Eat Local Challenge 2010

The Eat Local Challenge begins today in Milwaukee--everywhere, people will be seeking out their local farms, markets, gardens, and restaurants for sustenance. To celebrate this fourth year of an increasingly successful challenge, I thought I'd share some local food menu ideas I put together for the 2007 challenge...people are always asking me for menu suggestions.  Also, you can scroll down to watch yesterday's television spot on Fox 6 where I try to make some connections between eating locally and eating healthfully...

Eat Local Challenge Menu Suggestions
September in Southeastern Wisconsin presents us with the opportunity to choose from a wide array of beautiful locally grown & made foods. The harvest is in full swing & so it becomes easier than one might expect to “eat local”. I’ve compiled some menu ideas to help celebrate the season in a nutritionally balanced way (i.e.; not eating solely tomatoes for a week). Suggested foods range from home-grown to locally-produced and rely heavily upon our local farmers’ bounty. There are a few ideas for those who want to go “100% local” as well as for those who are interested in exploring the idea, but are constrained by time or taste.
Just the main ingredients are listed; the seasonings & techniques are up to you. I’ve assumed use of butter over oil (unless you decide to purchase Wisconsin made pumpkin seed oil or use what’s already in your pantry) and creative use of brightly flavored dairy products like plain yogurt, blue cheeses, sour cream over vinegars & lemons (unless you can find locally made apple cider vinegar), along with heaps of fresh herbs to provide the major flavors. I’ve included some sourcing information at the end. This is in no way a comprehensive list, but one to build upon. Enjoy the challenge…
                                                                                   - Jennifer Casey, Sep 2007

 

Breakfast
Omelet with Feta Cheese, Tomatoes, & Herbs
Breakfast Red Potatoes
Sliced Watermelon
Milk

Whole Grain Toast with Butter (Apple, Maple, or Cream Butter)
Yogurt sweetened with Maple Syrup
McIntosh Apple
Fair trade, Locally roasted Coffee with Honey & Cream

Locally baked Breakfast Pastry
Homemade Crepes stuffed with Ricotta & Sautéed Pears
Sparkling Apple Wine

Apple Pancakes
Sliced Cantaloupe
Cornmeal-Apple Porridge
Yogurt, Plum, & Granola Parfait

Lunch
Simple Soyman Burger on Whole Grain Bun with Arugula & Tomato
Potato & Scallion Salad

Pita pockets spread with Herb Cream Cheese & stuffed with Sprouts & Bell Pepper
Sliced Carrots & Apple
Yogurt

Chicken & Wild Rice Salad with Broiled Fennel
Grilled Cheddar Cheese & Heirloom Tomato-Basil Sandwich
Mixed Green Salad

Egg Salad & sliced Cucumber Sandwich
Watercress Salad

Toasted Summer Sausage, Button Mushroom, & Gruyere Sandwich
Spinach Salad

Cauliflower Asiago Quiche
Tomato, Basil, Fresh Mozzarella Salad

Dinner
Grass-fed Beef Filet topped with Caramelized Onions
Mashed Potatoes with Rosemary
Sautéed Swiss Chard
Apple Pie
Stone’s Throw Pinot Noir

Creamy Polenta topped with Tomato-Garlic Salad
Pan-seared Chicken wit Thyme & Garlic
Sautéed Onions, Bell Peppers, & Fennel
Honeyed Melon with Mascarpone

Chicken Bratwurst
Sweet Corn
Grilled Zucchini & Eggplant
Blue Cheese & Chive Potato Salad
New Glarus Fat Squirrel Ale

Roasted Butternut Squash or Pumpkin with Sage
Wild “Fried” Rice with Eggs & Scallions
Fresh Shelled Pinto Beans & Green Beans

Pan-seared Brown Trout
Roasted Root Vegetables (Beets, Sweet Potatoes, Red Potatoes, &/or Parsnips)
Green Salad with Goat Chevre & Shaved Fennel

Selection of Wisconsin Cheeses
Wild Grapes, Apples, Pears, &/or Ever Bearing Strawberries

Baked Garlic
Potter’s Crackers

Farmers’ Market Soup
possibly made of
Onions, Celery, Carrots, Garlic,
Potatoes, Tomatoes, Swiss Chard, & Herbs