Last week, I was working on a big project at my office. Then we were out of town for a few days helping my mother move. So, we weren't diligent about our local eating.
One of the things that I realized while I was so focused on my project at work was that I don't spend much time planning my meals. I would go the whole day without having much breakfast or lunch, becasue I hadn't planned. Before our commitment to eating locally, I would have just picked something up at at a carry-out place. I hope I would have chosen that over McDonald's, but who knows? I ruled out carry out as an option -- so I just didn't have much of anything for lunch. By the end of the day I would be so hungry and have no idea what I wanted to make for dinner. Luckily, we still have some leftover choices from before our commitment to local eating. Hotdogs rule!
When we were out of town, we decided that we could have what people offered. We also picked up a few things that we wanted but can't get here. They were not local to Pittsburgh, but they were unusual and of good quality. On our way back to Buffalo we stopped and picked cherries near the PA - NY state line. They were SOUR cherries (good for pies) and they were so ripe. The tree I picked from had hardly been touched. I could grab them by the handful. We ended up with a little over 13 pounds. Jon pitted them and they are in the freezer waiting for us come January and February when the local selections may be a bit slim around here.
What we have noticed is that we are eating at home every night. In the past we would eat out 3-4 nights a week. We are members of a CSA (community spnsored agriculture) and every week we get a bag of fresh organic vegetables straight from the farm. So far we have had a lot of lettuce and summer squash. I made a dessert out of zucchini. The people I shared it with loved it, I was not so sure. We are planning to try some bread & butter pickles and maybe a some soup for the freezer. We also just came across a chicken farm that delivers. We can get locallay raised chicken and fresh eggs delivered to our door every other week. This might turn out to be better than we imagined.
I have never been a big planner, so it will still take some work. Also, there are those moments when I am tempted by a can of soda or a Lindt chocolate ball. As Jon said to my brother on the phone this evening, "Dude, we're on the 100 mile diet. Ya gotta love it!"
1 comment:
Hi Cathy,
You and Jon are much more into this than we are!
My mind and heart is 100% for the idea, but in practice, it is full of compromises.
I've almost finished Animal, Vegetable, Mineral, Miracle. It is full of inspiration,lilting prose and ideas. But I am continually struck by how much other types of energy (man and manmade), time and money it takes to support her mission.
Just a couple of comments until I am more versed in the RSS previous discussion:
Niagara Falls has a Farmer's Market at 19th and Pine on M W F. On T TH & S it is in N Tonawanda at Robinson and Payne - church (Grace Lutheran?) parking lot.
Janice Okon this morning has an article on eating (drinking!) green. She covers coffee, wine, and meat - not so much local, as organic.
http://www.buffalonews.com/185/story/121706.html
Not eating meat does pose an additional challenge for me. I do depend very much - probably too much - on soy based. Finding other protein sources will be helpful.
For meat eaters Aldinger's Farm on Ransom Rd near Broadway in Lancaster raises cows and pigs. It can be purchased by the side and processing is done by someone in Alden. For more info contact: Wayne Aldinger 937-9353.
Porter Farms IS great and fun finding creative ways to use and put by the bounty. For zucchini and summer squash, I shred and blanch it very briefly before freezing in quart bags. This takes up less room than a casserole or dessert, but can be used in these same recipes anytime.
While I do compost, so much is still too good for its final repose. I keep a bag in the refrigerator for cuttings and unusable parts and with any leftovers at the end of the week, I throw the whole bagful into my crockpot. I add whatever herbs are in need of trimming in the garden, some water, and let it cook down for 12 hours or so, adding more water or seasoning as needed. I do rely on other seasonings at hand like bay leaf and Bragg's (from Santa Barbara, unfortunately). Then I strain it - giving the compost its due, and freezing the broth in different sized containers for the basis for winter soups, stews, casseroles.
Cathy, I'm so happy that you are blazing the Buffalo trail for us.
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