Participating in the Locavore Challenge definitely makes me more mindful about what I eat, but it also inspires me to be a more creative cook. Last weekend I made a late summer standby – Nichols Farm roasted poblanos stuffed with Prairie Fruits chevre and baked with an heirloom tomato sauce. In honor of the challenge, I skipped the usual accompaniment of polenta or rice – neither of which are local. I began to wonder whether I could make polenta or grits from cornmeal sold at Green City Market? How would the dish taste paired with wild rice grown in Minnesota or Wisconsin instead of the long grain variety? This weekend I plan to experiment with pastry — is it possible to make a flaky, tender pastry without using shortening?