A mother-daughter conversation on food and cooking (mostly)

Monday, July 7, 2008

Day 1: Carolina Food Only

The Eat Carolina Local Food Challenge crept right up on me: starting today, for one week, I've agreed to eat only products grown and/or processed in North and South Carolina.

So I'm going to post my daily updates here.

I went to Rosewood Market yesterday and found myself in the odd position of worrying how I would get enough fat this week. I'd intended to buy some local butter, but the Happy Cow Creamery's butter only comes in giant quantities, like five pounds or something. I probably should have sprung for it and made a few cakes later this summer, but it just seemed excessive. Funny, considering I had no problem buying the gallon jug of olive oil from World Market a few months back.

On a semi-related note, here is my dog inspecting a large garden zucchini.

Anyway, here's what I ate today:
  • coffee - Sumatra Mandheling, roasted in our backyard
  • whole milk - Happy Cow Creamery, Pelzer, SC
  • peach - SC grown, from Rosewood Market
  • cornmeal mush made with Anson Mills blue grits, City of Columbia tap water, and Celtic Sea Salt
  • French rolled omelet with eggs from Wil-Moore Farms, goat cheese from Split Creek Farm, and basil from our garden
  • Tomatoes from our garden
  • Cucumbers from our garden
  • Beer - Thomas Creek Pilsner and Multi Grain Ale -- the former of which is TOTALLY FOUL. Seriously, do not drink the Thomas Creek Pilsner.
For the omelets, which need just a tiny smear of cooking fat, I ended up rendering a little 1/2" square piece of Caw Caw Creek bacon -- we got a deal and bought far too much of it a few months back, so I guess I'm all set for fat for the week after all.

Tomorrow's dinner will involve ground pork. First I have to get through lunch, though. I'm dreaming about the leftover cornmeal mush fried in bacon grease, with cherry tomatoes cut up on top. Maybe some chives scattered over the whole business.

1 comment:

Annie said...

Pssst...about that butter. Happy COw is all we use. I cut each log in half, stand the halves on their flat ends and cut each half into four more or less stick-sized pieces. Did that make sense? If not, I can explain better next time I see you. We do freeze it, though, and I don't know how you feel about freezing butter. It tastes fine thawed, in my opinion, especially if you're using it for cooking.