It's March 10, 2020 and I'm having a potluck dinner with neighbors at my home. Everyone is bringing a dish they made from produce they raised in our local community garden. I've made my favorite dish - roasted winter squash with a tomato-chipotle chocolate mole. Everything but the chocolate was grown right next door - or in my own garden out back. And the chocolate came from a local coop that sources it from fair trade farms in South America that provide a sustainable living wage for the farmers.
The table is full. There's are two fresh green salads with so many types of greens between them that I've lost count. To go with them there's a honey-mustard vinaigrette made with mixed-fruit vinegar (from leftover bits and pieces from our mass fruit canning marathon) and honey from our own community hives. There are fresh sliced tomatoes, a potato salad and a huge plate of roasted veggies...all picked fresh this week. There's a big platter of deviled eggs courtesy of our free range bug patrol. And for dessert there's a cobbler and three different pies made from some of that fruit we canned last fall.
To wash it all down, someone has even brought a few bottles of peach wine and hard apple cider they made from the fall harvest, and there's a big jug of honey and blackberry mead from a new recipe waiting to be sampled as well.
All in all, it's more that we'll be able to eat tonight. But that's okay - when you grow it and cook it yourself, the leftovers always taste fantastic.
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