Monday, August 6, 2012

My Regionally Sourced Breakfast: Fla, GA, And NC Style

Pecan, sorghum syrup, pancakes topped with Florida grown mint, is a great breakfast. Washed down with a glass of ruby-red grapefruit juice makes it a fantastic breakfast. 
Sorghum syrup, pecan, pancakes with Florida ruby-red
grapefruit juice

The pecans were purchased in Vienna, Georgia at Ellis Bros. Pecans Inc. The wood-fired sorghum syrup came from Dogwood Hills Farm in Weaverville, North Carolina. The tart ruby-red grapefruit juice came from Indian River Select, Florida (a favorite of mine). And the chocolate mint garnish came from my herb garden in South Florida.

The whole wheat flour came from the mid-west. The pasture-raised eggs came from a farm in Texas. And American grown and produced applesauce was used instead of oil.

I just want to say one thing about Indian River Select grapefruit juice. On hot days, I semi-freeze it until it just starts to form ice crystals. Then I stir it up and eat it with a spoon. It is a deliciously balanced tangy, sweet, and slightly bitter frozen treat.

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