was still under the weather and not hungry)
Kids had peanut butter sandwich, apples, and cucumbers
Kids had leftover hamburgers
Bread and butter (butter from Mendon Creamery, MA; whole wheat flour from Wood Prairie Farm, ME)
Kale chips (kale from Drumlin Farm, MA)
Peaches (Bart’s Farm, MA)
Oatmeal cranberry cookies (Goodies, MA via Wayland Farmer's Market)
Notes: I find it hard to get motivated to cook when: a) I’m not hungry; and b) I can’t taste anything. Still, I loved the kale chips (thanks, Erin). Just cut kale into chip-sized pieces and bake with a bit of olive oil and salt for 12-15 minutes. Crispy saltiness is always appreciated, but even more so during the Eat Local Challenge. Green vegetables, even in chip form, are a tough sell with kids. However, the Preschooler’s gag reflex didn’t kick in, so there’s hope in the not-too-distant future.