every day zero-waste :: on our plates

Eating straight from the farm has been very tasty + quite economical. The local, organic vegetables in combination with a few staples from the grocery store are all that's needed to get dinner on the table. Above is a combination of rice, carrots, broccoli, chickpeas, onion, basil, tamari + pepper flakes.

This meal involved roasted beets, onions, chickpeas, kale chips (just throw the oil-rubbed + salted kale on top of the roasting beets + onions during the last 15 minutes of roasting at 425F), rice, feta cheese, lemon, salt + pepper flakes.

The beets are plentiful, so this meal involved stirring some blended, roasted beets into polenta + topping it with black beans, onion, cilantro, avocado, salt, pepper flakes + lime.

Cantaloupe, tomatoes + basil from the farm + mozerella (from the olive bar/put into my container) + bread (put into my cloth bag) from the store = simple, delicious supper.  :)

Bon appétit!

Love,
​Jane