EAT LOCAL CHALLENGE DAY 11

Craig Claiborne....Saaaaaaaa-lute! Dinner was 100% from Claiborne's classic Southern cookbook, and it was fantastic. I guess I've just proved my point about eating traditional regional dishes in order to "keep it local."

Breakfast:
Pancakes - Logan Turnpike Mill whole wheat flour from Blairsville, Ga.; Southern Biscuit self-rising flour from Newton, N.C.; free-range eggs from N.C.; Mayfield buttermilk from Ga.
Syrup - on one pancake, Biscuit 'Lasses from Alabama; on the other, blueberry syrup from Thomasville, Ga.

Lunch:
Leftover amberjack
Leftover warm potato salad with sorrel
Yogurt with jam - both homemade from local sources

Dinner:
Quail with apple-honey-thyme sauce - quail from Greensboro, Ga. (13 minutes away!); our own bacon made from a middle Ga. pig; our own applesauce made last fall from apples I got in Ellijay, Ga.; our own thyme; honey from our friend Harold's hives in Watkinsville, Ga.
Acorn squash filled with minted peas - organic acorn squash from Florida; our own peas and mint