Friday, May 22, was the 3rd day.
For breakfast, I had scrambled eggs and toast. The eggs were from Triple S Farms (Stewardson, IL, 77 miles SE of Springfield), and the honey on the toast was from from Sasse's Apiary (Chestnut, IL, 88 miles NW of Springfield). The bread, butter, and the milk were all non-local.
For lunch, I reheated some of the soup that Dawn had made the night before. This was mostly made from non-local ingredients: potatoes and vegetable broth, but with local collards and local red spring onions from Veenstra & Heck's CSA (Rochester, IL, 7 miles SE of Springfield), as well as cheese from Wisconsin (not local, but at least regional!). And for dessert, local strawberries!
For dinner, we ceremoniously ate the last frozen pizza. Well, okay, there really wasn't much ceremony involved. (om nom nom nom!) Dawn had a bad day, so it seemed like a good excuse.
Food Fantasies makes "Roll Your Own" pizza dough, which is just a refrigerated pizza dough that you roll out, then add your choice of tomato sauce, cheese, and toppings before cooking. I'm sure the flour isn't local, but it might be a "close enough" way to have pizza if we can't locate local flour.
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