My first real cooking of the Penny-Wise Eat Local Challenge was a quiche:

Miniquiche

This is actually the overflow quiche–the main one was in an 8- or 9-inch glass pie pan.  Nonlocal ingredients: oil and seasonings (salt, pepper, thyme, basil.  oh, and soymilk).  The tarragon and parsley weren’t precisely local, but they’re from my parents’ CSA, dried by my dad.  Further specs are in the extended entry.

Flour: 1.5 c of a 2lb bag, at $3.35, so…  $0.57 for the local whole wheat pastry flour.
Probably about $0.20 of garlic and $0.60 of onion; maybe a dollar’s worth of mushrooms, $1.25 of garlic/chive cheddar, and $3 of baby kale.  That’s $5.62, for four and a half meals–dinner for three yesterday, half my lunch today, and my dinner tonight.

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