Local Farm Trio

I love cooking with fresh seasonal veggies especially, when I'm the one who picked it out of the field.  Everything on the plate came from Greenbluff, a farming community in Spokane, WA.
On the plate:

Roasted Spaghetti Squash
Panko Crusted Fried Green Heirloom Tomato
Swiss Chard Sauteed with Roasted Garlic and Balsamic
Grilled Polenta
Cilantro Pesto

By the time I realized I didn't have the cilantro pesto in the picture, it was too late.
The textures and fresh flavors are amazing.
Whenever my son Tanner and I pick our own produce, he always wants to help cook it.  I think its important to get your kids involved in the kitchen, and also to educate them on where our food comes from.  I think it also gets kids to be more willing to eat their veggies.  I know I'm doing something right when Tanner says, "Mom, can I have another tomato and some of the AWESOME squash!"  Hes 8.

Coming up soon:
Whole Wheat Oatmeal Zucchini Bread
Butternut Squash Gnocchi