Saturday, February 9, 2013

Local Food Challenge February Week Two

What are we eating here in winter?  A friend asked me to shift focus from the negative - pesticides, gmo's, and such.  Concentrate on the beauty and joy of good food. Good advice.  

As a result, I have been thinking of what I eat and how far it traveled to my kitchen and plate. I keep telling people to eat local food; just what am I eating?  

So, I am taking the local food challenge NOW, not August when it is easy to source local food.  My goal is to demonstrate that we can eat locally all year.  Today I served the following at midday:

Baked chicken from our farm, stuffed with our homemade sauerkraut, 

roasted onions, carrots, and potatoes 
with a pea vine garnish,

with gravy from the chicken and vegetables drippings,

and a sprout salad with cultured vegetables.

What is not from our farm: salt to make the sauerkraut and cultured vegetables, pepper, a tablespoon of organic flour, olive oil and vinegar for the salad dressing.

Pottery and place mats also locally made.

1 comment:

  1. Wow- I'm just catching up on blog posts and I am amazed at your local food challenge. Most people don't eat that well when the food is coming from halfway around the globe. Very inspiring. Perfectly set on my favorite pottery, too. Just beautiful. Thank you. Keep up the great work.