That said, even in the less productive seasons we get tons of delicious stuff. This year is no different. I'm not always so good at using everything we get, but I've really been trying this time. I've gotten much better, I must say. Our meat CSA has a monthly pickup, and I am always careful to make menus that incorporate whatever meat we have with the veggies.
Last week while eating dinner, I realized that with the exception of the butter, celery, and seasonings, the entire meal came either from our farm memberships or a local farm stand. We had Shepherd's Pie with ground lamb, corn on the cob, fresh picked green beans, and a fruit plate with cantaloupe, nectarines, apples, and fresh picked raspberries. It was very satisfying.