Day 2
Okay, to recap:
Yesterday's dinner
Gazpacho, followed by steak, baked potato, and steamed yellow beans. I know, sounds like a lot of cooking on a hot day, but it wasn't (although, yes, I did contribute to the air pollution with my bbq for the steak). I nuked the potato, and steamed the yellow beans for 2 minutes. The kitchen didn't even get warm. :) And the gazpacho was a quick whir in my food processor. (Probably, instead of eating locally, I should try to not consume any energy for a month. :D)
How local was it? The main course was 99% local - the meat comes from a collective this side of Guelph, the potatoes were recently harvested just north of London (served with butter made in Guelph from milk from north of Kitchener), and the green beans were "local" (she didn't know, but the farmer dropped them off). The only exception was salt and pepper. The gazpacho was 95% local - I used a clove of garlic that I had on hand that probably came from the states, and again, salt and pepper.
And so on day 2:
Breakfast
Muesli and milk
How local was it? Maybe 95%? The packaging on the muesli promises that it's made from ingredients local to Guelph (apparently a hotbed of clean agriculture), but I don't think raisins are produced in Ontario. I need to look into that. And the milk came from the same dairy as the butter from last night - packaged in Guelph, from farms in the KW area.
Lunch
Left over gazpacho (see above)
Dinner
A turkey sausage, grilled zucchini and tzatziki sauce.
How local will it be? Maybe 95% again. I don't know what has been added to the turkey sausage, spice wise, but the turkey farm is just outside the city. And I'll be using olive oil, salt and pepper on the zucchini, and a clove of garlic in the tzatziki sauce. But the cucumber is from near London, and the yogourt is made in Perth County from local milk. :)
Yesterday's dinner
Gazpacho, followed by steak, baked potato, and steamed yellow beans. I know, sounds like a lot of cooking on a hot day, but it wasn't (although, yes, I did contribute to the air pollution with my bbq for the steak). I nuked the potato, and steamed the yellow beans for 2 minutes. The kitchen didn't even get warm. :) And the gazpacho was a quick whir in my food processor. (Probably, instead of eating locally, I should try to not consume any energy for a month. :D)
How local was it? The main course was 99% local - the meat comes from a collective this side of Guelph, the potatoes were recently harvested just north of London (served with butter made in Guelph from milk from north of Kitchener), and the green beans were "local" (she didn't know, but the farmer dropped them off). The only exception was salt and pepper. The gazpacho was 95% local - I used a clove of garlic that I had on hand that probably came from the states, and again, salt and pepper.
And so on day 2:
Breakfast
Muesli and milk
How local was it? Maybe 95%? The packaging on the muesli promises that it's made from ingredients local to Guelph (apparently a hotbed of clean agriculture), but I don't think raisins are produced in Ontario. I need to look into that. And the milk came from the same dairy as the butter from last night - packaged in Guelph, from farms in the KW area.
Lunch
Left over gazpacho (see above)
Dinner
A turkey sausage, grilled zucchini and tzatziki sauce.
How local will it be? Maybe 95% again. I don't know what has been added to the turkey sausage, spice wise, but the turkey farm is just outside the city. And I'll be using olive oil, salt and pepper on the zucchini, and a clove of garlic in the tzatziki sauce. But the cucumber is from near London, and the yogourt is made in Perth County from local milk. :)