Of course, the most obvious answer would be eggs. We love a good fry-up and eggs, veggies, and potatoes are certainly plentiful right now. However, we don't have the time! Our alarms go off between 4:30-6:30am 5-6 days a week. We're just not going to get up even earlier to cook an omelet before work.
With this in mind, I snagged some locally made granola at the farmer's market last weekend. I know none of the ingredients were grown locally, but I rationalized it on the technicality that it's still a locally made product and buying it puts my money where my mouth is by supporting local individuals. Still, there were 2 immediate problems: a.) eating it with local milk made my stomach hurt since I'm used to non-dairy milk (but it tasted so delicious!) and b.) this granola was ridiculously tasty so I ended up eating it as a dessert for a few nights. It never made it to breakfast!
On to Plan B: breakfast burritos! Again, a technicality, but we bought some locally made tortillas and they got the job done. I could've made tortillas since Badseed sells locally grown and ground flour, but honestly, I didn't want to mess with it. Local and organic eggs, peppers, onions, bacon (!), potatoes, and jalepenos made a perfect filling.
I did do something with local flour, though: gluten-free blue corn muffins!
1 3/4 cups finely ground corn meal (grown and ground in Kansas)
2 1/2 tsp baking powder
3/4 tsp salt
2 eggs (farmer's market)
1/4 cup butter (Shatto makes and sells local butter here in Kansas City)
3 Tbs honey (from our CSA)
1 cup milk (Shatto and Good Natured Family Farms milk comes from Missouri, and the Hy-Vee organic brand comes from Iowa)
Mix dry ingredients well, then stir in the wet ingredients until everything is evenly moistened. Bake at 375 for 12-15 minutes.
That being said, we both went for our habitual breakfasts on a few of our earlier mornings. Like I said, this has been a humbling endeavor. But quite a tasty one!
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