Blueberry muffins made with local ingredients, including homemade sour cream. Actually, even the bowl (it was made by a local potter) and the recipe were from a local sources. It's from the Alice Bay Cookbook by Julie Wilkinson Rousseau. Something that I think makes eating local easier is to have cookbooks written by local authors.
One of my goals last summer was to freeze, dry, store or can enough local produce that I would be able to eat from my supplies through January, February and March when the local options started to get slim. At this point there are apples, potatoes, onions, mushrooms and sprouts at the coop that are from Washington.
I am happy to say that I stocked up enough that I am going to make it through! What I didn't really think about was that I'd really save money during those months. I'm buying local dairy products, local meat (used as a seasoning), a few citrus, and bulk items right now. The timing for this is great as I'm spending some money on seeds and plants at the moment.
I'm also still eating spinach that I planted in the cold frame last fall. Next year I will be planting more!