Boston Eat Local Challenge: Day 8

Breakfast:
Yogurt (Stonyfield Farm, NH)
Chex (exempt) with milk (Crescent Ridge Dairy, MA)
Homemade rye bread with honey (Golden Meadow, MA)

Snack:
Apples (Autumn Hills Orchard, MA)

Lunch:
Leftover potato and leek soup (vegetables from Drumlin Farm, MA)
Grilled cheddar cheese (Smith’s Farmstead, MA) sandwiches on whole wheat bread
Carrot sticks (Drumlin Farm, MA)

Snack:
Raspberries (Dick’s Market Garden, MA)

Dinner:
Fridge clean-out.  We ate all the leftover barley, summer squash, tomatoes and white beans, and, of course, whole wheat bread.
Nectarines (Bart’s Farm, MA)

Notes: The Toddler ate some soup!  And the rye bread.  The Toddler is ALL about the Eat Local Challenge.  I’m hoping the Preschooler will come around.  However, he and I both did agree that those were some of the best raspberries we've ever had.

Comments

[Mensch71]

Thanks so much for posting your Eat Local Challenge. We just kicked our off in the Lansing, MI area and I'm on Day 3. It's been somewhat of a struggle (food poisoning when I didn't eat local, just to start) but I'm really having a great time learning about all of the local vendors. I just wish we had a local yogurt maker... and chocolate...

[Tammy]

Mensch71: Welcome to the insanity. I'll be sure to check out your blog, as well. And you're right, there's a certain thrill associated with finding new local (and sometimes underground) sources. Good luck!