I think it's funny that Subway's motto is "Eat Fresh." I mean, granted, Subway's options are way fresher than, say, McDonald's. But seriously, who knows where their produce comes from? Who know how many chemicals are sprayed all over that stuff? Ick. Then again, I'm not going to stop eating at Subway, so...but for this week of local eating, I'm experiencing food at its freshest. Take my breakfast this morning, for example:
It doesn't get much fresher than organic, local strawberries served over Farm Soy soygurt (produced on The Farm, which is 3 hours from Memphis). Though the soybeans used for the yogurt come from Missouri, that's still pretty darn close (it is outside my 300 mile limit, but I figured I could make an exception for soy products ... a girl's gotta have her protein, you know).
Speaking of local breakfasts, I started my local food week with fried grit sticks using Delta Grind grits (produced and grown in Oxford, Mississippi):
Also on Friday, I made a Sweet Potato Saute with Squash and Fresh Basil and served with Riceland brown rice (also one my stretch items ... but it's grown within a small region in the South including Tennessee, Arkansas, and Mississippi). I tossed toasted pecans from my Uncle Dale's pecan farm into the rice:
After hitting the market on Saturday morning, I threw together this delicious Strawberry Arugala and Baby Spring Salad with Toasted Pecans and Radishes:
And last night, I baked some Farm Soy tofu and tossed it with Swiss Chard:
In case you're wondering, I am allowing for spices, olive oil, and balsamic vinegar to allow for salad dressings, cooking oil, and seasoning.