Southwestern Vermont Eat Local Challenge: Day 5

What I ate on Sunday, September 21:

Breakfast: Granola and yogurt.

Lunch: I went to a friend’s house for lunch. She made a delicious carrot ginger soup, which she served with salad (her husband is a farmer with Burlington, Vermont’s Intervale community farm, and he grew the salad greens), Red Hen Bakery bread and local goat cheese.

Snack: Myers bagel (baked in Burlington.)

Dinner: Eric cooked chicken in San Marzano tomatoes with kalamata olives, served with leftover couscous (leftover from the week before) and arugula from Clear Brook Farm.  This was hardly a local meal, but it was tasty!

Snack: Milk chocolate non-pareils and maple cream sandwich cookies.

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