Green Holiday: Easter

In my efforts to start eating more locally, I built a holiday menu that was seasonal, local, organic and almost entirely homemade. In efforts to reduce waste and reduce our carbon footprint, I purchased almost everything at the farmer's market with my reusable grocery bags and produce bags and utilized cloth napkins at the table. Here's a listing of our SOLE food Easter menu:

Eggs Benedict:

• Local chicken eggs (purchased from Peace & Plenty farm in NC)
• organic whole wheat English muffins (from the Organic Food Depot)
• oven roasted turkey slices (I don't eat pork... so this were a substitute from the Fresh Market)
• hollandaise made with cream from a local dairy and organic butter from a company that advertises its sustainable business practices

Crepes Suzette:

• Local duck eggs (also from Peace & Plenty farm in NC)
• Locally produced cream (from Homestead Creamery in Roanoke)
• organic butter
• domestic flour (from King Arthur in VT)

Blanched Asparagus:

• locally grown and harvested asparagus (purchased at the Eastern Market in Capitol Hill)

Chocolate Truffles

• locally made chocolate truffles that are made without additives or preservatives using only seasonal ingredients (bought at 5 Points Community Market from Cocoa Noveau: she recently set up an Etsy store so when she bakes for the farmer's market you can purchase her fantastic European chocolates online!)

My only regret was that I didn't take a photo of us enjoying all this fantastic food!!