Bill and Dorothea Coleman took charge of breakfast on Saturday, and they got some help from spoons’s sister, Rachel, and dad, Tom. The meal included pancakes, bacon, eggs, and omelets made-to-order. Since most of the preparation for Saturday’s dinner happened on Friday, the breakfast-makers did their best to use up extra mushrooms, bell peppers, and anything else leftover from early preparations. We don’t have crazy recipes to share from Saturday breakfast, but here are some notes on ingredients. (And don’t worry: the caramel French toast is coming soon!)

Eggs came from Mick Luber at Bluebird Farm in Cadiz, OH (thanks to Laura Wies and the Ohio Ecological Food & Farm Association for giving us his contact information and to Ryan for picking them up at the Bloomfield Market) and David Yodel at NuWay Farm in Cochranton, PA. The bacon came from Niman Ranch.

We bought coffee from our favorite Pittsburgh roaster: Coffee Tree Roasters. Maple syrup (grade B!) was from Fuller’s Sugarhouse in Lancaster, NH and imported by Aaron and Eileen.

On Thursday morning, spoons and I made a produce run to a couple of local farms and farm stands. We stopped at a farm stand in Allegany, NY* and picked up all the apples, pears, peaches, plums, and other fruit used at breakfast and throughout the weekend. Except the bananas… ’cause they don’t grow in New York.

*Google has totally failed us in remembering the name of this farm stand. We think something like “Bachmeyer’s” but it had some other spelling. We found it again on Google maps, but we still can’t come up with the name. Bonus points to anyone who can find it!