This lunch is nice and pretty, and marks the first time that one of our lunches includes TWO components that were locally-grown! The weekend before I made this lunch, Chip and I paid a visit to the Clintonville Farmers' Market. It's only about a mile from our house, and we had a beautiful walk there and back. This market isn't huge, but it definitely had a variety of local and organic items. Some of my faves from last season included green beans, sweet potato pie (from an adorable grandmotherly woman who makes all her pies at home by hand), tons of apples (especially Winesap, Gala, and Jonagold), broccoli, habanero jack cheese (SO much heat but SO good), and raspberry jam.
Farmers' market green beans (prepared "Outback-style*": steamed, then tossed in margarine, brown sugar, and Season-All), homemade brownie, peanut M&Ms, farmers' market Gala apple, and homemade Haitian-style brown rice and beans.
*Yes, I worked at Outback Steakhouse for 4 years while in college. Yes, that is why I'm a vegetarian.