I thought we’d switch-up our local meal and make a brunch this week. A successful brunch for me needs to have something sweet and something savory. For sweet we had plum kuchen made with local plums, eggs, butter, and flour — no local baking powder, sugar, or cinnamon. I also made a crustless quiche — I hate rolling out pie crusts — with local eggs, bacon, chives, milk, and cheese. Both were made last night so after church today I just heated the eggs and then we dug in. Yum.
- cheese (17 miles)
- butter (19 miles)
- spelt flour (30 miles)
- chives (30 miles)
- eggs (32 miles)
- plums (69 miles)
- bacon (88 miles)
Planning ahead is a good thing – and the sweet/savory combo works for me too. What flour source do you use?