EAT LOCAL CHALLENGE DAY 14

Breakfast:
Red Mule English Porridge - Athens, Ga.
Dried pears - our own

Lunch:
Leftover asparagus and arugula pasta
Grapefruit - Florida

Snack:
Guava-strawberry smoothie - guava from Florida; my own homemade strawberry jam and yogurt

Dinner:
Greek cornmeal pie with greens - Red Mule cornmeal from Athens, Ga.; beet greens and mint from my garden; parsley and green onions from a vendor at the Athens, Ga. greenmarket; organic milk from N.C.; a little bit of leftover feta and olive oil from who knows where; and a grating of Thomasville Tomme cheese from Sweet Grass Dairy in southern Ga.