I've been trying out different veggies to re-grow in water. So far leeks and celery have been the most successful endeavors! 

I still haven't gotten my herb garden going but I did attempt to sprout seeds...it just didn't work :( I've done great at composting everything (even my roomates old leftovers) and just going without when foods are only offered in disposable containers (I will either eat at the restaurant instead of to-go or go home to prep food). It's hard to say no to coffee sometimes when I've forgotten my cup - but I so far I haven't caved.

Yesterday I took the food scraps that I've collected over the past month to a local composting facility. It's nice to avoid sending .69 pounds of food waste to the landfill everyday, and instead know that it's being repurposed into a useful product.

Tonight's dinner features lemon pepper fettuccine made locally by the Bellingham Pasta Co, with focaccia on the side from Breadfarm. The turkey and veggies used are all organic :)

This morning I used local and organic tomatillos, garlic, and jalapeños (plus non-local cilantro and onions) to make a batch of salsa verde. I toasted the veggies on the stove first for more flavor. 

Of my five challenges, I find the "only buy in bulk" one to be the most difficult to complete. I've been able to do it one day so far...

I made a delicious batch of potato and leek soup! All of the produce is local and organic. 

I made stuffed Pattypan squash (my first time using it!). The squash is local and organic. I put rice, black beans, mushrooms, and tomatoes in them. Then I topped them with some fresh bacon from the local deli. Pretty tasty!

I receive a weekly box of local produce through a Community-Supported Agriculture program in my area. I had a bunch of veggies that I needed to use up (leeks, carrots, celery, tomatos, mushrooms, etc) so I ended up cooking them down and then blending them into my very own vegetable stock paste! I can now mix 1-1.5 teaspoons of my paste with a cup of water and use it in any recipe that calls for stock. 

I made a vegetarian Shepard's Pie that features local and organic potatoes, carrots, onion, and cabbage. The cheese and butter used came from a local dairy farm. The photo doesn't do it justice- it ended up tasting delicious!