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