This week's designated meal was a main course of BLT's (well, okay, they were actually "BL's" because I don't like tomato on sandwiches) with corn on the cob and zucchini capaccio, based on Eric Ripert's excellent blog recipe at at Avec Eric. The bacon was from Blues Creek, zucchini from Paige's Produce, and corn from... well, I forget the farm's name but it was grown in Circleville Ohio (~40 miles.) Non-local ingredients were olive oil, salt, pepper, and Parmigiano cheese (I had some local Gouda but the dish really called for the imported Parmigiano Reggiano, so I used it.)
I made the mistake of turning the oven on for the zucchini, since my toaster oven only holds so much. Bad choice! I am not touching the oven again until fall is in the air.