Boston Eat Local Challenge: Day 2

Breakfast:
Yogurt (Stonyfield Farm, NH)
Homemade whole wheat toast with local butter (Mendon Creamery, MA) and blackberry/blueberry jam (Bonnie’s, MA)
Apple cider (Russell’s Orchards, MA)

Snack:
Apples (Autumn Hills Orchard, MA)

Lunch:
Tomato, mozzarella, and basil salad with red wine vinaigrette (tomatoes from my garden; cheese from Gigi's Mozzarella House, MA; vinegar from Chicama Vineyards, MA), and cantaloupe (Bart's Farm, MA)
Kids had PB sandwich on whole wheat bread, havarti cheese (Smith’s Farmstead, MA), cucumbers, and cantaloupe

Snack:
Peaches (Dick's Market Garden, MA)

Dinner:
Family reunion cookout.  I brought local coleslaw with homemade mayo.