Local meal with pine pollen

For dinner I had:

Scrambled eggs from my chickens, who have mostly been eating fresh wild grasses, young yellow dock leaves, wild mustard flowers, but mostly worms, grubs, and bugs.  My favorite way to eat bugs.   The eggs were cooked  in olive oil that came from olives I gathered from the local neighborhood.   They were pressed by Andy Dale in a community press in Berkeley.

Red russian kale from the rock dust enhanced soil in my garden.   Sweetened by the frost and the minerals.

A glass of elderberry cordial from the elder tree down the bike trail from my house.

For accidental dessert, I had pine pollen that I licked from my fingers after some brief  pine pollen processing.    We got the catkins with pollen yesterday, from the ubiquitous Monterey pine.   This stuff taste amazing!