Boston Eat Local Challenge: Day 11

Shhh…

Breakfast:
Yogurt (Stonyfield Farm, NH)
Chex (exempt)
Apple cider

Lunch:
Baguette (Iggy’s Bread, MA) with butter (Mendon Creamery, MA), sliced radishes (Drumlin Farm, MA), and sea salt (Stonewall Kitchen, ME) (do not underestimate the deliciousness of this combination)
Kids had peanut butter on whole wheat bread
Carrot sticks (Drumlin Farm, MA)
Apples (Autumn Hills Orchard, MA)

Snack:
Blackberries (Russo's, MA)
Gouda cheese (Smith's Farmstead, MA)

My Secret Snack:
Chocolate (Taza Chocolate via Russo’s)

Dinner:
Leftover fish and potatoes
Nectarines (Bart's Farm, MA)

Notes: I don’t know if Iggy’s Bread uses local flour or not.  I don’t care.  I needed a baguette.  Also, I don’t care if cacao beans are grown in Latin America.  Taza grinds them into chocolate 10 miles away.  Therefore, it’s local.  Plus, I needed chocolate. 

I also had dinner with some girlfriends at a restaurant that doesn’t necessarily have the local farmers on speed-dial, but does have hot gay waiters you can flirt with and still feel good about yourself in the morning.  That has to count for something.

Comments

[Jim]

I'm afraid I can't keep quiet about something like this. I'll have to help you destroy the evidence. Send me the chocolate at once, where it will be disposed of quickly and quietly.

[Tammy]

Jim: You're a true friend.

[Dad]

If some of that chocolate doesn't find its way to Dad, there will be hades to pay!

[Tammy]

Dad: Too late.

[Sarah]

It is imported, but I went on a factory tour of Taza, and the two Taza guys work really hard to make sure they're supporting farmers and sustainable practices, like shade-growing cacao, so I think you've made a good choice. Plus, isn't it excellent chocolate? :)