These are the rules: All parts of the food must be grown within 150 miles of where I’m out. My exemptions are olive oil, baking soda and powder, salt, and yeast.

The morning started out with some blueberries (Olympia) drizzled with clover honey (within 150, but not sure where, they were a gift) for breakfast. I need to make sure to buy milk, because just drinking water is a little sad for me right now. Obviously this needs no recipe.
After a shopping spree at the farmer’s market (flour! I have flour, thank God for Bluebird farms), I headed back home to start cooking.

Adapted from Allrecipes.com
Blueberry Muffins

1 ½ cups whole grain flour (local)
¾ cup honey (local)
½ teaspoon salt
2 teaspoons baking powder
1 egg (local)
¼ cup olive oil
¼ cup milk (local)
1 cup fresh blueberries (local)

Preheat oven to 400 degrees. Mix together honey and flour, then add salt and baking powder. Add in egg, oil, and milk, and finally fold in blueberries. Grease the muffin pans (I used olive oil spray), and fill about halfway. Put into the oven and cook for 20 minutes.
Since I substituted honey for sugar, I changed the recipe to cut down on the olive oil and milk, if you’re going to use sugar the original recipe would probably be better to follow. These are good, but not the best muffins I’ve had. They taste and look pretty healthy though.

For lunch, I chopped up a sweet onion and part of a giant zucchini from the farmer’s market, and threw it in the sauce pan with a little olive oil, basil and oregano (both fresh from my garden). Not really worth a whole recipe, but pretty tasty. It’d have been good with some salt too, but I was trying to use the less non local ingredients that I could.