Eat Local Newbies Enter the Race!

The TaterTot Lovers have made it through their first week of a mostly local diet, and so far so good! Breakfasts have been hard for us. I get up REALLY early most days, so fast and convenient is my norm. My wife gets up a couple hours later but doesn’t generally leave herself a lot of time for breakfast. Even if I did have time my options are limited because I don’t eat eggs. My breakfasts have been mostly Nature’s Hand Granola.
My lunches are comprised of leftovers from dinner the night before or sun-butter sandwiches. Ho Hum but okay.
For dinners we’ve gotten quite lucky. I make a wicked Cauliflower Bacon Salad. Since we didn’t have local cauliflower last week I doubled the broccoli, changed out parsnips for carrots, and used that thick Farm on Wheels Bacon. It wasn’t the same, but we ate it all.
We’ve had a lot of salads, courtesy of the fresh greens at the farmers market. Kohlrabi sliced thin is an excellent addition to a salad. The Salad Girl dressings are quite nice too, but my wife is skeptical of flavors like “blueberry maple” and “pomegranate pear”.
I prepared a bunch of local chicken and shredded it. We’ve used it on the salads, but one night I grabbed sautéed a couple handfuls with green garlic and spring onions, and then added a half cup of Salsa Lisa. Once it all cooked down a little it made for great tacos.
Our big success was Pizza on the Grill. We might just have Pizza every night of this challenge. We used Swany White Flour and Ames Farm Honey in the dough and I made enough for 4 pizzas. In the humid heat the dough doubled in 20 minutes.





We started the coals and when they were white we moved them to one side of the grill. Inside we rolled out the flour in cornmeal. We did it by hand and our pizza came out rectangular. We oiled it up (If local olive oil was available we would have used it) and put it on the side of the grill opposite the coals. We put the lid on for 4 minutes, rotated the crust 180 degrees, and cooked it for another 3 minutes. We then took it inside and flipped it over so the grilled side was up.


We added more oil, yellow hydroponic tomatoes, fresh basil, green garlic, and local mozzarella cheese. It only needed 4 or 5 minutes longer on the grill to become golden and delicious.