Yesterday's bento. Black-eyed peas aren't my usual New Year's Day food tradition (creamed salmon with peas is), but I use them in this salad, so why not? New Year's eve I had quesadillas, so I saved some for this bento. I've been waiting for avocados to come down in price (got them for 99 cents at Macs). My quesadilla has guacamole, tomtoes if I have them but I didn't, monterey jack cheese, and sour cream. The recipe for the salad, which I call Sweet Scent of Summer Salad, is on my other blog, Vermont Food and Garden. I had thought I'd get Green Mountain Gringo Salsa, to add another local food, but it's now made in North Carolina (!)
This bento: Summer Salad (black-eyed peas, corn, cucumber, green pepper, red bell pepper, red jalapeno, onion, celery, lime juice, canola oil, salt and BP) flour tortilla, guacamole (avocado, salsa, onion, lime juice), monterey jack cheese and sour cream. melon
Local foods: Cabot's monterey jack cheese and sour cream. A wrinkled jalapeno from my garden, now turned red.