So Mark and I have been talking..."How far are we going to take this local eating thing..." So I thought it might be good to lay down some ground rules or goals. I feel very confident that we can be a whole lot more concious of what we are eating for sure!
Here goes:
Choose local over non-local when offered
Learn what produce is in season when
Switch to local honey & maple syrup
Switch to pastured eggs
Visit a farmers' market once a week (Northside FM goes all winter now every Wed 4:30-7:30)
Add more seasonal recipes to my collection
Freeze a frequently-used item during the season (tomatoes, corn, onions, peppers)
Can or Freeze a frequently-used item during the season (tomato sauce, tomato paste, enchilada sauce, chile sauce, pickles)
Join a CSA again (Eaton Farm begins May 2010 - $375 for 1/2 share for 22 weeks
...includes 1/2 dozen pasatured eggs per week!!)
Purchase a side of grass-fed beef (McKinney & Sons Farm - Delivering in January = $189 to split with Mark's parents & The Hinsons)
Purchase local pastured chickens, turkey & pork (Red Sun Farm or Tewes Farm)
Use milk & cream from Snowville Creamery (at Biggs)
When eating out...try to eat at a locally sourced restaurant or at least a locally owned one
Try to drastically reduce the amount we eat out at restaurants ($$ too)
Kris
2 comments:
Awesome - way to go Becknell!
This may sound stupid, but the hardest thing to do is come up with Side Dishes. We do a lot rice or beans, but without the ease of throwing some Frozen French Fries in the oven, it is hard to think of stuff to make. I guess that is the challenge...not as easy...I guess that is why things are called conveinience foods.
Kris
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