In celebration of Eat Local Month, I've decided to chronicle my week of Eating Local using the ACME boxes that my family purchases. Check back during the week to get some ideas and tips on how to use our different boxes to feed your family for a week.

We always encourage new members to take two or three weeks and order a few different combinations of boxes to see what works best for their family and their lifestyle. For my family, a combination of the Chef Prepared Box, Small Locavore [either Surf or Turf] and the Beyond Box seems to be the perfect fit. With the addition of some simple pantry items and a couple things from the store we are set for the week. Here's how it plays out::


DINNER I brought the three boxes [Chef Prepared, Turf and Beyond] home. That night we ate the first prepared meal, Zucchini Corn + Shrimp Cakes with Poblano Leek Cheese Sauce and Cumin Roasted Carrots + Broccoli.


BREAKFAST No school today and we took the extra time to make the Bitter Baker Biscuits that came with our Chef Prepared Box. We ate them toasty warm, spread with Honey Butter [also from Chef Prepared Box] and Spiced Plum Jam [from the Beyond Box] and a side of sliced Nectarines [also from the Beyond Box

LUNCH For lunch we played catch up and made a meal from last week's Locavore Box - BLT's! The Little Locavore enjoyed a BLT "slider" on one of the Potato Rolls from the Beyond Box while I had a standard BLT and the Locavore Baby had leftover Zucchini Corn + Shrimp Cakes. 

 SNACK In the afternoon we shared a simple snack of Bellewood Acres Peanut Butter on Breadfarm Graham Crackers with Sliced Honeycrisp Apples

DINNER Out to a friends house!


BREAKFAST We had a quick, protein packed breakfast before the Little Locavore's first soccer game. egg and cheese biscuit sandwiches with sliced apples [eggs, jack cheese and apples from the Beyond Box and leftover biscuits from Friday morning's breakfast]

LUNCH As soon as I tasted the Poblano Leek Cheese Sauce that was served with the Shrimp Cakes Prepared Meal, I knew it would make an awesome Mac + Cheese. I cooked up a package of Bellingham Pasta Co. Fusilli that we didn't use last week and tossed half with the leftover cheese sauce. The grown-ups ate that [with a Bellingham Beer Week Wheat Ale!] while the kiddos had their pasta mixed with leftover sloppy joe filling from a Locavore Meal earlier in the week and we all had cucumber slices.

DINNER We were invited to a little last minute neighborhood potluck on Saturday night. I cooked up the the Penne Pesto Meal from the Turf Box, added lots of cherry tomatoes from garden and brought it to share. 

Stay tuned for more posts this week!


I choose to eat local first for a number of reasons.  One I want to know that my family is eating clean food and that I am doing my part to support cleaner farms, creeks, rivers + air.  Two, I really dislike processed food (except chips) and if I eat primarily local food, I am avoiding all preservatives, artificial coloring and flavors, and I won't be consuming strange chemicals.  And lastly, I would rather spend my time doing something fun rather than grocery shopping at stores that have a "broad" definition of local + clean.

For my family, the key to eating local and actually saving money is to ensure I purchase enough food to stock my kitchen and keep us out of the store and eating out too much.  I rarely order the same thing every week because I like to mix it up, but take a peak inside my order this week... it's pretty amazing!!

Aug 14th Beyond the Basics Box


The new Beyond the Basics Box is my absolute favorite thing EVER!!! Pure brilliance + fun!  This week it was loaded with the most amazing nectarines, two pints of blueberries, fresh pico de gallo, homemade chips + tortillas from Tadeo's, a new breakfast protein cookie from the Bitter Baker, greek yogurt + cheddar from Samish Bay Cheese, cooked garbanzo beans to make hummus, and english cucumber and rainbow carrots to go with the dip, a dozen pasture raised eggs and a loaf of Breadfarm bread.  YUM YUM YUM!!!

Aug 14th Ultimate Salad Kit


My other new favorite thing is the Ultimate Salad Kit that is thoughtfully created by Chef Josh Silverman. I now add salads to dinner and I use it for quick work lunches. This week's kit include housemade caesar dressing, shredded parmesan, heirloom tomatoes from Cloud Mountain Farm, Breadfarm croutons, diced english cucumbers from Joe's Garden and crisp Romaine.  

Aug 14th Turf Box


This week my family has been invited to a few birthday parties (how fun for Ana) so I decided to go with a small locavore box this week and I ordered Turf. This week the box is full of amazing summer produce and I can't wait to make Crown S Ranch Burgers on Sesame Breadfarm Buns and I will probably serve that with Hopewell's Organic Sweet Corn, then I plan to use those ridiculous tomatoes with Lagana Pasta with a side salad of spicy greens, carrots + cucumbers, I'll use up my eggs making a vegetable fritta with gouda and another side salad, and lastly I'll make a lentil salad for lunches and have celery and peanut butter for snacks.  

I feel very fortunate that my house is full of amazing clean food and I only spent $149. Every penny of that stays in our community which makes me feel happy too.


If you are looking for a fun and scenic excursion, consider hitting the road and heading towards Bow/Edison.

We passed through a few weeks ago on the way home from Anacortes and, after hearing rave reviews from folks around Facebook, decided to stop off for tacos at Mariposa. I am so glad we did!

Mariposa is located where Farm to Market Bakery used to be, right in "downtown" Edison and is run by the same folks who operate Tweets. You can't miss this funky little spot, decked out with colorful umbrellas and a rainbow of ribbons hanging from the steel bar counter.

Inside the tiny building you will find the day's menu written on a giant chalkboard hung on metallic silver walls. It's a small yet impressive selection with a variety of tacos, burritos and tortas filled with not-so-standard combinations. We had the Chile-Cheddar Mashed Potato Taco, Carnitas Torta and kid friendly Fish Taco {with extra mango!} and Watermelon Aguafresca. Everything was fresh, handmade and fantastic. 

If you're looking for quick road trip that ends in a great meal, take the drive to Mariposa.

14003 Gilmore Road
Bow, WA

Friday - Monday, noon to 7pm

Never visited Bow/Edison before? Be sure to check out our friends at Breadfarm for fresh baked bread and treats. 


Shallow Bay | Sucia Island


We just returned from an amazing weekend camping trip on Sucia Island with friends. It was a weekend filled with amazing natural beauty, good friends and great food thanks to my ACME boxes and a little bit of advanced planning. We split meal duties with another family so I was only responsible for half the meals. I brought along a Breakfast, a Dinner and 2 Lunches [I love dividing up cooking like this on group trips - it cuts down on the chaos and lets everyone pack more efficiently and have a few meals where they don't have to cook.]

In anticipation of the trip I ordered a Prepped Box, Turf Box and Beyond Basics Box. Here's how it all played out...

Thursday Night::  Prepped Meal #1 [Brandade Stuffed Peppers with Spanish Chickpea Salad]

I did some prep work Thursday night and Friday morning to make things simpler when we were out on the island.

Friday Morning:: Biscuits + Honey Butter made for a quick breakfast while we were packing up.

Friday Lunch:: We took the Chilled Noodle Salad from the prepped box to have for lunch on the boat ride out [I cooked and chilled the noodles that morning before we left and put them back into the containers]. It was great to have everything all set to go in containers so all I had to do was toss everything with the dressing and let people top with their own garnish.

 Saturday Lunch:: Tabouleh Salad with Tomatoes, Cucumbers and Feta. Before we left I cooked up a pot of bulgur, spread it out on a sheet pan to cool then transferred to a container for transport. I took along the tomatoes, cucumbers and feta from the Greek Salad part of the Prepped Box and the pesto from the Beyond Basics box along with 2 lemons and a jar of olive oil. At lunchtime I mixed everything together, squeezed some fresh lemon juice over top and drizzled with olive oil. It was the perfect healthy, no cook lunch and everyone devoured it. We took the peanut butter cookies from the Beyond Basics Box along on our hike!

Saturday Dinner:: As part of my prep work on Thursday night I made the dipping sauce for the Beef Kabobs and measured out the ingredients that I would need for the meat mixture. Friday morning I made the cucumber salad and loaded it into a ziplock bag. I left the meat frozen and let it defrost in the cooler. Saturday night I just mixed everything together, put it on skewers and grilled. I had also made the Zucchini Bake recipe from the Turf Box on Friday morning and transported that wrapped in a few layers of foil. We reheated it over the fire, cut it into cubes and served as little appetizers during our "happy hour". [somehow I forgot to take a picture of this meal]

Sunday Breakfast:: I made the yeasted waffles from the Bitter Baker mix in my Beyond Box. The dough was mixed together Thursday night, rose overnight and was "waffled" on Friday morning. They cooled quickly and then I broke them apart, stuffed them into bags and transferred them into the freezer until we were ready to go. My original plan was to toast these on sticks over the fire to reheat but we were too impatient [and hungry!] to wait around to get a nice bed of coals in the fire pit so we just lined the grill with foil and heated them that way. Waffles were served with the blueberries and nectarines from the Beyond Box as well as bacon, and butter and syrup of course. 

Now that we are back to reality I still have two Locavore Meals from my Turf Box and one of my Prepped Meals Left. I'll be all ready for new boxes on Thursday!

I was really proud of myself for getting my act together, making lists, being organized, and putting in the time beforehand to get the as much done as possible. It was definitely worth the effort on Thursday night and Friday morning so that I could enjoy my short time in Island Paradise. I also loved knowing that I wasn't missing anything and had everything on hand to cook delicious, yet simple, meals for my friends and family. 

Are you heading out on a camping trip or to a cabin or vacation house? Shop our site to find the perfect combination for your group. 

Sunset on Shallow Bay


Wow, these are ridiculous!!!!  Seriously, this has to be the best way to devour all those lovely zucchini loaded in your produce drawer.  

I cut the Zucchini in "fry" size pieces, nothing too big which would freak my zucchini hating husband out.  Then while they were baking in the oven I made our go-to homemade ranch dressing. 

So here it is, this is all you need to make them at home.

Homemade Ranch

1/4 c yogurt or sour cream {I used the yogurt from my beyond the basics box}
1/4 c mayo
1/4 tsp garlic salt
1/2 tsp dill  
-stir it up, and adjust seasoning to your liking
-chill in frig until ready to serve

Baked Parmesan Zucchini Fries

2 medium zucchini, sliced into skinny sticks
2 large eggs, beaten
3 heaping tbsp flour
1/4 tsp garlic salt
1/4 tsp paprika {I only had smoked paprika and it didn't seem to matter}
1/2 cup panko bread crumbs
1/4 cup grated parmesan cheese

-preheat oven to 425 degrees
-mix flour, garlic salt and paprika in a bowl, set aside
-beat two eggs in shallow bowl, set aside
-combine breadcrumbs + parmesan on a plate
-dip zucchini in flour mixture, then in egg, then roll around in breadcrumb mixture, and place on lightly greased cookie sheet {then repeat a bunch of times}
-bake for 10 min, flip, then bake another 10 min.
-add a little salt + pepper if desired

YUM!!!  Serve while hot with homemade ranch.

The recipe that inspired making this is HERE... I didn't follow it exactly, but close enough for me.  :)