…well today was the first day of our grand experiment and we were caught a little off guard. We did not make our trip to any of the farmer’s markets on Saturday, so we were left a little short-handed. Luckily, there is a very small farmer’s market outside of the Whole Foods in Cranston on Tuesday. This market is pretty much just one vendor, Cedar Edge Farm from Johnston, and if we had a dog we could have bought from the vendor who makes canine treats as well. Whole Foods actually sells some of Cedar Edge’s produce inside as well, but we’re going to try to get as much as we can directly from the source. There’s really not too much going on right now…we already have a boatload of strawberries, so I picked up some pattypan squash, zucchini, lettuce and green beans from them. Our own lettuce that we planted seems to be past it’s prime and there definitely won’t be enough to make many more substantial meals with what we have. So what did we eat on our first day?

Breakfast:

Josh-
Smoothie consisting of the strawberries Ingrid picked from Schartner Farms in Exeter, RI, yogurt that we had leftover in the fridge and milk from Rhody Fresh.
Ingrid-
Some of that leftover yogurt and strawberries.

Lunch:
Josh-
Bread leftover from last night with peanut butter and jam we already had, hard boiled eggs (from a farmer RI bought at the Goddard State Park Farmer’s Market) and a glass of Rhody Fresh Milk
Ingrid-
Had leftover pasta that was in her fridge at work (we won’t tell you how old it was!)…she even passed up the pizza that was available at work!
Dinner-
…since I was already at the market outside Whole Foods, I decided to go in and check out what they had available that met our 100 mile radius…while this goes against getting food directly from the source, they did have a fair amount of items that would meet our criteria…I was able to pick up some tomatoes from Hopkinton, MA and some goat cheese from Westfield Farm in Hubbardston, MA. On my way back home I stopped at Captain’s Catch Seafood to pick up some RI littleneck clams…

…we ended up making sliced tomatoes with the goat cheese along with basil and chives from our garden.

…and clams steamed in shallots that we got at the Providence Farmer’s Market, tomato, garlic and white wine (which was already opened in the fridge).

…not too bad to start out!