Breakfast here tends to be pretty local. There are no packaged cereal boxes in our kitchen.
There are bulk rolled oats and steelcut oats, but honestly oatmeal is not my favorite, and breakfast usually involves other things. In the summer, autumn, and early winter, very often we have some sort of a veggie hash with a couple of eggs. Veggies are whatever is available right out of the garden, but often uses peppers, a cole crop such as broccoli, cabbage, brussels sprouts, or kale, and a onion of some sort. Cheese on top is nice. Homegrown potatoes are frequently part of it, sometimes as hashbrowns, sometimes refried from leftover boiled potatoes, or chopped and broiled quickly in the oven. Our brussels sprouts have come in heavily and nicely this time of year, and a typical breakfast side is a quick steam of a couple handfuls of halved brussels sprouts with butter and balsamic vinegar. It’s easy to get enough greens every day when they are part of breakfast too.
We’ve been doing well keeping up with making yogurt.
It is so nice to have yogurt that minimizes contact with plastic. Local raw milk that stores in a glass bottle, and a glass container for culturing and storing the yogurt. I have a hard time looking at the yogurt aisle in grocery stores, and seeing what a healthy food has been reduced to, and what an impact on the environment its packaging is having. There is no need, and it is so sad, to contemplate the waste of the individually packaged yogurts, and the crazy overpackaging of a few tablespoons of heavily sweetened yogurt to appeal to kids. The yogurt we make at home is heavenly-tasting, high quality, and free of plastic and landfill dependency. If we want it sweet, adding maple syrup and canned pears, plums, peaches, or frozen berries, or homemade jam does the trick, and tastes so much better than flavored packaged yogurt. When we were in Canada, I found some good yogurt (or…yogourt!) that tasted like the yogurts in Germany. I brought it home and cultured it and was able to keep the culture from that one package going for a long time, with delicious results.
I guess we don’t have much of the ordinary imported fruit either. Bananas, citrus, etc, have become rare. Berries and canned fruits are local, and berries almost invariably handpicked from the wild or a local farm, and frozen. This summer we had a bumper crop of gorgeous blackberries (blackberries, not black raspberries!) from a weedy patch of brambles about 50 feet from our backdoor, that yielded all we could eat fresh, and at least two quarts of frozen berries. A local diet doesn’t have to be deficient on vitamin C and antioxidants, just because imported citrus is a treat, rather than a staple.
Another way to access Vitamin C is through lactofermentation of certain veggies. One of our favorite lacto-fermented pickles uses a lot of red bell peppers - a great source of C. I can understand how foreign it must seem to think of eating vegetable kraut with breakfast, for those whose breakfast is cereal. But it is delicious with potatoes and eggs, and as convenient to quickly grab out of the refrigerator. For me, it is as foreign now to imagine pouring out boxed cereal and putting processed milk from a plastic jug on it and eating that.
The thing is - everything tastes so good! It’s not as though we are torturing ourselves through a breakfast of some weirdly home-fermented stuff combined with choking down our daily greens. So often we look at each other and just say, “oh, THIS is soo good..” It is a high-quality, low sugar, usually low-glutin, easily digestible, low on environmental impact, and hugely satisfying way to have breakfast.