My thoughts from my kitchen this week are about vegetables. I have been dreaming about fresh vegetables. Given that I have been putting off going to the grocery store we have been eating frozen vegetables and canned fruit. We, Hubby and I, tend to over-buy groceries wherever we go. We spend too much on groceries and then find ourselves wanting to go out to eat but cannot justify it. If we spend less on groceries we should be able to go out when we have an urge to do so. We have also been doing this to avoid the contaminated produce amid the Cyclospora outbreak.

We have been housebound by the hazardous air quality in our region. We are “older” so we figure we are in the category of “sensitive individuals” even though we do not (knock on wood) have lung/breathing issues. So one afternoon I feel restless and decide to do the grocery shopping. We diligently make a list and head off to the Walmart. I do not particularly like shopping at the Walmart but the prices are more compelling than shopping at the mainline grocers. Plus we can buy 5 dozen eggs for about $10. It is a weekend afternoon and everyone and their dog is here. The parking lot is filled. We take our list and start walking to the entrance. A woman and her child are heading back to her car. Hubby comments that it looks jamming inside. She reports that the checkout lines are backed up into the aisles. She is glad to be out of there.

Hubby and I think about this. Being retired we have the luxury of not having to run our errands on weekends. He suggests we go get ice cream instead. Good idea. We head back to our car. On the way to the ice cream place I head up the road past a farm market that I know about and have shopped at before. It was on the highway exit on my way home from work so it has been a few years. But it is open. Yay! Local produce is higher priced than at the grocery stores. It’s sort of “boutique-y” around here. But it is most likely not contaminated. The greenhouse that abuts the store entrance is full of planters which have just been watered and we dodge the water dripping from the ceiling. There are herb planters here. Inside we find produce.

Two for one! Basil, chives, parsley, and thyme.

And now the recipe: Summer Squash

Cut squash in half lengthwise. Scrape out seeds. Fill cavity with bits of butter, garlic, onion, and a little parsley. Wrap in foil. Cook on the grill for about 10-15 minutes. Unwrap and enjoy!

Look at all the lovely produce, summer squash, broccoli, and lettuce!