EAT LOCAL CHALLENGE DAY 16

Breakfast:
Leftover creme anglaise with raspberry sauce

Lunch:
Leftover stir-fry

Dinner:
Yellow split peas - don't know the origin of the split peas, but they were cooked with a Ga. Vidalia onion and our own home-cured ham hock from central Ga. (this dish was incredible!!!!!)
Beet greens - our own
Cornbread - Red Mule cornmeal from Athens, Ga.; Southern Biscuit self-rising flour from N.C.; organic nonlocal butter; organic milk from N.C.; honey from Watkinsville, Ga.