Food Tracking: Day Eight

Breakfast

Corn Tortillas, Rancho Gordo (Sacramento Delta)
Straus Sharp Cheddar Cheese (Pt. Reyes)
(sensing a theme?)

Early Dinner

Acme Bread (produced in San Francisco)
Paella made with Calrose rice, peas (Live Oak Farm, Rumsey), mushrooms (Solano Mushroom Farm, Solano County), shrimp (bought at Marin Farmer's Market), onion & garlic (bought at Marin Farmer's Market), chorizo, tomato (bought at Marin Farmer's Market).

Dinner was remarkable as it was literally the first time we have had a fresh tomato in the house since they went out of season last October.  This one was kind of cheating -- it was hothoused, but after I grilled Jason about whether he really needed a fresh tomato, I allowed it.  Overall an excellent day.  Jason grew up in Spain, so any paella that he makes is full of stories of the fishermen making them on the waterfront after their day at sea. 

(By the way, after dinner we went to see the Corpse Flower - you can see it on J's blog here and here)

Comments

[cookiecrumb]

But why would hothouse tomatoes be cheating? (I've had them from the Marin Civic Center market, and they're mind-blowing for this time of year.)
Oh, also: We get a whopping 100 miles? Lead-pipe cinch!! Shoot, I usually stick to just Marin!