Eating Local

Last winter I participated in a challenge with some other bloggers to eat one meal each week made from local, seasonal ingredients called the Dark Days of Winter Challenge. (My posts are under the Dark Days Food label).

Some of us decided to breakout and continue with the challenge throughout the summer, and the Southern SOLE Food Challenge was born--"Southern" because we're mainly located in the southern part of the U.S., and "SOLE" meaning Sustainable, Organic, Local, and/or Ethical.  My focus will be on local and seasonal food. Although some farmers don't have an official organic label, I know they're using sustainable methods. You can read more about this challenge and participants on my Food Challenges tab.

This challenge began last Friday, June 1, and goes through the end of October. Here's what my first locally-sourced meal looked like:

omelet ingredients from farmers' market and my garden

Asparagus is in season, so I picked up a bunch, as well as some other local ingredients, and made an omelet. The onion stems, rosemary, and purple pepper are all from my own garden. The asparagus, tomatoes, and eggs came from a farmers' market. As I learned from the Dark Days Challenge, some farmers' markets in my area allow for re-sellers and brokers, and I don't buy my food from those anymore. Farmers' market prices are usually higher, so why am I going to pay higher prices for food that doesn't even go directly to the farmers who made it?

I was so concerned with the main ingredients that I completely forgot to pick up locally-made milk and butter, so I'll have to stock those for future meals. I'll have my own home-grown vegetables to use once the garden starts producing, and I like summer fruits and veggies much more than winter ones. I definitely think the SSFC will be easier and more fun that the winter challenge in that sense.