This is my interpretation of “eating local“:
The multi-grain bread was made by me and cooked on the grill. The sourdough culture I use is nearly 2 years old and came to me from a friend.
I grew the lettuce.
I made the goat cheese from milk from local goats. I could find out the names of the goats if I wanted. I buy the milk from our organic farmers market who bring it in fresh. Low-temp pasteurized, yeah buddy!
The tomato is from a farm just down the road whose family has been growing vegetables and operating a working farm on the land since 1775. These tomatoes are the first to ripen with any flavor, just perfect for the goat cheese!
So there you have it. Local food for lunch.
- A Basic Fresh Goat Cheese: Chevre (spoonfeast.com)
- Sandwich with Grilled Asparagus & Goats Cheese (lucystirling.wordpress.com)
- Get the Skinny: Simple Swaps for Eat Local Challenge (wgno.com)
- Red Pepper, Tomato, Goat’s Cheese and Basil Tart (thepinkrosebakery.com)