Breakfast:
Yogurt (Stonyfield Farm, NH)
Cheerios (exempt) with milk (Crescent Ridge Dairy, MA)
Rye toast with honey (Golden Meadow, MA)
Apple cider
Snack:
Dried cranberries (New England Cranberry, MA)
Lunch:
Egg salad on whole wheat bread with arugula and Brandywine tomatoes (eggs from Chip-In Farm, MA; arugula from Dick’s Market Garden, MA; tomatoes from my yard)
Apples (Autumn Hills Orchard, MA)
Dinner:
Pan-fried cod (Massachusetts-caught from Steamers, MA)
Oven-fried Yukon gold potatoes (Drumlin Farm, MA)
Leftover coleslaw (vegetables from Drumlin Farm, MA)
Nectarines (Bart’s Farm, MA)
The Toddler requested the crappy cookies from yesterday
Notes: Lordy, lordy, lordy. Cooking three times as much as usual generates three times as many dishes. Did you know that? Husband knows.
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