This is it, our last One Local Summer Challenge meal. It’s become such a part of our lives, spreading so that pretty much every meal we cook this summer is 75% or more local. Hard to imagine that we won’t “have” to report on it every week any more. It’s been a wonderful trip, an exploration of our local food shed that I don’t think we would have made so thoroughly so soon without the one local summer challenge.

So here it is, our last OLS meal. I intended to go out with a bang, but that just didn’t happen. I’ve got to go out of town for work this summer and spent most of yesterday canning. This was the best we could do last night in the midst of all the dipping and peeling and cutting and boiling. Our meal was a simple halibut filet on the grill with steamed green beans and toasted bread.

• Halibut (Washington coast, 88 miles)
• Gypsy Rows green beans (Silvana, 20 miles)
• Snohomish Bakery whole wheat bread (Snohomish, 10 miles)
• Golden Glen Creamery butter (Bow, 46 miles)