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Saving Time, Naturally

We all know August in the Pacific Northwest can feel downright manic. Whether we’re squeezing the last few trips out of summer or running around getting the kids ready to go back to school, the joys of summer can take their toll on our health and diets.

Coincidentally, August and late summer are one of the prime times for fresh food from local farmers. From blueberries to zucchini, plums, melons, blackberries, and peaches, the bounty is real.

I find myself often faced with the agonizing decision: Do I spend my Saturday hiking in the Cascades or picking up flats of fresh tomatoes for an afternoon of salsa making? It’s a constant balance of trying to do all of the things and eat all of the things in the height of the season.

This is why I love meal planning. It allows me to:

1. Save time so I can go enjoy the beauty around me, 2. Save money, and 3. Still enjoy so much of the good food from local farms. Pairing what’s in season to create simple, easy to-make meals is my favorite thing.

Here’s one:

If there’s one thing I love most from the summer bounty, it’s the fresh tomatoes. Sungolds and other cherry tomatoes, heirloom tomatoes, beefsteak, roma, I’m a happy lady. And the flavor!

I also love tomatoes because they are a quick and easy thing to throw into a meal, can be used for snacks, salads, sauces…the list goes on. A go-to in my weekly meal plan are vegetable frittatas—a versatile way to use local veggies and prepped in less than five minutes.

Margharita Frittata

My favorite frittata, all with products you can find at the Bellingham Farmers Market:

  • 1 pint cherry tomatoes, or ½ lb.
    tomatoes, sliced in half or chopped
  • ½ cup fresh basil, chopped
  • ½–¾ cup sliced Ferndale Farmstead
    mozzarella cheese
  • 8–9 Foothills Farm or Twin Cedars
    Farm eggs
  • ½ tsp. sea salt
  • ¼ tsp. fresh ground pepper
  • 1 tsp. olive oil or butter
  1. Preheat the oven to 375
    degrees and grease a 9″ pie
    pan with olive oil or butter.
  2. In a medium bowl, whisk
    together the eggs, salt
    and pepper.
  3. Pour eggs into pie pan. Add
    veggies and mozzarella and
    stir to combine.
  4. Bake for 30–40 minutes, or until
    a toothpick comes out clean.
"August and late summer are one of the prime times for fresh food from local farmers."