Very local

We ate our first tomato tonight.  It was sweet and juicy and wonderful. 

We didn't have it alone, though.  We ground up our own garlic and some of our own basil and put it on some homemade bread.  

Admittedly, we put some not-local salt in to make the grinding run well and some very not local olive oil to carry all the flavours. (Plus, we don't grow our own wheat, or keep our own yeast colony.)

Once it was all together, we broiled it and gobbled it down.  DELICIOUS!!