Generally, by definition, locavores eat only food they source within 100 - 250 mile radius of their home.
This week we think we made a new record.
All of the produce elements of our dinner were sourced from within 4 miles of our farmhouse.
Tomatoes from our garden
Which we are eating at lunch and dinner - freshly sliced, slowly roasted or straight from the vege garden as we pick them
Our perfect basil this year
The roasted sweet corn came from a neighbours patch a mile away
and the bacon four miles away from our local Berkshire pig farmer.
Our salad dinner was a simplified version of the Hot and Hot Fish Club Tomato Salad which we have made before and had recently at the famous restaurant in Birmingham Alabama.
We sliced 4 varieties of tomatoes which were marinated in a balsamic dressing and then placed on the plate and layered with roasted corn kernels and topped with bacon slices and sprinkled with shredded basil.
The salad when finally composed is lightly drizzled with a creamy chive dressing.
The Berkie bacon is incredible - the rashers slowly cooked so the fat renders out leaving a crisp and salty slice or two to place on top of salad.
It is a perfect foil to the acid of the tomatoes, the sweetness of the corn and the acidity and creaminess of the two dressings.