I had to do a double-take. Lemons? At the farmer's market where everything is local; either grown or processed? Yes.
Meyer lemons can take cooler temperatures. My mother has had one for years. She usually gets a few every year. They are worth growing just for the fragrance of the blossoms.
Dinner tonight: kale raab with a squeeze of lemon, bacon, bread and radish. 100% from the farmer's market.
Other meals/food for the week:
- Potato soup with broccoli, made with the last of the cream so I could rinse the bottle.
- Beans
- Avocados, from California. They will never be local here so good enough. Hooray!
- Radishes
- Spinach
- Olive tapenade made with re-hydrated red peppers, olives and walnuts.