By Lenn Thompson, Editor and Founder

This
is a quick (phone camera) picture of the dinner Nena cooked tonight. On
the bottom is local, organic Swiss chard from our CSA share this week.
Topping that chard is a pork chop that was crusted with rosemary,
oregano and chives from our own garden, with some balsamic vinegar
onions on top.

What you can't see is the CSA-sourced baby summer squash sauteed with garlic scapes and a little butter.

So
what does this all have to do with me mentioning being a vegetarian?
Well, as I was devouring (you know, like the name of my blog) this
terrific meal, I said to Nena "You know, this time of year, with the
fresh, local produce like this, I don't even need the meat, no mater
how good it is."

And you know what? It's true. I'm a well-documented omnivore-bordering-on-carnivore. But wow, maybe my vegan friends and vegetarian wine-blogging friends aren't so insane. I could be a summer-time vegetarian I think.

I'm not saying it's going to happen, but it could. If bacon was vegetarian.