Five Seven of us participated in this week’s challenge (I’ll update the blog if anymore entries roll in today). Looks like maybe one other person is joining in my breakfast-lunch-dinner-dessert-cocktail challenge…sara? yesnomaybeso? the food is looking good folks! read on…
MIDWEST
(Just Added!)
Rebecca - Illinois
Gazpacho! - So I didn't get to a full meal this week, and a couple of ingredients in this are not local, (olive oil, wine, S&P) but here goes:
Tomatoes/Green Pepper/Onion ~ Angelic Organics/Caledonia, IL (Thanks Sarah P!)
Garlic ~ Henry's Farm/Congerville, IL (Central IL/Mackinaw River Valley)
Simple but sooo good. More next week.
Sara, Ari, Charlie and Lucy – Illinois
this a veggie and goat cheese sandwich and it was goooooood. Bread from Bennison's Bakery in Evanston; tomatoes from Growing Power; cucumbers from Green Acres Farm in North Judson, IN; goat cheese from Prairie Fruits Farm in Champaign, IL and basil from Nichols Farm in Marengo, IL. That yummy side of melon was from Genesis too.
Everything except the basil and the melon came from Green Grocer in Chicago. Cassie and the gang make this local thing almost too easy.
Lara - Illinois
Here is what I came up with for week two. I made scrambled eggs with some sautéed veggies on the side. I used some baby summer squash that I still had from Wienke's Market in Door Co. The eggs were Phil's and I also grated some cheese with dill from Renard's in Door Co. as well. The only non-local ingredients were the grapeseed oil I used for cooking and Celtic sea salt I added to the eggs.
Erin (your hostess) - Illinois
There is a magical place in Three Oaks, Michigan that has single-handedly changed my palate when it comes to certain foods. If you ask me under normal circumstances if I’d like for you to make me a ham sandwich with mustard, pickles and a tomato I would give you a dirty look and maybe I’d even fake gag. But if the goods from that sandwich came from a place called Driers Meat Market I would try it. and I would like it. and then I would eat it again and again and again.
- Bread – Three Tarts Bakery, Northfield, IL
- Mustard, ham and pickle – Driers meat Market, Three Oaks,MI
- Tomato and lettuce – Twin Garden Farms, Harvard, IL
Also, why are sandwiches so good?
WEST COAST
(Just Added!)
Kathy Pelham - Washington
Here’s our local dinner for this week. We got tied up last night with complications in cleaning out the chicken coop (we are such exciting people…) and I had to take pictures inside so the lighting looks yucky….and then I forgot to send this over.
We had Dungeness crab from North Puget Sound
- Butter from Rose Valley in McMinnville, OR
- Corn from Yakima—I forget the name of the farm
- Cucumbers, tomatoes from Jubilee Farm, Carnation, WA
- Basil and garlic from my garden
- Bread from Essential Baking company in Seattle. They use Fairhaven Flour from Bellingham.
Beth – Northern California
I had every intention of cooking a local meal for dinner! The eggplant in my garden is ready to go. However, I helped a friend can 50 lbs of (local) tomatoes today and I'm exhausted. So my entry is homemade salsa, crushed tomatoes, spicy tomato juice, and strawberry rhubarb jam. I'm not actually eating any of it today, but I'm too tired to cook anything else. I will have a nice meal in January with local tomatoes.
The tomatoes were picked by my friend and her family. (She has 70 lbs to do tomorrow.) The strawberries and rhubarb are from 25 miles away.
Georgene Smith – Southern California
Greetings from Los Angeles! This week's meal is as local as I can get. Spaghetti squash with heirloom tomatoes, fresh basil and garlic, all of which is from my garden. The garlic was sautéed with olive oil from Clovis, 222 miles away.
Can't vouch for the salt and pepper. Their could be some serious miles there.
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