herbivore, carnivore, omnivore... local-vore?

So, as our chickens are quickly approaching their egg-laying age and our garden is producing its bounty, I'm more and more intrigued by the challenge of cooking a meal made up entirely of ingredients produced within 20 miles of our house.

An easy win would be to create an omelet using our eggs, produce from our garden supplemented by dairy and herbs from the farmer's market.

But what if I want to get more complex? Where's the limit? I see the bounds have already been pushed.

Looks like there are folks already way ahead of me given the recent ZagatBuzz item about Spruce's ascension to be "the ultimate local-vore's gathering spot."

This will be a fun trend to follow!