Warm up OLS

OK, so I made a practice OLS meal...and I didn't use local onions. I couldn't wait to make it until this weekend AFTER I went to the Farmer's Market for some green onions, which I could have used in place of the onion I had from who knows where. But, everything else was local! Spinach from W. Gardiner, 3 miles away; butter from OOB, 50 miles away; Chicken from Monmouth, 13 miles away; Tomatoes...well they are from somewhere in Maine, and I count Maine as local. I was pretty happy with how it turned out...not so happy with the picture, but so is life I guess. Oh, spices and olive oil definitely not local, but since those are allowed, I think I did pretty well for my practice meal.






And I also made bread, which I already wrote about I think. I am very happy with how it tuned out. Mostly local, since the flour is from VT, butter from OOB, water from the tap. Yeast and brown sugar...not local. Not sure what I would sub for that either...may have to research that...oh and the oatmeal was not local either. I will get there eventually though!




That is about all for now. I am heading to the Farmer's Market in a little while, and hopefully will be able to find all kinds of good things for the week. Oh! And, I have my first pepper growing, it is about the size of a dime right now, but it's something! Now if I could just remember which type of pepper plant it was...yeah...definitely didn't keep those little description tags. Next year I guess ;-)