Contributed by Jean Anne Carroll

     I did my shopping a little differently this week. I regularly have guests over the summer months, and usually I will make a meal plan and then go and buy the ingredients…. This week I shopped for what was available and in season locally, and then planned my dishes around what I bought. At the Picton IGA I was able to get fresh vegetables from all over the County. I was also delighted to discover on my way into Goodfellow Meats that there is now a farmstand there on the front porch run by Stephanie. She had great blueberries and yellow beans. So what did my guests have for dinner? Chilled Pea Soup garnished with sharp Cheddar, an Onion Tart, and New Potato Salad. Blueberries were snacked on at both breakfast and lunch, and for brunch were transformed into a sauce to garnish pancakes.  I think I’ll stick to shopping this way! Everything was fresh and delicious!