This is challenging

I wouldn't call this week the most successful week, in terms of the local food movement. We ended up eating out more than usual because my grocery purchases were so much less than normal. Sure, we could have eaten salads every night this week, but we didn't.

Not only that, so far, the most challenging meal is lunch. Jay and I usually take our lunches to work, his with sandwiches and fruit, mine is usually some type of frozen meal and fruit. We did have some fruit leftover from the previous week's shopping, as well as the bananas and mandarins I bought. It was still much less in both quantity and variety than usual, and there's just no such thing as a "local" frozen meal. I'm really stumped on how we can incorporate local food into our regular lunches. I'm sure there's a way, but I'm not sure to thinking out of the box yet.

Last night we had an almost completely local dinner though. We had a potato frittata and mixed green salad. The frittata was easy and really tasty.

I think, short term, my goal will be to just have the healthiest foods I can. This will include as much local food as possible, but in the absence of those options, I'll supplement with whole, healthy organic options as well. I'd rather eat an organic pear than none at all.

Swiss Chard and Green Garlic Creamy Pasta

I found a great use for Swiss Chard tonight. It comes together quickly, and is quite filling. So pretty and it tasted great!

• 1 lb rainbow swiss chard, leaves and stems separated
• 1 tbs olive oil
• 2 whole green garlic plants
• 3 oz cream cheese
• 3/4 cup 2% milk
• 1 cup Parmesan cheese, freshly grated
• 10 ounces whole wheat pasta, cooked according to directions.

1. Roughly chop chard and green garlic plants, setting chard leaves aside.
2. Heat oil in saucepan, then saute chard stems and garlic until tender, about 5 minutes.
3. Meanwhile, slowly heat milk and cream cheese in small pot, stirring to combine. Do not overheat!
4. Once stems and garlic are tender, add leaves. Stir to combine, and heat until slightly wilted.
5. Add milk mixture to pasta, stir well.
   
6. Add chard and garlic, plus half the Parmesan cheese.
7. Top with remaining Parmesan.