Last week I started a 100 Percent Local Eating Challenge. The challenge was supposed to be only a week long but it was so much fun that I thought I might continue it. Again, I'm not counting spices and oil as that would be pretty impossible for me and I already have them on-hand. It's become quite a bit of fun because instead of deciding what I'm going to make and then getting the ingredients, I do just the opposite. I find out what's available and then I make food accordingly. Though it might seem strange to say this, it's freeing to have your options limited in a such a way. That's how my ancestors did it. My father grew up on a farm in Iowa where they eat what was available.

Below you'll see Muscadine grape jam. This is a larger grape native to the southern states that South Carolinians like to make wine from (though I wouldn't compare this stuff to Napa Valley). The grape is a bit larger than your average grapes with a thicker skin. It has seeds as well but the flavor is pretty sweet and delicious, a good fit for Muscadine jam. The jam is delicious atop that yummy sweet wheat Rising High bread.

The pimento cheese in the omelet was made pretty much local with homemade mayonnaise and local cheeses although I must admit I threw in a jar of pimentos--I'm not perfect but I am trying!

Wondering what's growing in SC? Check out the local foods I picked up this week:

INGREDIENTS