ashnistrike | Localvore Challenge, Day 4-5 (Reply)

Saturday

Breakfast and lunch: the usual, more or less.

Dinner: Chestnut pancakes (These were supposed to be crepes, filled with delightful things. But I fail at crepes.)
chestnut flour (Crepes/pancakes are one of the few things you can make with chestnut flour alone.)
butter
eggs
salt (exception)
maple syrup (Michigan)

Sunday

Breakfast: omelets again, but filled with the mushrooms-shallot-garlic-and-goat-cheese mixture originally planned for the crepes. A little salt in the butter.

Late last night, I found a reference to Plapp Family Organics, a farm in Dekalb that ostensibly made all-purpose flour. Unable to reach them on the phone, we drove out anyway. They did indeed make flour, which we now have. Huzzah! (Our cell phone was out of charge, but we swung by bifemmefatale's place to see if she was around and wanted company. She wasn't, although the dog said hello very loudly--sorry we missed you.) Lunch consisted of things we could find in the area--tomatoes and not-swiss cheese (both local), and cider donuts (local apples, probably not local other ingredients--but they were cider donuts! Almost as good as Atkins', for curious fellow Pioneer Valley alumni.) The donuts were from an orchard with a 9-acre corn maze, which we didn't have time/money to see but hope to get back to.

Dinner: Venison chops with more of the mushroom mixture.

Things learned today:

-Local flour and cornmeal can be found in Dekalb. This is our third attempt at flour, and actually seems to be successful. It's also the cheapest of the options, so will save us a great deal of trouble next time.
-Local oil is sometimes available, from the same place that makes the flour. Unfortunately, it was not available today. Another thing that will be useful for next time. (Relevant to a learned-thing mentioned in the comments earlier--you need to add oil to your peanuts in order to make peanut butter. Who knew? Don't answer that.)
-Sugar is awfully good when you haven't had it for a week.