Half Local, But I Can do Better!

Today is another Lazy Sunday. After breakfast at home, we're off to where the road takes us.

I like days like this, with no agenda...nothing in particular that needs to be done or seen. We all need adventure in our lives; for me, the more the better!


I do want to share today's breakfast menu (did not take time for pics, daggoneit!).

French Toast made with cinnamon swirl bread, home baked by the Charlton family (vendors at both NorthSide and 'Lil Farmers Markets).  Served with raspberry syrup bought from the Charltons, who are distributors for a small business that makes syrups.  The eggs were from Bill and Kathy Bebee.

Small link sausages, finished off with Shag Bark Hickory Syrup, bought at Shreve's Migration Sensation event from the person who makes it. It is VERY yummy!

Sliced bananas, with a slight maple syrup drizzle. Of course, the syrup was made by Galion's own Nelsonstrail honey and syrup makers :)

Iced tea.

So, here's what I was thinking: most of this meal was from local producers. Could I make a similar breakfast that is TOTALLY local?

 

!!!!!!YOU BETCHA!!!!!

 

Even heavy rain does not stop

Chef Michael Taylor and his

wife Mo from doing cooking with

fresh, locally raised foods at 

NorthSide Farmers Market.

Stay tuned, because I am on a mission to do just that. To make it easy, Chef Michael Taylor leads the way with his demos on cooking with local foods. He and his wife, Mo, come twice a month to NorthSide Farmers Market, ready to shop the market and cook with what is there that day. (Believe me, his demos are loads of fun!...and tasty, too!!!)

 

 

The next farmers market is on Tuesday, so I'll be looking for sausage or bacon from Rus-Mens Naturally Raised Meats, and if our peaches/pears/apples are still not ready, berries from Fairview Orchards.  And, I'll take time for pics, too :)

 

How much locally raised food is in your pantry? Like me, can you do better?

 

Marcheta *working on improving