The August Eat Local Challenge 2005
Wake up to a bowl of Sunshine: Start your day, your week, your month with a bowl of deliciousness.
(Recipe at the bottom of this post)
You may or may not be aware of the Locavores who, for the month of August, invite others in the bay area to join us in an effort to eat only foods grown or harvested within a 100 mile radius of San Francisco for an entire month.
Eating more and more local food is a goal I have slowly been working towards over the last year or so, anyway and I expect to continue, beyond the end of August, for the rest of my life. During this month, I will be making even more of a concerted effort to ask more questions about what I eat, learn about new sources for my food and get to know local farmers better.
Over the next few weeks, as I go about this challenge, I will be sharing my local experiences, my successes and failures, my weaknesses and strengths and information about local sources for food alongside regular posts on my blog.
People outside the Bay Area will probably discover that we are a little spoilt here in San Francisco, with the wealth of great locally produced food we have to choose from within the 100 mile foodshed. We are so blessed, it almost seems like cheating. I will be particularly interested in reading about braver people who take up the challenge in less bountiful parts of the world. This month check out Jen's blog, Life Begins at Thirty. She will be the blogger coordinator for the challenge and you will be able to check out all the other particpants from all over the world.
Bring Sunshine to Your Table, A Local Breakfast Recipe:
Panir Cheese from the Cow Girl Creamery in Point Reyes.
One green pluot from Frog Hollow Farms in Brentwood.
Almonds from Alfieri Farms in Ripon.
Honey from Gloucestershire England, purchased at The Bristol Farmers Market, and from within the Bristol Food shed. (I am not going to buy new, local, versions of items I have in my pantry until I have used up what I have already).
Method: Heat a handful of flaked almonds with 1 tsp honey in a pan or skillet until toasted and golden. Sprinkle over slices of fruit and fresh Panir cheese.