At the top is a layered, tian-style ratatouille. It is alternating layers of eggplant, yellow 8-ball squash, tomatoes, goat cheese, and basil. Topped with homemade breadcrumbs- from either bread I made, or farmers market bread. Plenty of salt and pepper, a little olive oil. If I weren't making this strictly local, it would also have a layer of couscous on the bottom to soak up ALL of the juices- my boys don't like it stewy.
At right is a small salad of julienned kohlrabi and pickling cucumbers in my homemade wine vinegar, a dash of olive oil, slivered basil, and kosher salt. I bought the kohlrabi weeks ago-amazingly it kept just fine for weeks- a great storage vegetable. I'd never tried it before, and it was great! I'll definitely do this again.
Next up: a swiss chard tart as featured on the My Land blog. Revised, of course, to fall into the local criteria.