EAT LOCAL CHALLENGE DAY 15

Breakfast:
Bagel - baked at DeKalb Farmer's Market from organic ingredients
Grapefruit - Florida

Lunch:
Leftover cornmeal pie with greens

Dinner:
Stir-fry - peanut and ginger tofu from Charlottesville, Va.; Chinese celery from Fla.; Vidalia onion from Ga.; our own carrots and peas
Creme anglaise with raspberry sauce - organic milk and free-range eggs from N.C.; sugar from Fla.; raspberry sauce from Thomasville, Ga.