OLS - Week 4

For anyone with concerns about most of the OLS crew being female -- here is the truth. Aaron is the driving force behind most of our OLS and non-OLS meals. He spends way more time than me barefoot and in the kitchen. Not only does he do the majority of the cooking, but he also bakes most of the bread we eat. This week's OLS dinner was a great example of his culinary prowess: freshly baked hibernian brown bread, a spinach-mushroom frittata, and a zucchini saute. Let's hear it for the guys!



Ingredients:

Zucchini Saute
- Zucchini, tomatoes, onions, garlic
- Canola oil
- Non-local: salt, pepper

Spinach-Mushroom Frittata
- Eggs, mushrooms, spinach, cheese
- Canola oil
- Non-local: salt, pepper

Whole Wheat Hibernian Brown Bread
- Whole wheat flour, white flour, oats
- Egg, butter
- Semi-local: yogurt (from somewhere in southern England)
- Non-local: salt, baking soda

We also had some new finds at the farmers market this weekend. Red gooseberries (they taste and look like grapes), and apple-rhubarb juice. I am so spoiled by this farmers market... it is certainly making me have second thoughts about moving back to the States.