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