Super duper easy rustic style olive oil crackers, with a carrot top pesto, creme fraiche and a little salt on top.
I had a proud moment with this one, all local, easy, seasonal, very frugal and kid friendly. Yes, kid friendly was the ultimate winner for me. They were gulping them down!
They were also keen on getting their hands on this honey. Honey is always a favourite staple in this household and local harvested honey always seem to crop up just at the right time, (like when we are about to run out.)
This one will be drizzled on natural yogurt for an easy after dinner dessert, popped into smoothies, spread on toast with tahini and baked with an oaty combination in the oven. Every drop used.
So where did it all come from?
flour- Demeter Farm Mill
olive oil- Lisborne Grove, Hunter Valley
carrot tops- Rita’s Farm, Kemps Creek
lemons- Champion’s Organics, Mangrove Mountain
creme fraiche- Pepe Saya
Honey- Sth Coast NSW (bought when we were visiting the area)
Interested in taking the Eat Local Challenge?
Just how local is local? Well this depends entirely on you. Only you know how you and your family eat. Raise the bar just a little from what you already do. If making sure the majority of your meal includes solely food produced in your country, than make that your challenge. If you want to make it a little trickier, go for produced in the same state…trickier still within 160km.
My aim is to really know where my food is coming from for at least one meal a month, (where I will be posting here in the last week of the month).