It has been awhile since we last blogged about eating local. Time flies when you are having fun!
The 100 mile diet challenge still remains a focal point in our choices and we have learned much in the process, but it can be exactly that, a challenge. For example it takes a bit more time to prepare things from scratch, plan meals around what is in season and to just be conscious and creative about what we eat. It takes some patience with yourself as you discover what works for you and what doesn't.
I discovered for example, that I can't cook without lemons. I don't have a local source of lemons, so they are on
my list of non-local items. Also, we love our coffee. Especially Starbucks. Starbucks is a socially conscious company whose values reflect in the way they do business around the world. But to keep with our local theme, once a month we go to Spillin' the Beans in Troy, NY and purchase locally roasted beans from Nick Porcia of Grafton Hills Coffee Roasters.
my list of non-local items. Also, we love our coffee. Especially Starbucks. Starbucks is a socially conscious company whose values reflect in the way they do business around the world. But to keep with our local theme, once a month we go to Spillin' the Beans in Troy, NY and purchase locally roasted beans from Nick Porcia of Grafton Hills Coffee Roasters.Argyle Cheese Farmers, with Marge and Dave at the helm, raising their own dairy cows and making artisan cheeses and yogurt, remains the highlight of my week at our year-round farmers market. My motto is "Cheese is Therapy." A $5 block of cheese is the cheapest form of therapy around.
I bought a bread machine, and occasionally I make bread, but my new love is Our Daily Bread from Chatham, NY. They are also at the Troy Waterfront Farmers Market. They use only organic flour and offer ever so many types of artisan breads and other yummies.
I couldn't find a source of local butter, so I said, "How hard can it be?" and googled
it. Turns out not to be hard at all. I found a recipe for cultured butter, which I made with just a mixer. I found that when the butter splits from the buttermilk, you have to cover the bowl with a towel to keep it from splattering all over your kitchen. "What I need is a food processor," I said t o my husband. A week or so later, I found a Cuisinart Food Processor at a garage sale for a dollar. Now I make our delicious creamy butter once a week from cream from our local Battenkill Dairy. I buy inexpensive little crocks and give it away. I could do it in my sleep at this point. It is too much delicious fun for so little effort.
it. Turns out not to be hard at all. I found a recipe for cultured butter, which I made with just a mixer. I found that when the butter splits from the buttermilk, you have to cover the bowl with a towel to keep it from splattering all over your kitchen. "What I need is a food processor," I said t o my husband. A week or so later, I found a Cuisinart Food Processor at a garage sale for a dollar. Now I make our delicious creamy butter once a week from cream from our local Battenkill Dairy. I buy inexpensive little crocks and give it away. I could do it in my sleep at this point. It is too much delicious fun for so little effort.But we also have a few things we buy that are non-local. Cereal, Soy milk, almond milk, rice, boxed mac and cheese are staples of our diet. But I would say that at least 70% of what we buy now is local. The challenge is to keep coming up with recipes to keep it interesting. I can get into a bit of a rut.
I think, for me, it is still about making choices with an end in mind. What do I personally want to accomplish? How do I want to live in the world? I believe in supporting local business, local farmers, local families and I want my choices to reflect what I believe in.
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