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.