Last week went undocumented due to various stresses and parents being in town. Sure, we binged on local foods — there’s no stopping us in that regard — but we drank so much wine, we barely managed to clean up after ourselves, not to mention capture each glorious meal in a breathtaking, sun-drenched photograph. So, this week, we’re keeping it simple with an omelette breakfast.

• Eggs and tomatoes from Williamstown Farmers’ Market; she sells everything on a small blanket spread out behind her hatchback and gives us free jalepeños [Williamstown, MA - 5 mi]
• Parsley from Digger’s Bend Farm, also at Williamstown Farmers’ Market
• Cantelope melon from somewhere in the Hudson Valley, purchased at farm stand in Williamstown; last week’s cantelope was knock-your-socks-off good, this week’s is still pretty good [Hudson River Valley - +/-60 mi]

The cheese is fresh asiago, not local (i.e., from Italy), but I cut it myself during my cheesecutting shift at the co-op. (No better job, let me tell you.)

For dinner that night we had all-local grilled vegetable sandwiches cooked up from our farmers’ market bounty, which included red peppers, yellow squash, sweet white onions, green leaf lettuce, and herbed chèvre from Goat Rising on just-baked whole wheat bread (Bittman’s no-knead recipe is the original source). Dan is the breadmaker in the house, and though occasionally I dabble in muffins and quickbreads, I don’t really possess the patience required to create bread from scratch. (And don’t get me started on pie crusts, galettes, tarts, or biscuits.)

Happy eating, locavores! It’s been great!