One fun part of a Snow Day is the chance to cook and eat lunch together. I donned the Iron Chef MommyMoto hat and dug in the freezer. Often I find myself looking over the pan and thinking, “How much is local?” Here’s the assessment of the snow day’s brunch skillet, as I called this mix. We served it with eggs and toast.
Onions and Peppers from the freezer, originally Farmers’ Market fare. Spinach from the freezer, grown in our own garden (the spinach, not the freezer). Frozen corn from the grocery store, a brand that does a lot of business in Wisconsin. It’s tough to trace the origins of grocery store foods sometimes, but I know this company buys from state farmers. That helps. A little.
The cherry tomatoes were actually trucked in the greatest distance. I had a poor crop of tomatoes, so we didn’t have enough to freeze or can. These came to our store from (gulp) Texas.
Sigh. At least the eggs were organic and locally, um, laid.