EAT LOCAL CHALLENGE DAY 10

Breakfast:
Toast with peanut butter and jam - Bread made at the DeKalb Farmer's Market from all organic ingredients; peanut butter from Opelika, Alabama; my own jam made from blueberries picked in Watkinsville, Ga.
Grapefruit - Florida

Lunch:
Leftover blackeyed peas vinaigrette
Garlic bagel - organic, made at the DeKalb market

Dinner:
Fresh amberjack filet - Florida
Warm potato salad with sorrel - potatoes from Florida; our own sorrel
Green and wax beans - our own