For this week’s Keep it Local Challenge meal, we had a glut of produce to choose from after our organics delivery on Friday – amongst it, shallots and potatoes from August’s Harvest in Stratford, Ontario and yellow peppers from Dolway Organic Garden in the Thames River Valley. Also, some beautiful tomatoes from our friends’ back garden and some leftover pancetta from the BLT from scratch challenge.
We also used some tomme cheese from Fifth Town Artisan Cheese that we picked up yesterday at Thin Blue Line just around the corner to make up one of our favourite brunch meals – farmer’s breakfast. We also picked up eggs and cinnamon breakfast sausages from Rowe Farms (local Ontario farmers) to round out our meal.
You can see the rest of this week’s Keep it Local Challenge meals by clicking here.