Amy Savoie, manager for WheatFields Bakery Café, took time to show me how WheatFields creatively includes local foods on their menu. The beautiful Salad Nicoise is one of the daily specials at WheatFields Bakery Café. The salad includes locally grown lemon cucumbers, green beans, and pear grape tomatoes. The salad has a wonderful combination of textures, flavors, and colors. one thing I love about eating out is learning how to combine foods in new and interesting ways.
The salad is packed with other tempting ingredients including Yukon gold potatoes, kalamata olives, bell pepper, artichokes, and Albacore tuna served with a lemon vinaigrette. For vegans, you can omit the Albacore tuna and have a wonderful salad that does not rely on cheese as a main ingredient. WheatFields also offers Hearth Breads made with no animal products.
Daily specials allow WheatFields to take advantage of fresh local produce. A variety of local foods are included as long as they are available, so don't miss the late summer and fall harvests. If we get some rain with the warm weather we may be able to eat local produce late into October or early November.
If you want to check out all the options for eating local, join the Eat Local Challenge by signing up at the Merc. Then stop by WheatFields Bakery Café, choose a tasty item from their menu and get your card stamped as one step in meeting the challenge.