My mother had very kindly done some shopping at her local farmers market, so for dinner I had an egg salad sandwich made with local eggs and locally made artisan bread (however, I did use Hellman's mayonnaise), and some locally grown butternut squash roasted in the oven and seasoned with salt, pepper, thyme, and local honey.
In other news, I read today that the Eating Alabama project is going to continue for an entire year. Wow, am I impressed. Eating fresh seasonal food can clearly be inspirational. Kudos to Andy, Rashmi, Joe, and Sara.
At dinner tonight we were talking local food, and Mom told me how her dad (who lived through the Great Depression) would gather poke greens from ditches and fence rows. She said she never ate it herself (she was a child at the time) but her parents did. She remembered it being prepared much like other traditional Southern greens, with meat such as bacon used as a seasoning. You can read more about it on Wikipedia, and here, among other places.
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