http://urbanalocalfood.blogspot.com/
Read more here: http://urbanalocalfood.blogspot.com/ where I'll be writing periodically about the month.
Well, our month of local eating began on Tuesday, September 4, 2007. At this point, it doesn't really seem like a huge deal, or even a challenge. I'm on the last chapter of Plenty, a book written by a couple in Vancouver, B.C. who ate local (100-miles) food for a whole year. Our month-long challenge seems like small beans compared to that. I mean, this is September, the peak of the harvest; the farmers market is overflowing with produce--and yet there are challenges, which I'll be writing about in the coming weeks.
We have been planning and preparing for this month since June, transitioning away from our comfortable tofu, Earth Balance buttery spread, and nutritional yeast to eggs, real butter, and real cheese. I had been preparing for a month without flour--without bread, pasta, pancakes, pizza crust, muffins, cake, but most importantly, TOAST. When I found out that our food co-op has been selling flour milled from wheat grown in Illinois all along, I thought that the month would be a piece of cake.
So far, it hasn't been too tough--just a bit of time involved. Meals have been:
Day 1
Breakfast: Toast with butter, tomato goat cheese spread, muskmelon
Lunch: Spicy Sage Butternut Squash Soup, Michigan Spicy Stew, Peaches
Dinner: Eggs with or without Jalapeno and Roasted Poblano Pepper with "Prairie Burn" Goat Cheese
Snacks: Roasted salted butternut squash seeds
Day 2
Breakfast: Toast with butter, muskmelon, eggs
Lunch: Spicy Sage Butternut Squash Soup, Baked Potato with cheese, butter, and chives, peaches
Dinner: Pizza with spinach, peppers, garlic, caramelized onion, and a tomato sauce
Dessert: Raspberry Muskmelon Honey Popsicle
Day 3
Breakfast: Fried Potato-Onion Balls, Scrambled eggs, Toast with butter and almond butter
Lunch: Michigan Spicy Stew, Baked Potato with cheese, butter, and chives, Dinner: Rosemary-scented Polenta with spinach, eggplant, orange tomatoes, and shallots; with a tomato sauce
Snacks: Honey sticks, roasted salted butternut squash seeds
Coming up next: recipes; making sauerkraut, pickles, and wine; and spices!
Well, our month of local eating began on Tuesday, September 4, 2007. At this point, it doesn't really seem like a huge deal, or even a challenge. I'm on the last chapter of Plenty, a book written by a couple in Vancouver, B.C. who ate local (100-miles) food for a whole year. Our month-long challenge seems like small beans compared to that. I mean, this is September, the peak of the harvest; the farmers market is overflowing with produce--and yet there are challenges, which I'll be writing about in the coming weeks.
We have been planning and preparing for this month since June, transitioning away from our comfortable tofu, Earth Balance buttery spread, and nutritional yeast to eggs, real butter, and real cheese. I had been preparing for a month without flour--without bread, pasta, pancakes, pizza crust, muffins, cake, but most importantly, TOAST. When I found out that our food co-op has been selling flour milled from wheat grown in Illinois all along, I thought that the month would be a piece of cake.
So far, it hasn't been too tough--just a bit of time involved. Meals have been:
Day 1
Breakfast: Toast with butter, tomato goat cheese spread, muskmelon
Lunch: Spicy Sage Butternut Squash Soup, Michigan Spicy Stew, Peaches
Dinner: Eggs with or without Jalapeno and Roasted Poblano Pepper with "Prairie Burn" Goat Cheese
Snacks: Roasted salted butternut squash seeds
Day 2
Breakfast: Toast with butter, muskmelon, eggs
Lunch: Spicy Sage Butternut Squash Soup, Baked Potato with cheese, butter, and chives, peaches
Dinner: Pizza with spinach, peppers, garlic, caramelized onion, and a tomato sauce
Dessert: Raspberry Muskmelon Honey Popsicle
Day 3
Breakfast: Fried Potato-Onion Balls, Scrambled eggs, Toast with butter and almond butter
Lunch: Michigan Spicy Stew, Baked Potato with cheese, butter, and chives, Dinner: Rosemary-scented Polenta with spinach, eggplant, orange tomatoes, and shallots; with a tomato sauce
Snacks: Honey sticks, roasted salted butternut squash seeds
Coming up next: recipes; making sauerkraut, pickles, and wine; and spices!