This summer I am taking the One Local Summer challenge. Participants cook and blog one meal a week consisting of all local ingredients.
Returning back from vacation, the pantry was a little low, but I managed a nice little breakfast for the first week of the challenge: an omelet with goat cheese and radish greens, with some bacon on the side.
The great thing about this dish is that every element really stood out on its own. The bacon was a nice thick cut with great flavor, the eggs had excellent body and texture and were a dream to cook with as well as to eat, and the goat cheese was fresh, creamy and tart. The radish greens were a little wilted (my fault), but I gave them a quick sauté in a little of the bacon grease for extra savoriness, and it perked them all up. Simple preparation + great quality ingredients = very tasty!
Ingredients:
Milk from Oake Knoll Ayreshires in Foxboro, MA
Eggs from Rocky Hollow Farm, Bellingham, MA
Radishes from Blue Heron Farms, Lincoln, MA
Goat Cheese from Crystal Brook Farm, Sterling, MA
Bacon from Houde Family Farm, St. Johnsbury, VT and smoked by Green Mountain Smokehouse, Windsor, VT
What distance is considered local? Also what about salt and oil?
Looks yummy.
Hi, Erica! Breakfast is a very logical place to start, isn't it? I think my spotlight meal this week will also feature eggs. I'm enjoying poking around your blog.
Thanks!
The challenge doesn't set a strict rule for local. A lot of people use the 100-mile rule. In the interest of not mapping out a bunch of farms, my rule is that if it is a farm or CSA that distributes in my area, it's ok. Salt, spices and oil are the allowed exceptions.