I just pulled my lasagna out of the oven.

Spinach/Ricotta Lasagna
- Spinach from our CSA (http://www.riverlandfarm.com)
- Tomato sauce made from locally grown organic tomatoes obtained at the farmer’s market this morning (http://www.amherstfarmersmarket.com/)
- Homemade, hand rolled and hand cut pasta made from white whole wheat flour, semolina flour, butter, and water.
- Garlic from our CSA

Garlic bread
- Homemade buttermilk spelt/wheat bread
- Garlic from our CSA
- Cabot extra sharp cheddar cheese (local to MA, as they’re from VT)

I’m feeling the locavore love.

Tomorrow – we plan to go to the Garlic and Arts festival! It’s spectacular. I’m looking forward to the wood fired brick oven. http://www.garlicandarts.org/

I also plan to test out a sweet potato pie recipe, along with a locally raised (soon to be roasted) chicken, “wild” rice, and roasted carrots and beets from our CSA. Life is food. Food is good.