So, the challenge month is almost over ! I’m just getting into the swing of eating more locally.
What have I learned ?
I know how to do it. I know where to get local food. I just have to discipline myself. We have such an abundance and variety available to us here – of really, really good local produce, meat, eggs, (and dairy and goat products .. if you know the right people !). It all comes down to changing habits.
I do notice that I’m much more conscious when I’m shopping. I think twice about the jar of pasta sauce or box of cereal, knowing that I can make my own sauce with fresh tomatoes, or have fresh eggs for breakfast. And, I know that I will feel more satisfied when I do. Bodies like fresh over packaged every time.
I’m also saving money and having more fun shopping ! There are so many farmers markets, and farm stands here, that I can go to a different one every time I shop. My work takes me all over the county, a different direction each day. So, I’ve sampled farm stands from Bierwagen’s in Chicago Park, to SunSmile Farm in Grass Valley. Plus farmers markets, BriarPatch, and plenty of friends’ gardens in between.
Shopping at farm stands is such a pleasant, mellow way to purchase food. Just last week, as I was still readjusting to my real life after vacation, and wasn’t quite in the mood yet for a grocery store trip … I stopped in to the farm stand at Loma Rica Farm. Perfect ! One-stop shopping. I bought eggs, corn, carrots, peaches, a big tomato and the sweetest red pepper I’ve ever tasted. I can’t remember what kind it was, I know Nell told me. But, I want more ! Well worth a visit, if you haven’t been there.
Now, the real challenge ( I hesitate to call it a challenge … its not as if I’m suffering here !) will be continuing to eat plenty of local food through the fall and winter. I’m clearing out my freezer ( another sacrifice, ugh, I have to eat the icecream and pepperoni pizza, darn it … ) to make room for zucchini, tomatoes and beans from the garden. Sliced and frozen in ziplock bags, jars or re-used deli containers, these will be there whenever I want homemade soup this winter.
There will also be plenty of soup stock in the freezer. Beef stock made from Nevada County Free Range Beef bones, and chicken stock from local broilers. And beets … got to have beets all winter. I make a delish borscht. I’d share the recipe, but its different every time I make it …
I have to plan something to bring to the potluck on Sunday. I’m notorious for bringing carrot sticks to potlucks. To bring something made from a recipe will really be a challenge. When I’m in the kitchen there should be a sign saying ’supervision required’ … anything might happen. I have a friend who is a very good cook. She spends tons of time in her kitchen, and loves it. She always seems to be wearing a very stylish apron while she cooks. Maybe I’ll get an apron.
Until then, I’ll leave you with a hearty hot “recipe”, for goulash … comfort food – local style.
In a large skillet, brown Nevada County Free Range Beef ground beef, sea salt and ground black pepper, sweet red onion from Farmers Market, garlic from BriarPatch, add Roma tomatoes frozen (with juice) from my garden last fall, fresh basil from this year’s garden, a few chopped olives from my favorite olive grower in Chico, maybe a chopped jalapeno from Sam’s garden …. add noodles and ‘look Mom, an update on an old standby’ (and no Campbell’s tomato soup).
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