Eating Local

This is my interpretation of “eating local“:

Local Fare

Local Fare

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.

Advertisements

5 thoughts on “Eating Local

  1. Pingback: Goat Cheese and Leek Tart | wildchow

  2. Pingback: Thank you, Google Maps and Google Earth! | study abroad adventure

  3. Pingback: The best states to be a locavore | Tim Batchelder.com

Let me know what you think; Say something!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s