I really love this challenge so far. I know, I know, this is probably what Sharon Salzberg describes as "bright faith": falling in love with something in the very beginning. But I love learning about where my food comes from and thinking all of my food choices through a little more fully. Do we eat 100% locally? Hell no! Not yet anyway. But every time I make food now, I'm thinking about the origin of eat ingredient, which, in a way, makes me appreciate each one so much more.
Day 3 Eats
Breakfast:
Berry Smoothie Pancakes with local eggs, raspberries, blueberries and butter (non-local flours, baking soda, salt, yogurt and banana).
These pancakes were delicious! Super fluffy and subtle. We had them with honey but maple syrup would be good, too. Silas pretty much stuck strictly to berries and a few pieces of tomato.
Lunch:
Scrambled local eggs (non-local s&p) - OMG Silas was in love with these today!
Rotini pasta with partially cooked slow-cooker tomato sauce with local heirloom tomatoes, onions, green peppers and garlic (non-local pasta, EVOO, sugar, salt and spices and parmesan)
The pasta sauce is cooking up nicely. I think the tomato paste is really going to thicken it up a bit, which is good, because right now it's pretty watery. But tasty!
Dinner
We had a friend over for dinner (Magnifico!) so we made homemade pizza, yum! I made whole wheat pizza crust (with the help of my trusty bread machine), and marinated sliced local tomato wedges in olive oil, garlic (CSA), 3 kinds of chopped basil (backyard) and s&p. Then we spooned this over the partially cooked crust and topped it with TJ's Quattro Formaggio cheese blend (the BEST cheese blend in the world for pizza, I swear!).
We also had fresh watermelon slices from our CSA, and some local bread for an appetizer, dipped in the remaining tomato marinade. YUM!
Oh, and locally made Peppermint Ice Cream for dessert. OMG.
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