Now this is a farm-sourced breakfast that gets us through the morning:
Scrambled goose egg on toasted homemade roll, with fresh chives and melted farm-aged cheddar, topped with home-cured bacon. That last is a special treat we make a few times a year, about the only meat we buy off the farm (raw meat from JJR Farms). Extra eggs on the side.
Fresh-ground farm cornmeal, farm-made yogurt, leaveners, bacon drippings. Served with local honey.
Farm-made yogurt from our goat milk, with preserved blueberry sauce put up from local berries in 2009.
Take that, fast food. This lasted us at least a few hours before we were hungry again.