EAT LOCAL CHALLENGE
DAY 30

Breakfast:
Southwestern scrambled eggs - eggs and tomatoes from Florida, Gouda and onions from Georgia, my own hot peppers and tomatillos
Kidney beans - not local
Salsa - my own

EAT LOCAL CHALLENGE
DAY 29

Breakfast:
Yogurt - Florida
Chopped apple - bought locally in Ohio

Lunch:
Leftover tacos - see 8/28

Dinner:
Scrambled eggs with smoked trout - eggs and cream from Florida, trout and onions from Georgia
Bagels - not local
Peas - not local

EAT LOCAL CHALLENGE
DAY 28

Breakfast:
Wheaties - not local
Milk - Florida
Peach - South Carolina

Lunch:
Figs and Green Hill cheese - Georgia

Dinner:
Venison tacos - ground venison hunted by my stepdad; my own salsa; Gouda, onions, and tomatoes from Georgia; avocado from Florida; taco shells not local

EAT LOCAL CHALLENGE
DAY 27

Brunch:
Ate out at The Grit

Snack:
Figs and Green Hill cheese - Georgia

Dinner:
Rabbit stir-fry - rabbit from Florida; onion, garlic, hot pepper, and green pepper from Georgia; ginger and soy sauce not local
Brown rice - Texas

EAT LOCAL CHALLENGE
DAY 26

Breakfast:
Red Mule English Porridge and blackberry blossom honey - Georgia
Peach - South Carolina

Lunch:
Leftover catfish and rice noodles - see 8/25
Cucumbers and bean sprouts - cukes from N.C., bean sprouts from Florida

Dinner:
Rabbit noodle soup - rabbit from Florida, noodles bought locally while in Ohio, vegetables from Georgia
Parmesan squash bread (from freezer) - my own squash

EAT LOCAL CHALLENGE
DAY 25

Breakfast:
Leftover muscadine-apple pie - see 8/23

Lunch:
Sandwich - cheese and bread from Georgia, my own pickled jalapeños, sprouts from North Carolina, avocado from Florida, Duke's Mayonnaise from Virginia

EAT LOCAL CHALLENGE
DAY 24

Breakfast:
Muscadine-apple pie - see 8/23

Lunch:
More pie
1/2 sandwich - bread and cheese from Georgia, sprouts from North Carolina, avocado from Florida, Duke's Mayonnaise from Virginia

Dinner:
Crostini - bread from Georgia; basil, tomato, and garlic from my back yard; olive oil not local
Bucatini with meat sauce - sausage and cheese from Georgia; my own garlic, peppers, herbs, and canned tomatoes; pasta not local

EAT LOCAL CHALLENGE
DAY 23

Breakfast:
Rice pudding with blackberry cordial sauce - see 8/22

Lunch:
Leftover catfish and stew - see 8/22

Dinner:
Fried okra in yogurt curry - okra from Georgia, yogurt from Florida, garlic from back yard, spices not local
Sweet potato salad with tamarind - sweet potatoes from Mississippi, tamarind paste and spices not local
Cornbread - cornmeal from Georgia; flour from Tennessee; sugar, milk, and yogurt from Florida; oil not local

Dessert:
Muscadine-apple pie - muscadines from Georgia, apples bought locally while in Ohio, sugar from Florida, flour from Tennessee, crust ingredients top secret ;-)

EAT LOCAL CHALLENGE
DAY 22

Breakfast:
Rice pudding - rice from Texas, milk and sugar from Florida
Blackberry cordial sauce - made from alcohol-soaked local fruit used in s.o.'s liquor-making project

Lunch:
Leftover Cornish pasty pie with biscuit crust - turnips from my garden, flour and milk from Tennessee, the rest not local
Peach - South Carolina

Dinner:
Baked catfish - fish caught by the s.o.; pickled jalapeños, garlic, and cilantro from my garden
Crowder peas stewed with tomatoes, corn, and butternut squash - all Georgia
Salad - avocado from Florida; red bell pepper, endive, and cilantro from my garden; apple bought locally in Ohio; roasted peanuts from Georgia

EAT LOCAL CHALLENGE (OHIO)
DAY 16

Breakfast:
Grape nuts with blackberries and milk - Blackberries from back yard, milk local, cereal not

EAT LOCAL CHALLENGE (OHIO)
DAY 15

Breakfast:
Grape Nuts with blueberries and milk - blueberries and milk local; cereal not

Lunch:
Lima Bean Salad (see 10 Signs Like This)
Leftover Turkish food

Dinner:
Chicken Cacciatore at Caffe Capri

EAT LOCAL CHALLENGE (OHIO)
DAY 14

Breakfast:
Grape Nuts with blueberries and milk - blueberries and milk local; cereal not

Lunch:
Spaghetti squash with tomatoes, garlic, basil, olive oil, and Italian cheeses - squash, tomatoes, and basil local

Dinner:
Appetizers and kebabs at Cafe Istanbul

EAT LOCAL CHALLENGE (OHIO)
DAY 13

Breakfast:
Toast with elderberry jelly
Milk

Brunch:
Plum clafoutis
Sausage

Dinner:
Chicken with roasted eggplant sauce
New potatoes
Green beans

EAT LOCAL CHALLENGE (OHIO)
DAY 12

Breakfast:
Wheaties and milk - not local

Lunch:
Blueberries
Cantaloupe
Buttered wheat bread with Swiss cheese

Dinner:
Bacon, lettuce, and tomato sandwiches
Corn on the cob

EAT LOCAL CHALLENGE
DAY 11

-- in transit from Georgia to Ohio --

Breakfast:
Blueberry cornmeal muffins

Lunch:
PBJ

Dinner:
Takeout pizza

EAT LOCAL CHALLENGE
DAY 10

Breakfast:
Blueberry corn muffins - blueberries and cornmeal from Georgia; sugar and egg from Florida; the rest not local

Lunch:
Leftovers of yesterday's dinner

Dinner:
Pecan-smoked trout - Georgia
Cucumbers and onions - Georgia
Bagels, fresh dill, and neufchatel cheese - not local
Salad - arugula and blueberries from Georgia; watermelon from Florida; feta cheese, olive oil, and vinegar not local

EAT LOCAL CHALLENGE
DAY 9

Breakfast:
Same as previous two days...I am addicted!

Lunch:
Leftover salad - arugula and figs from Georgia
1/2 PBJ - Georgia

Snack:
Cold cooked sweet potato - Mississippi

Dinner:
Southern-style crowder peas - crowder peas and onions from Georgia; ham from Virginia; bacon from South Carolina; green pepper, parsley and thyme from my own garden
Boiled cabbage - North Carolina
Cheese grits - grits from Georgia, origin of cheese unknown

EAT LOCAL CHALLENGE
DAY 8

Breakfast:
Red Mule English Porridge - Georgia
blackberry blossom honey - Georgia
peach - South Carolina

Lunch:
Peanut butter and blueberry jam on whole wheat bread - Georgia

Dinner:
Sourdough pizza - dough made from homemade kefir (from Tennessee milk) and nonlocal flour; tomatoes, onions, and basil from Georgia; cheese not local
Salad - figs and arugula from Georgia; feta cheese, balsamic vinegar, and olive oil not local

Dessert:
Homemade peach ice cream - peaches from South Carolina; origin of dairy unknown

EAT LOCAL CHALLENGE
DAY 7

Breakfast:
Red Mule English Porridge - Georgia
blackberry blossom honey - Georgia
peach - South Carolina

Lunch:
Ham sandwich - ham from Virginia; bread, arugula, and tomato from Georgia

Dinner:
Butternut squash gratin - squash and pecans from Georgia; butter from Florida; Parmesan cheese not local (was already in fridge)
Okra, tomatoes, and onions - Georgia
Brown rice - Texas

EAT LOCAL CHALLENGE
DAY 6

Breakfast:
Whole-wheat biscuit and scrambled egg - origins unknown

Lunch:
Leftover blueberry cornmeal pancakes - see 8/5

Snack:
Watermelon - Florida

Dinner:
Ham with chutney glaze - ham from Virginia, chutney homemade from my garden vegetables
Collard greens - South Carolina
Sweet potatoes - Mississippi

EAT LOCAL CHALLENGE
DAY 5

Breakfast:
Peach blueberry cake - see 8/4

Lunch:
Leftover Persian chicken with cherries and saffron rice - see 8/4

Dinner:
Pork sausage cooked with diced green pepper - both ingredients from Georgia, the latter from my own garden
Poached eggs - Florida
Blueberry cornmeal pancakes - Blueberries and cornmeal from Georgia; sugar, and eggs from Florida; kefir (substituted for buttermilk) made at home from Tennessee milk; flour not local
Raw blackberry-blossom honey - Georgia

P.S. I froze the rest of that cake after I caught myself snacking on it a couple of times. Too many sweet things today! I hope to do better in future days, but let's face it--the South really has it going on when it comes to sweet stuff.

EAT LOCAL CHALLENGE
DAY 4

Breakfast:
Life cereal - not local (I expect to go into DTs when I run out)
Milk - Tennessee
Peach - South Carolina

Lunch:
Panzanella - tomatoes from Georgia; cucumbers, parsley, and basil from my own yard; the rest was already in the pantry and who knows where it came from :-)

Dinner:
Persian chicken with cherries and saffron rice - chicken from Georgia (our area is a big chix processing center, but sadly, these are not free-range chickens, just the regular factory kind), cherries from fruit farm in Ohio near my mom, rice from Texas, butter from Florida
Peach blueberry cake - peaches from South Carolina, blueberries from Georgia, sugar from Texas, butter from Florida, flour not local

EAT LOCAL CHALLENGE
DAY 3

Breakfast:
Yogurt - not local
Peach - South Carolina
Pecan "amaretti" crumbs - pecans from Georgia

Lunch:
Leftover bulgur pilaf with eggplant and tomatillo sauce - bulgur not local, but eggplants and tomatillos from my garden
Sweet potato - Mississippi
Cornmeal cake - see 8/2
Blueberry jam - blueberries from local Georgia farm, sugar from Florida

Dinner:
Turkey meatloaf - ground turkey from North Carolina
Collard greens - South Carolina
Watermelon - Florida

EAT LOCAL CHALLENGE
DAY 2

Breakfast:
Life cereal - not local (gotta use it up)
Milk - Tennessee

Lunch:
Pork ribs - Georgia
Blackberry BBQ sauce - blackberries from Georgia (about 4 miles away)
Cornmeal cake - cornmeal from Georgia, self-rising flour from Tennessee, sugar from Florida, cherries from a farm stand that's local to my mother in Ohio (is that cheating or not?)

Snack:
Homemade peach ice cream - peaches from South Carolina

Dinner:
Turkey meatloaf - ground turkey from North Carolina
Collard greens - South Carolina
Sweet potatoes - Mississippi

EAT LOCAL CHALLENGE
DAY 1

Please note that especially in the beginning, not everything will be local because we will be using up things that are already in the pantry!

Breakfast:
Yogurt - not local

Lunch:
Thai fish cakes - bream and bass from Georgia (we caught them four miles away)
Peanut sauce - peanuts from Georgia, Key limes from Florida
Potatoes - not local

Dinner:
Pasta - not local
Pesto - basil from Georgia (our garden)