I’d tried to keep away from the bread for this challenge, but as I’m coming to the end of my year long challenge, it seemed appropriate that a bread dish slipped in.
This bread has actually been made a few times as it seems to hit the spot and eager mouths make short work of it in this household, (which you can’t really ask for much more than that can you?)
Now a big factor in what I make is really what arrives in my vegetable box once a week. I like cooking, but that doesn’t mean I don’t get completely bogged down with the old faithful line of (and lets face it often relentless) …”what are we having for dinner?” Getting a locally sourced vegetable box, helps make that decision, as you really do just have to use what they give you!
So where did it all come from?
Flour- Demeter Mills, Gunnedah
Salt- Murray River Salt
Zucchini- Rita’s Farm, Sydney
Thyme- my window sill
Rosemary- my courtyard
Olive Oil- Lisborne Grove, Hunter Valley
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).