By Lenn Thompson, Editor and Founder
This is a quick (phone camera) picture of the dinner Nena cooked tonight. On the bottom is local, organic Swiss chard from our CSA share this week. Topping that chard is a pork chop that was crusted with rosemary, oregano and chives from our own garden, with some balsamic vinegar onions on top.
What you can't see is the CSA-sourced baby summer squash sauteed with garlic scapes and a little butter.
So what does this all have to do with me mentioning being a vegetarian? Well, as I was devouring (you know, like the name of my blog) this terrific meal, I said to Nena "You know, this time of year, with the fresh, local produce like this, I don't even need the meat, no mater how good it is."
And you know what? It's true. I'm a well-documented omnivore-bordering-on-carnivore. But wow, maybe my vegan friends and vegetarian wine-blogging friends aren't so insane. I could be a summer-time vegetarian I think.
I'm not saying it's going to happen, but it could. If bacon was vegetarian.