EAT LOCAL CHALLENGE DAY 7

Breakfast:
Leftover strawberry shortcake

Lunch:
Brawn sandwich

Dinner:
BLTs - our own middle Georgia bacon; our own lettuce; heirloom tomatoes from Athens, Ga.; Duke's mayonnaise; Masada bread from Decatur, Ga.
Blackeyed peas with beet greens - Vidalia onion from Georgia; blackeyed peas from Sunny Creek Farm, Tryon, N.C.; heirloom tomato from Athens, Ga., my own beet greens