EAT LOCAL CHALLENGE DAY 18

Breakfast:
Leftover cornbread

Lunch:
Leftover yellow split peas and slaw

Snack:
Key lime pie - Key lime juice and sugar from Florida; free-range eggs from N.C.; other ingredients' origins unknown
Iced herbal tea - Our own mint and lemon balm

Dinner:
Braised pork chops with carrots and onions - free-range pork from central Ga.; Vidalia onion from Ga.; our own carrots
Carolina Gold rice - from Anson Mills, Columbia, S.C.
Green and wax beans - our own