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.