Here’s my food log for Week 2 of the October 2008 Eat Local Challenge.

Monday, October 6:

Breakfast (Default):

• Coffee (with raw milk, Stonewall Dairy)
• Apple from High Hill Orchard in Meriden, CT
• Yogurt (my own, made from raw milk from Stonewall Dairy) with a dollop of mixed berry jam (discovered at Dutton Farm in Manchester, VT)

Lunch:

• Sliced tomato (from Waldingfield)
• Farmstead cheese (from Beaver Brook)
• Hard-boiled egg (from Stoneridge Farm, Bethlehem, CT or Holbrook Farm–I hardboiled a mix)
• Bread (from Wave Hill Breads)
• Another apple, same origins

Dinner: I had a meeting after work, so dinner was light.

• Sheep cheese (from Beaver Brook)
• Another hard-boiled egg
• Another apple
• Vista Riposa wine (from McLaughlin Vineyards)

Tuesday, October 7:

Breakfast: Default (see above)

Lunch:

• Sliced tomato (from Waldingfield)
• Sheep cheese (from Beaver Brook)
• Hard-boiled egg (same places)
• Bread (from Wave Hill Breads)
• Dried pears (originally from the same origins as this week’s apples)

Dinner:

• Grilled ribeye steak (from Stuarts)
• Steamed green beans (from Waldingfield)
• Purple potatoes (from Waldingfield)
• Vista Riposa wine (from McLaughlin Vineyards)

Wednesday, October 8:

Breakfast: Default (see above).

Lunch:

• Salad of red lettuce (from Waldingfield), leftover ribeye steak, and Pleasant Farm sheep cheese (from Beaver Brook) with my own salad dressing.
• Hard-boiled egg (same places)
• Bread (from Wave Hill Breads)

Dinner:

• Kale and acorn squash soup (both from Waldingfield), including olive oil (from out there), a red onion (from a local farm–sorry, they’re all co-mingled in the bin), salt (from Maine), and pepper (from out there).
• Sliced mozzarella (from Calabro) and tomatoes (from Waldingfield) and basil (from Shortt’s Farm).
• Bread (from Wave Hill Breads)

Thursday, October 9:

Breakfast: Default (see above)

Except today’s yogurt was Seven Stars (from PA, organic but not local). Today’s Macoun apples are from Missy’s Greenhouse Farm, Goshen, NY.

Lunch:

• Leftover kale and acorn squash soup
• Pleasant Farm Sheep Cheese (from Beaver Brook)
• Bread (from Wave Hill Breads)
• Hard-boiled egg (either from Stoneridge Farm, Bethlehem, CT or Holbrook Farm)

Dinner:

While canning tomato sauce, vacuum sealing paste tomatoes, and making yogurt, I just grazed on easy foods: plums (from Maple Bank Farm that I dried last month), an apple, some cheese (from Beaver Brook), pears (from High Hill Orchard that we dried, umm, recently), and raw carrots (from Missy’s Greenhouse Farm in Goshen, NY).

Friday, October 10:

Breakfast:

• Coffee (with raw milk, Foxfire Dairy)
• Apple from High Hill Orchard in Meriden, CT
• Ricotta cheese (from Calabro, a local producer sourcing milk from VT)

Lunch:

• Leftover kale and acorn squash soup
• Pleasant Farm Sheep Cheese (from Beaver Brook)
• Bread (from Wave Hill Breads)
• Hard-boiled egg (either from Stoneridge Farm, Bethlehem, CT or Holbrook Farm)

Dinner:

A casserole of veal sausage (from Beaver Brook), white eggplant (from Missy’s Greenhouse), tomato sauce (that I made from Don Taylors tomatoes–recipe and process coming soon), potatoes and tomatoes (from Waldingfield), and onions and garlic (local, but co-mingled in our pantry).

Saturday, October 11:

Breakfast: Default (see above)

Lunch & Dinner: I was out at a social event–all bets off; all exceptions apply.

Sunday, October 12:

Breakfast: Default (see above) except the apple could have been from High Hill, Missy’s, or Shortt’s they are all co-mingled at this point, and no, I cannot tell the difference. They are all Macouns.

Lunch: Cheese and apples, lots of apples (I went apple picking with my niece and nephew this afternoon at Blue Jay Orchards!).

Dinner:

• Pan roasted veal chop (from Beaver Brook)
• Sauteéd onions (from Cherry Grove farm in Newtown) and miatake mushrooms (from Beaver Brook)
• Oven-roasted butternut squash (from Waldingfield), following this recipe. (Excellent recipe, by the way—a keeper for the collection.)

And that’s the week!