It doesn't get much better than this

Lunch/brunch:
Shallots sauteed in butter until lightly brown, tossed in a handful of roughly chopped arugula and fresh tarragon, then scrambled two eggs and served veggies on top of the eggs: All local/natural/small farm except for the salt & pepper.

Dinner:
Porterhouse steak, potatoes cooked with turnips and garlic and mashed with butter and milk, and a salad with radish, kohlrabi, and onion: All local/natural/small farm except for olive oil, balsamic vinegar, salt & pepper.