Eggs and hash brown potatoes are a classic American breakfast combination. For this week’s menu I wanted to offer a little bit fancier version of the standard–and delicious!–breakfast fare.
In earlier articles I talked about sources for local eggs, potatoes, and cheese. The new ingredient this time is creamy Golden Guernsey Yogurt from Grace Harbor Farms made from non-pasteurized whole milk. I also used some raspberries from last summer that have been waiting for just this moment in my freezer.
This menu also requires a note about salt and black pepper, neither of which are produced in Whatcom County. It would be possible to create salt by dehydrating seawater. Evaporation would take forever in our humid climate. Boiling off the liquid would take many hours, perhaps even days–not exactly an efficient use of energy. Peppercorns, as far as I know, can’t be grown in our climate at all.
I tried fixing this menu without salt and pepper to see what the flavor would be like. My daughter liked it, but it was too bland for me.
Most definitions of locavore allow for a few exceptions (usually about three) for common ingredients not produced locally which you might consider a necessity. Some choose to keep coffee in their diet, while others don’t want to live without chocolate. For me, salt is definitely on my exception list. I don’t need much, but some foods like eggs simply beg for salt, in my opinion.
Let your conscience be your guide.
This week’s menu is: