So we hit the local farmer's market yesterday. It's still a little thin, being the beginning of the season still. Only a few stands- got some garlic scapes, lettuce, chives, and free range eggs. Some organic, all locally produced. Hard choices between organic and local (I'd like to get both whenever possible, but will take local over organic if it's a) a farm that uses IPM but doesn't have organic cert, or b) its not a heavy pesticide product. Still, a hard balance to strike.

This was my first time cooking with garlic scapes, but they are awesome. I love garlic, and they have a garlic flavor, but it's much more subtle. I mixed it with some walnuts and olive oil to make some pesto, then mixed it with ground beed and whole wheat pasta. Threw in some local greenhouse cherry tomatoes, and it was pretty yummy! Although the 85% local eating thing we want to do is still in it's infancy, and most of the other stuff was not local, I still like the challenge of starting with an ingredient and making a recipe, than starting with a recipe and collecting ingredients. I may hit up a larger local market tomorrow and see what they have...