Boston Eat Local Challenge: Day 6

Breakfast:
Yogurt (Stonyfield Farm, NH)
Cheerios (exempt) with milk (Whittier Farms via Russo’s, MA)
OJ for the kids (ran out of apple cider)

Snack:
Plums (apple for the little one) (Brigham Farm, MA)

Lunch:
Potato and leek soup (vegetables from Drumlin Farm, MA)
Homemade rye bread (rye flour from Wood Prairie Farm, ME)
Blueberries (Brigham Farm, MA)
Crabapple jelly (Warren Farm, MA) sandwiches for the kids

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

Dinner:
Roasted tomatoes, onions, and Great Northern beans (Baer's Best, MA) with rosemary over homemade whole wheat croutons
Salad with radishes and simple white wine vinaigrette (vinegar from Chicama Vineyards, MA)
(Plus, applesauce for the Toddler and leftover corn on the cob for the Preschooler)

Notes: TOO MUCH COOKING TODAY.  Lunch was an hour late.  On the upside, I really liked everything I made.  The kids did not.  The Toddler is slowly being converted to a 100% apple diet.  I really need to come up with some kind of snacky carbohydrate that isn’t bread.  Toast is still bread (I’ve already tried that).  Maybe I can make Nonni’s friselles with whole wheat and fresh herbs.  I need reserves.  Some benevolent figure in the household (that wasn’t me) made the kids non-local popcorn for dessert.  I did not partake, mostly because what I really wanted was a hot fudge sundae.  And for somebody else to make it for me.

Comments

[Karen]

Isn't there a local brand of pita bread? (I forget the name.) You could make toasted pita crisps. I know it's still sort of bread, but... anything short of baking your own Cheerios and I'm lost. Hey, but wait, you could bake some cheese straws or cheese crackers, no?

You should have moved to California before you started this project.

[Karen]

P.S. Pepperidge Farm is based in Norwalk, CT, and now has a line of "Baked Naturals" crackers. Would that be cheating?

[pyewacket]

Do you have some of the cornmeal from Grey's Gristmill in Rhode Island? Cornbread may be bread, but it's faster than wheat bread, for sure. And it's a change.

[Jim]

I seem to be stuck on the crabapples, but I gotta know: what do they taste like? Similar to normal apples but on the sour side, or what?

[cookiecrumb]

I gotta say, that supper sounds superb. And you used leftover bread.

Keep eating the fruit. It will prevent you from cheating with candy.

[Tammy]

CC: Too late. Candy was consumed post-funeral today. I was off the premises, but still, that's a cheat (4 miniature Milky Ways and 2 mini-Kit-Kats, in case you're keeping score). But, I'm going to mend my cheating ways.

Jim: Super tart. They really worked well against those rich sausages.

Pyewacket: Great idea. Also, hushpuppies are on the agenda sometime soon.

Karen: Pepperidge Farm is in CT? Dang it. I guess I didn't really have to spend two months weaning the kids off Goldfish. But since I have, I might as well try my hand at whole wheat crackers and cheese straws. Good ideas.

[Wood Prairie Farm]

So glad to be part of the Eat Local Challenge - the way we eat all the time. Thank you for mentioning our little local Wood Prairie Farm Flour Mill.
I have a solution to Cherrios: I think it is an Amish cereal recipe.
6 cups Rolled Oats
3 cups Wood Prairie Farm pancake mix, or you can substitute whole grain or all purpose flour, 2 tsp baking powder and 1/2 tsp salt.
1/2 cup honey or sugar (original recipe called for a whole cup or sugar. I am sure maple sugar would be fabulous.)
2/3 cup milk
1 1/2 cups coconut ( I substitute toasted sunflower seeds or toasted diced almonds)
Bake for 20 minutes or so at 400, stirring 2 or 3 times, until cereal is golden brown and completely dry. Sometimes I leave it in the oven with the oven off to finish drying out.

[Wood Prairie Farm]

I am sorry, I forgot 1/2 cup melted butter in with the milk.

[Tammy]

WPF: Thanks for the great recipe. I'll have to try that. Do you sell sunflower seeds, by any chance? Seems like I should be able to find some around here, but the birds are too quick.