Strawberry Vanilla Muffins {Muffin Monday}

A tender muffin enriched with vanilla yogurt and local strawberries, sweetened with a touch of vanilla sugar on top.

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"Military spouses plant annuals for themselves and perennials for those who come after them."

 Author Unknown

From Intrepid Gardener to Constant Gardener to Humble Gardener

I am learning that, just because I think a location is ideal for a strawberry patch, it doesn't mean Mother Nature agrees with me.

When we moved to Ohio, bought a house(!), planted blueberry bushes and peach trees and raspberry canes and a strawberry patch in our small back yard, the only fruit I'd had experience growing was strawberries. We planted a strawberry patch on the side of the rented townhouse in Virginia. We planted a strawberry patch in the front of the duplex on base in northern Japan. I figured I knew from strawberries. I was wrong.

My strawberry patch, on the North side of the house, isn't happy. I've amended the soil each year with compost, shredded leaves, coffee grounds, and aged manure. I don't think it's poor soil. I think it's location. Interestingly, this year what appear to be raspberry canes--they look identical to the ones across the yard in the Official Raspberry Patch--have appeared amidst the few struggling strawberries.

Fish Taco Naan Pizza

A fast and easy fresh tasting pizza this simple naan crust is topped with mahi mahi, sautéed Napa cabbage, avocados, watermelon radishes, and crumbled queso.

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If you're cooking, you will organically move to a healthier diet . . . and support farmers--Michael Pollan, last night during his talk at the University of Dayton. I'm paraphrasing the end a bit.

I'm sure I sound like a broken record at times, or maybe a scratched disc, but if you're going to the trouble of cooking you may as well cook more than you'll eat during that sitting and plan to repurpose the leftovers into a new meal. It's a great way to plan to use the produce from the Community Supported Agriculture (CSA) farm share. When the Spring weather is so conducive to being outside--someone I know calls it "productivity poison"--meals that you can throw together from previously prepared ingredients are just the best.

This pizza is one example, and a terrific way to enjoy long-storing farm share ingredients. As a matter of fact, since my photos are date stamped, I know I made this pizza 3 weeks after I picked up the last farm share of the Fall season. Cabbages and radishes store for many weeks in the crisper, and can be used into the winter for fresh crunch in your meals.

When I say many weeks, I will be honest. I polished off THE LAST WATERMELON RADISH OF 2015 on April 17th, 2016. We're talking 4 months in my crisper. Four months!

Low Carb Swiss Chard and Sausage with Burrata

A low carb meal of sausage sautéed with Swiss chard and topped with creamy burrata cheese.

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It's good to have some simple cooking concepts in your back pocket for when you don't have a particular plan in mind for dinner, but you've got ingredients courtesy of you Community Supported Agriculture (CSA) farm share. This is another simple cooking concept.

Mentally [or print it out and physically] file it alongside Fast Greens and Pasta, a Concept Recipe and Fried Rice with Greens and Chicken. These are 3 different ways to get a bunch of cooking greens out of your refrigerator and into your belly. And my family liked them all.

Fish Tacos with Bok Choy and Peppers

Flakes of seasoned fish nestled against sautéed bok choy and peppers in a warm tortilla, topped with avocado slices and crumbled queso. Use the farm share in unexpected ways with these tacos.

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One of the ways I use less familiar produce in our farm share boxes is to tuck it in alongside other, more familiar to my family, foods. This tip the first one of my Five Tips to Feed Your Family From the Farm Share. When I picked up some marked down pre-seasoned mahi mahi, I thought it would go nicely with the dark purple bok choy from the Community Supported Agriculture (CSA) farm share in a fish taco.

A typical late Fall farm share box.

Bok choy is a pretty terrific workhorse in a typical cool season [late Spring or Fall, like the photo above shows] farm share box. The mild flavor of this dark leafy green is great in Asian-inspired meals (like this Fried Rice with Greens and Chicken), it's quick in a pasta dish (like this Fast & Easy Greens & Pasta concept recipe), and can usually be substituted for spinach or Swiss chard just about anywhere.

Chive Blossom Potato Salad with Egg

A fresh and pretty side dish for a Spring table, this potato salad combines chive blossoms and hard cooked eggs with red skin potatoes and tangy mustard.

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This chive blossom potato salad is as pretty as it is flavorful. When I made my Chive Blossom Focaccia I was a bit bummed that the pretty purple color of the blossoms baked into a more bread-like brown. I figured that adding chive blossoms to a potato salad would look pretty and fresh for Spring, and add that delicate chive flavor to the dish.

We eat a lot of potatoes, so I've shared a lot of potato salads on the blog. I started off with my family's summertime favorite, Confetti Potato Salad. I shared a tangy Roasted Potato Salad with Creme Fraiche. And I got some green beans in on the potato salad action with my Hot French Potato Salad. Add our wintertime favorite Make Ahead Irish Mashed Potato Casserole, and a Colorful Roasted Squash and Potatoes side dish, and I think I've just plotted out my daughter's dream menu plan. She loves her spuds.


Being a seasonal eater, when the weather turns warm I want to eat cool dishes, not heavy baked casseroles. This potato salad fills that need while looking pretty on the table. It's terrific on those Spring days where it's cool in the morning then warm and sunny during the day, making you rethink your dinner plans to something cooler and lighter. Add a salad of fresh greens, maybe some bread and cheese, and you've got a nice Spring meal.

Bacon and Parmesan Turnip Fritters

Shredded turnips flavored with freshly grated parmesan cheese and crispy bacon, bound up in these savory fritters, make an excellent dinner side dish or brunch entree.

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Folks, I've got to level with you. Turnips are something I used to endure about a farm share. I've found that some oil and some cheese make them actually quite delightful, and if you throw bacon into that mix my family gets on board, too.

It's funny how eating seasonally from a Community Supported Agriculture (CSA) farm share broadens your palate. Over the years I've gone from tolerating beet greens to friskily anticipating my first Sautéed Beet Greens with fried egg brunch plate. I've gone from scratching my head at garlic scapes to popping cubes of garlic scape pesto into all sorts of savory dishes like Shrimp and Garlic Scape Scampi.

Turnips have remained a stubborn nut for me to crack, so to speak. I've had plenty of failures (never made it to the blog, occasionally featured on my FB page) trying to find ways to love these frequently-appearing beasts. I may never crave them, but I'm pretty comfortable with getting turnips in the box now. I've got plenty of options in my toolkit (shared on my Turnip Recipes Collection) and am willing to try new things. My latest, not ready for blog time recipe, is using farm share turnips in a homemade Branston Pickle spread. My son loves it, and it's a meatless sandwich spread for him while he works to lower his bad cholesterol and boost his good cholesterol.

Chive Blossom and Potato Focaccia

A seasoned and seasonal bread, this chive blossom focaccia is spiced with roasted chiles and chunks of potato. This savory Spring bread is great with a bowl of light soup or along side a simple grilled dinner.

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I am thinking about inheritance today. After touring some lovely homes yesterday and learning about the items my hosts inherited, I got to thinking about what I've inherited. Material things, not values and quirks--that's for another post. I've inherited jewelry. I've inherited furniture. But today, I'm thinking about the plants I've inherited.


While I was stationed overseas, houseplants were one item that I inherited from folks moving on to new duty stations. I enjoyed them during my time, and when I left I passed them on to a new arrival. Houseplants are a quick way to make a new place feel more like a home, and my worms and I nurture more than we kill so our net is positive.


Most of the plants  are ones I have inherited on a more permanent basis. Even though I don't live in Virginia any more, the daffodils and tiger lilies my dad planted are still blooming each year. My dad is to daffodils what John Chapman was to apple trees--he's planted bulbs in 3 states and the District of Columbia. The daffodils Dad planted our first Fall here in Ohio are just starting to bloom.

Yes, I am kicking myself that I didn't raise the camera just a tad more.

My newest plant inheritance is a clump of chives. My folks' most recent downsizing coincided with the beginning of gardening season and their giving up their last community garden plot (after more than 20 years as community gardeners in 2 places). My dad dug up the chives one morning in Maryland, and I plunked them into a hole in my backyard the next day in Ohio. Last Spring was my first year with chive blossoms, and I happily harvested them to make all sorts of recipes.

Here's my first one--a focaccia bread that was terrific as an appetizer when dinner was delayed due to SPRING! Weather and the need to get out and dig. I'd pair this with my Finnish Summer Soup with Kale if I were going to make it soon, as the cool evenings are still soup weather around here.

For more recipes using herbs, please see my Recipes Using Herbs Collection. For more recipes using potatoes, please see my Potato Recipes Collection. For more recipes using roasted Hatch chiles, please see my Hatch Chile Recipes Collection. These collections are part of the Visual Recipe Index by Ingredient, a resource for folks like me eating seasonally from the farm share, the farmer's market, and inherited plants in the back yard.

Kale and Sausage Burrata Pasta with Caramelized Onions

A skillet meal of Italian sausage, fresh kale, and caramelized onions tossed with pasta shells and bound together with creamy burrata cheese.

One of my go-to ways to cook a pile of produce from the Community Supported Agriculture (CSA) farm share is a stir fry. It's pretty fast to throw together once all the vegetables are prepped, and you can customize the flavors as simple or as complex as you like. I've shared a handful of stir fry recipes in the Recipe Index by Category on the right sidebar, but it's often just a quickly thrown together, very little planning, dish.

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This dish is the pasta equivalent of a stir fry. I started off like usually I do for a stir fry, by cooking the meat and vegetables in a skillet. Instead of firing up the rice cooker (or delegating that to a kid), I'd boiled some water in my pretty purple pot. Once the pasta, meat, and vegetables are cooked it's a simple matter to toss everything together with the burrata and you're ready to eat.

Cheesy Roasted Potato and Egg Pizza

This grilled pizza recipe combines fresh eggs with roasted potatoes and a thick layer of creamy gouda cheese.

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In addition to the Strategic Winter Squash Reserve, potatoes are one of the longest-storing vegetables from the Community Supported Agriculture (CSA) farm share. During the late winter I've got a few carrots in the crisper, lots of vegetables put up in the freezer, as well as potatoes and winter squash in the basement Strategic Winter Squash Reserve. One of the ways I'm feeding my family locally-grown produce year round, even while we live in an Ohio that doesn't know if it's winter or Spring this week.


When I roast potatoes I always roast a bunch more than I think we'll eat. It's part of the whole 'cook once eat twice' routine. My daughter will eat leftover roasted potatoes for breakfast or snack (sometimes after checking to see if I planned to use them for a dish, sometimes not bothering to check). When I put leftover roasted potatoes on a pizza I want to make sure I'm cooking the pizza fast so the potatoes don't dry out. Tossing the potatoes with olive oil and covering them with cheese helps. Heck, covering many things with cheese helps. Perhaps not the dust & dog hair bunnies . . .

I chose to share this pizza now because the eggs made me think of Easter. I like seeing photos of Facebook of my friend's new chicks--they are so interesting and cute and varied looking, it's no wonder their eggs will all end up varied and interesting looking as well.


For more recipes using potatoes, please see my Potato Recipes Collection. It's part of the Visual Recipe Index by Ingredient, a resource for folks like me eating seasonally (and no, that doesn't mean just Cadbury Creme Eggs) from the farm share, the farmer's market, garden & grocery abundance. I'm sharing more pizzas on my Visual Pizza Recipe Index, and this will go in the Vegetarian Pizzas category. If you're into Pinterest, I pin interesting pizzas to 2 boards, so follow me on Pinterest. I'm sharing articles and recipes on my FB page, follow me there. And I just learned of the hashtag #dailypizza so I may try that out on Instagram, but for behind the scenes photos follow me on IG. Want to know How To Use This Blog?

Swiss Chard with Bacon and Roasted Potatoes

Fill your plate with vegetables--this dish consists of a heaping helping of sautéed Swiss chard and a side of roasted potatoes. A bit of bacon for flavor and you're ready to eat.

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I did not choose the name Farm Fresh Feasts for this blog because I create fancy feasts out of the farm share box each week. Instead, I felt that even a simple meal, prepared with fresh goodies from local farms, can be a feast.

I've long viewed Swiss chard as a comfort food simply because I grew up eating the chard grown in our suburban backyard garden. [This makes me curious what my kids will grow up to view as a comfort food, actually. Not any beet preparations, except maybe Chocolate Cherry Beet Brownies. Perhaps turnips in Pasties. Possibly kohlrabi in Chirashi Sushi. Certainly Yakisoba and homemade farm share Spaghetti sauce.]

This meal could be seen as comfort food by my family--they sure devoured it and I was glad to have snapped some photos before we ate. Something as simple as chard and potatoes can't be seen as high falutin' food but it sure does hit the spot.

Berry Mango Swirl Muffins

A multicolored muffin swirled with blueberry, mango, raspberry, and strawberry purees. This whole grain treat makes a large batch, great for bake sales and sharing.

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I was sitting in a Tim Hortons enjoying a blue and yellow swirled lemon blueberry muffin when I got the idea for these muffins. My folks have been visiting this month, which means I've been out and about much more than usual (and have tried a number of interesting breakfast and lunch places--stay tuned for more inspired recipes). Looking at the muffin, I tried to figure out how to simultaneously 'lightly mix together' the batter, as one does for the Muffin Method, while still getting the blueberry puree fully incorporated into the mix.


Clearly I didn't make lemon blueberry muffins for today's Leap of Faith Muffin Monday with the #MuffinMonday bakers. I didn't even master a swirl technique that I could share on the blog. I did, however, make a whole mess of muffins. Enough to give a plate to the office staff of both the junior high and the high schools, some to take to the shop, and the most photogenic ones saved for the dogs.


That's right, apparently Vincent got up to shenanigans while I was at the shop and ate the pretty muffins, not a crumb or paper left. I love that old wiener dog, and while I have no concrete proof (my daughter saw him on the dining room table though), instead of making a bazillion more muffins I've just taken photos of what's left. They were fruity and fun to make, though, so I hope you'll consider trying these when you want to make a bunch of muffins that stand out a bit.

Corned Beef Hash Waffles

Leftover corned beef waffled with shredded potatoes for a savory treat for a post-St Patrick's day breakfast or brunch.

"You're making meat waffles?"

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I suppose at this point very little I do in the kitchen surprises my spouse, but this one sure did. See, I had leftover corned beef. My daughter loves hash for breakfast. I wanted to find a way to actually get good hash browns--crispy brown on the outside and cooked all the way though. This recipe is a fun combination of all of the above.

I see stylized photos on websites, and I make the assumption that behind the camera, and surrounding the beautifully garnished plate of food, are equally stylized spaces and people.  I'm here to blow up any ideas that I'm a stylized person by sharing, because my spouse took them, photos of me making these waffles.

Fried Egg, Lettuce, and Tomato Grilled Cheese Sandwich

Grilled cheese meets a fried egg then mashes up with a BLT. This colorful sandwich rocks three classics in one delightfully messy handful.

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February in the Midwest is NOT the time for ripe tomatoes and fresh lettuce. Why am I sharing a recipe calling for these ingredients on my blog that celebrates locally-sourced foods? Simple. This is the time to lock down YOUR local source for the upcoming season's fresh fare.

If you're local to the Dayton area, there will be a Community Supported Agriculture Fair at the 2nd Street Market on Thursday, February 25th from 5:30-7:30pm where you can meet farmers, learn cooking tips from a local chef, and hang with like-minded folks. Look around your community for a similar even this time of year, or try Barn2Door or LocalHarvest to find food near you.

If you read this blog often you realize that these photos were not taken last week because they feature ripe tomatoes. I do not buy tomatoes at the grocery store. Period. Even a plain Jane eater knows that tomatoes grown locally and picked when ripe--not picked prematurely and shipped across many wintery states--just taste better. LIFE IS TOO SHORT TO EAT FOOD THAT DOESN'T TASTE GOOD. So, I eat my fresh tomatoes in the summer and Fall. I eat so many that at times I'm sick of fresh tomatoes and welcome any simple tips for putting them up for winter (like this freezer-friendly Fresh Tomato Pesto), but in October I know I'm facing at least 7 months with fresh tomatoes, so I gorge while I can.

I'm not a Foodie, though. I couldn't tell you the difference between one Fancy Name Chocolate and Another Fancy Named Chocolate. You don't have to be a Foodie to eat local, though. Even a little kid can tell you that a local strawberry, picked during your area's strawberry season, beats anything you can pull out of a plastic clamshell for sweetness and flavor. That's one reason why I eat locally. Keeping my dollars in my local economy is another.

Whatever your reasons, this is the time to research your options for a More Local 2016. You'll need to fortify yourself, so I suggest a sandwich. For more grilled cheese sandwiches, please check out my Clickable Collage of Recipe Suggestions--I've got a whole photo collage devoted to Grilled Cheese and Tomato Soup, showcasing locally foraged, grown, and sourced produce. But wait there's more recipe ideas! For more recipes using tomatoes, please see my Red & Yellow Tomato Recipes Collection. For more recipes using Salad Greens, please see my Lettuce & Salad Greens Recipes Collection. These are part of the Visual Recipe Index by Ingredient, a resource for folks like me wondering how to make the most of the farm share. I'm pinning recipes from all over the web to my Pinterest boards, follow me there. I'm sharing new finds on my Facebook page, follow me there. And I've discovered how fun it is  share quick photos on Instagram, follow me there. Want to know How to Use This Blog?

Deep Dish Meatball Pizza

A pizza you can really sink your teeth into--this is filled with meatballs and vegetables sandwiched between two layers of cheese in a hearty deep dish pizza.

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Sometimes I just don't have much to say other than this:

"This pizza was good. You should try making one like it. Here's what I did."

So instead of waiting further to post until I have something worth reading, or something worth getting off my chest, I'm giving you the recipe and stepping aside. With some photos, because we eat with our eyes first and it was a really tasty pizza. Very forkable (it's kinda heavy to lift up to your face with your hand).

Tuna Broccoli Casserole with Potato Chip Topping

Full of broccoli and tuna, with a creamy sauce and the crunch of potato chips, this noodle-less tuna casserole is a family-friendly 5 ingredient dinner ready in under 30 minutes.

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This is the tuna casserole of my youth. Other folks grew up on Tuna Noodle. Not us. My mom left the pasta for other dishes and fed us this simple 5 ingredient dinner.

After years of fixing my spouse's favorite Tuna Noodle Casserole, from his mom's recipe, I realized how much I missed the one I grew up with--so I made it for my kids. It's important not to lose sight of your childhood favorites when you join your life with someone else.

I'm using locally grown broccoli from my Community Supported Agriculture (CSA) farm share in my version. Growing up, mom always used boxes of broccoli spears and arranged them across the bottom of the dish with the 'tree tops' to the outside of the dish and the 'tree trunks' in a line down the middle of a 9x13 inch pan.

The combination of tuna, broccoli, creamy sauce and crunchy chips is an addictive one--and a terrific way to use up those chips at the bottom of the bag. If you've got bigger chips, I recommend making up a batch of Spiced Cottage Cheese Chip Dip and making quick work of those. I'll help.

This casserole is fairly dry when you first serve it. That means it just begs to be smushed around on your plate. I fixed this for lunch one day and my daughter had a rare second helping, then the kids fought over the leftovers.

For more recipes using broccoli, please see my Broccoli Recipes Collection. It's part of the Visual Recipe Index by Ingredient, a resource for folks like me poking in the farm share box and wondering what to do with all the vegetables that have appeared all at once in my home. I'm pinning more casserole recipes to my Pinterest boards, follow me there to check them out. I'm sharing recipes and articles that catch my eye on my FB page, follow me there. And for what's up in the kitchen or with the dogs, check out my Instagram feed. Want to know How To Use This Blog?

Turnip, Potato, and Sausage Soup

A hearty soup, thickened with turnips and laden with chunks of potato and sausage. You can make this with as little as 5 ingredients!

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All the best soups seem to come out of what's handy and needs to be used up in the fridge. Even if they have fancy names, like Italian Wedding Soup or Mulligatawny Soup, I'm willing to bet that the very first pot happened because the cook tossed together what was on hand. It worked, so the ingredient combination was remembered, repeated, and eventually written down.

This soup was inspired by the need to use 2 kinds of turnips--salad turnips plus a bunch complete with greens, from the Community Supported Agriculture (CSA) farm share. My first version used only 5 ingredients and the family plowed through it for supper with a loaf of good bread, while my daughter polished off the leftovers at lunchtime.

I made it again, taking care to write down the ingredient amounts, and added an additional ingredient (onion) which made the soup even better I think. So no matter if you want to say "5 ingredient soup" or if it's not terribly outrageous to use 6 ingredients in your soup, if you've got turnips with greens, give this a try.

I used a combination of salad turnips and red turnips from the farm share in this soup. If you don't have both kinds, just use whatever turnips you've got on hand, and add some initially and save the rest for later in the recipe. I've made this soup with Italian sausage links and with crumbled sausage. I prefer the crumbled sausage because I liked how it distributed nicely throughout the soup, allowing the chunks of potatoes and turnips to take center stage.

Just like in my Spicy Corn and Sweet Potato Chowder, and my 6 Ingredient Spicy Mustard Greens Soup, using some sausage in a pot of soup, along with a flavorful stock, is an easy way to get a lot of flavor in a short amount of time with a short list of ingredients. I've got some stock recipes on the blog (Ham Stock from Easter leftovers, Vegetable Stock in the Slow Cooker, Thai Turkey Stock, Beef Stock) but those jars of soup base are quick ways to get loads of flavor as well. I even found one that fits my beloved canning jar storage caps (Amazon affiliate link) which was such a thrill for me I posted it on Instagram. It doesn't take much to thrill me.

For more recipes using turnips, please see my Turnip Recipes Collection. For more recipes using potatoes, please see my Potato Recipes Collection. These collections are part of the Visual Recipe Index by Ingredient, a resource for folks like me scrambling to deal with the onslaught of multiple kinds of turnips from the farm share. For more soup recipes, check out the drop down menus on the right side bar in the Soup category.

Bacon, Egg, and Potato Pizza

Breakfast for dinner on a pizza? This pie combines bacon, eggs, and potatoes with 2 kinds of cheese for a sensational savory breakfast pizza served any time of day.

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If the internet is primarily a place to look at pictures of cats, then Instagram is the neighborhood with the zoning laws that allow backyard chickens. On my IG feed I watch a lot of videos of chickens--chickens strutting their stuff with brilliant plumage. Chickens taking baths in dust. A flock of chickens chasing after treats. My IG feed is delightful thanks to the chicken videos by Kris of Attainable Sustainable, Lisa of Fresh Eggs Daily, and Kathy of The Chicken Chick.

For the Basset Hound lovers out there (you know you're in this crowd, what's not to love if you're not the one washing dried drool off the walls?) I try and give back to the IG community with a video of the flying ears of Robert Barker walking on a windy day [turn off the sound].

Thanks to my local egg providers and IRL chicken-owning friend I've learned that egg production diminishes when it's cold out and days are shorter, and picks back up as we near Spring. This time of year, I bide my time, hoarding the local eggs I do have and using them when necessary. I don't go crazy throwing eggs on everything. There's a time and a place to throw eggs on everything.

Like today, and like this pizza.

Red Pork and Cabbage with Beets

A one skillet meal of sautéed red vegetables--beets, cabbage, and radishes--with a bit of pork for protein. I nicknamed this low carb grain free meal Red Power Dish.

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It's interesting how my consumption of the news has changed. I remember when I was a kid Sunday morning was for piling up on my folks' bed and reading the paper. Primarily I read the Sunday comic section and accompanying magazine. I don't think I paid any attention to the daily paper the rest of the week, unless I had a project for school.

Mardi Gras Bread

This festive bread is naturally colored with sweet potatoes and green tea to make a sweet braided loaf that's fun and nutritious. A wholesome way to let the good times roll.

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One of the awesome joys of being part of a Community Supported Agriculture (CSA) farm share is getting my mittens on brilliantly colored vegetables, then playing around with them to make neat things. Often, if you're not already enjoying a farm share or farmer's market, I'll tell you you're S.O.L. in terms of finding unique vegetables.

Not this time. You could hit a regular grocery store and make this bread.

For more recipes using sweet potatoes, please see my Sweet Potato Recipe Collection. It's part of the Visual Recipe Index by Ingredient, a resource for folks like me whose farmers grow delicious sweet potatoes that end up hanging out in my Strategic Winter Squash Reserve waiting to jump into game day appetizers and chili. Want more recipe ideas? Follow me on Pinterest. Want interesting articles that catch my eye? Follow my FB page. Want snapshots of my day? Follow me on Instagram. Want to know How To Use This Blog? Want to come clean my house? Pretty please?

Sriracha Butternut Squash & Portobello Pizza

Spicy sriracha-seasoned grilled butternut squash and portobello mushrooms make a winter vegetarian pizza with a kick. You can break out the grill for this one if you dare.

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I'm pulling out another long-storing butternut squash from the Strategic Winter Squash Reserve for today's pizza. Friday nights are pizza nights around here, and I like to change it up to keep things spicy. Sriracha-spicy, that is.

The Sriracha I use is locally produced, House Made Sriracha. Until I started eating locally grown fruits and vegetables, and then eggs and beef, I never really thought about locally made sauces. It's neat how your horizons get expanded just by the simple act of choosing where to source your salad greens.