Last night I made a soup that I was immensely proud of while cooking. It included:

Homemade chicken stock that I made using the leftovers of an organic free range bird that we roasted;
Ranchogordo flageolet beans which I made on the weekend and have been loving this week;
zucchini that came in the box last week from Capay which I caramelized for maximum flavor;
rosemary from my garden

I think you see where I'm going with this. Could the ingredients be anymore fresh or local, should I not feel like an extreme goddess of the hearth?

It tasted like you took your Thanksgiving stuffing with a ton of gravy on top and whizzed it up in the food processor and ate it as a soup. And not in a good way. It was edible, but pretty gross. And for the warmest day of the year so far it was not exactly refreshing.