Week 2 is all about my favorite meal: breakfast.
Growing my own vegetables is still fairly new to me, and making a conscious effort to eat meals comprised only of local foods is something I've never done before, so during this challenge I will probably keep things simple so that I don't fail or get discouraged, but as time goes by I want to be creative and try ingredient combos that I've never had before.
This week's meal was very simple--just an omelet made with SOLE (sustainable, organic, local, ethical) eggs, vegetables from my garden, and some veggies from the farmers' market.
I buy the eggs at my favorite cheese shop in D.C. (which, ironically, does not sell any local cheeses).
I love buying these eggs because they always come in a variety of colors, including green! I believe it's the Araucana chicken that lays greenish-blue eggs. Is it strange that I'm a full-grown adult and I get excited about green eggs?
Our garden produced a lot of peppers this year, so we try to include them in as many dishes as we can. These cherry peppers are sweet and taste really good grilled or just steamed.
My SOLE Omelet:
- 2 eggs (local farm)
- butter (exception: I use a dairy-free, soy-free butter)
- spinach (farmers' market)
- 1 small potato (famers' market)
- cherry peppers (my garden)
- 1 tomatillo (my garden)
- rosemary (my garden)
And although I didn't do a side-by-side comparison of these eggs and grocery-store-bought eggs for 79¢/dozen, I can tell you that the SOLE eggs had flavor so rich, natural, and truly "egg-like" that they were well worth the extra dollars.