Today I went back to the Co-op for grocery shopping. I tried their meat counter today instead of making a second stop at Clancy’s. I also tried some of their bulk products like rice and sugar. They aren’t local so I didn’t post them but it was fun looking through all the options. As you can see there was some more lettuce available:) There wasn’t a huge haul of local products this week but I got a full pound of real local butter! We still have a lot of frozen veggies we haven’t used up yet. Next week should be bigger.
We just finished up dinner for the night too. We had chicken with wild rice and butternut squash. The chicken and rice were local but the butternut squash was from Mexico. I though for sure something like squash would be available from Minnesota. I’m thinking we should put it on our list of veggies to grow in the garden this year.
The butternut squash is pretty easy to make, it just takes some time. I cut it lengthwise down the middle and scooped out the seeds. Drizzle the cut sides with olive oil and then salt and pepper. Put them on a rimmed baking sheet and pierce the skin a few times with a fork. Bake at 425 for about 30 minutes. You should be able to stick a fork through the skin without resistance. Then I scoop out the squash and sprinkle with brown sugar. Perfect for a cozy meal at home:)