Keeping it Local, Week 3

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.



Basically we just chopped everything and fried it up, adding the eggs and cheese at the last minute. Check out the colour of the eggs!!


(not digitally altered!)


And the final result:


You can see the rest of this week’s Keep it Local Challenge meals by clicking here.

14 thoughts on “Keeping it Local, Week 3”

  1. Simply Life – thanks! We might even continue this on in the winter and see how we go when there's less interesting produce available….

    Reply
  2. This looks so amazing!! I am very much like you. I buy local. There is a huge farmers market in FL with 50 or so venders. It is my fav. place…(Is that pathetic?)
    I love it and your site!!!

    Reply
  3. Diana – absolutely!

    Jessie – yes it was a nice warming brunch to take the edge off the cooler temps!

    Chris – thanks!

    Reply

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