Breakfast = pumpkin bread made with pumpkin, maple syrup, fresh ground flour, baking powder, baking soda and eggs. So really is not very sweet but still hearty and tasty. Also had more watermelon.
Lunch = Tomato soup (mostly just a bunch of cooked tomatoes with basil, onions and topped with some cheese. Very acidic. Why would someone get rid of tomato seeds and juice when canning tomatoes, only to add water back in when cooking them for soup etc.?).
Snack = Cuke, apple, tomato.
Dinner = What I thought was going to be odd turned out to be an awesome almost-totally local stir fry. Driftless sunflower oil, cut up chicken, locally grown and produced tofu dipped in (nonlocal) corn starch, roast eggplant, summer squash, herbs and chard. I drizzled it with (obviously nonlocal) Newman's Own Low Fat ginger sesame dressing.
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