Peachy Green

After I pulled this little breakfast together this morning from odds and ends around my kitchen, it occurred to me that I’ve been focused on eating locally-produced food for so long, I don’t even notice I’m doing it. I thought I’d share a little breakdown.

PEACH-GINGER-STRAWBERRY SMOOTHIE

1 cup diced peaches from Pearson Farm, frozen

1/2 cup hulled strawberries from Scharko Farms, frozen

A few thin slices of ginger root (no one local grows ginger that I know of, but if you do, I’m listening!)

1 cup milk from Country Gardens Farm (yes, naturally, as this smoothie contains raw milk I actually fed it to these guys)

Combine in a blender and, you know, blend. I used an immersion blender.

CHEVRE TOAST

1 slice whole-wheat bread from Your Dekalb Farmers Market

1 tbsp chevre (I used Sweet Grass Dairy’s “Lil Moo”, which is actually made with cow’s milk, but it’s a chevre-style soft cheese.)

1 tsp honey from Scharko Farms

Cracked black pepper to taste

I feel like you can figure this one out, so DO, because it was delicious.

Once you have a well-stocked kitchen, eating locally is effortless. This is what I scrounged for breakfast after a ten-day vacation and before I’d even made it to the market—everything was in the freezer or pantry, except for the cheese, which I’d picked up at the beer store. (Somehow we’d made it there. Naturally.)