OLS 6: Tiny and tasty

In this, the sixth week of One Local Summer, we partook of something that's a specialty around these parts: quail. Quail hunting is practically a religion in central Georgia. What we ate tonight was farmed; I suspect the producer supplies coveys of live quail for Dick Cheney-style shooting expeditions.

I think this meal might be our local-est ever. See what you think:

PAN-SEARED QUAIL
Quail (Greensboro, Ga.) - 13 miles
Bacon grease - see below

GOLDEN BEET AND POTATO SALAD
White potatoes - 0 miles
Golden beets - 0 miles
Purslane - 0 miles
Parsley - 0 miles
Bacon (our own, made from a pig raised in Cobbtown, Ga.) - 132 miles
Duke's mayonnaise (Greenville, S.C.) - 137 miles
Sour cream, horseradish*, salt, pepper, and rice vinegar - not local

BEER
Red Brick Summer Hefeweizen (Atlanta, Ga.) - 80 miles

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* One day, we hope to make our own prepared horseradish from scratch. But our plants are just yearlings now, so it'll have to wait.