The first week after the winter farmer's market is always great in terms of eating. I've been enjoying fresh salad, baked goods, goat cheese, etc. But as much as I adore my fresh, healthy, whole foods, sometimes I simply crave snackier snack food. I'm not talking doritos-- but more like your basic health-nut kind of snack food. So I thought I'd share with you what my local snacks usually consist of, and then confess the non-local purchases I made recently! (about which I am actually quite excited!)
Local snacks usually consist of....
Pickles
Cheese
Crackers (Wild Hive Bakery)
Corn or Apple Muffin (Wild Hive Bakery...I keep frozen)
Biscuit (Wild Hive Bakery...I keep frozen)
Beef jerky (Kiernan Farm, or Fleischer's Meats)
Frozen Blueberries or Raspberries (Winter Sun Farms, or my own frozen berries)
Oat Mush Bar (I tried to invent a granola type bar using local oats...it was edible)
Any local snack ideas besides the ones above?
And here's what I bought today at the health food store....drum roll...
- raisins
- wild rice sticks
- aged cheddar pirate's booty
- raw revolution bars
Cannot wait to plow through those!
Wednesday, March 16, 2011
Wednesday, March 9, 2011
Local Food Flood
If you're lookin' for a new spot to buy local food-- check out Earthgoods on Main street in New Paltz. We've managed to bring in products from Four Winds Farm, Feather Ridge, Hawthorne Valley Farm, Ronnybrook Farms, Neighborly Vermont, and more. Especially when the growing season starts again, we'll be fully stocked. Right now we have tons of local/regional pickled and fermented goods, dairy, honey, syrup, and root crops.
Yay for supporting local farms and businesses!
Yay for supporting local farms and businesses!
Wednesday, February 16, 2011
Food Coma
I've been feeling especially blessed from all this delicious winter eating. I've also been feeling a bit comatose. But I've risen from the zonked-out digestive state to share a new recipe and poem with you.
Best Soup I've Ever Made
Frozen Kale, Winter Sun Farms, New Paltz, NY
Tomato Puree, Winter Sun Farms, New Paltz, NY
Bacon, Full Moon Farm, Gardiner, NY
Carrots, Four Winds Farm, Gardiner, NY
Cumin
Garlic Powder
Salt
Pepper
and here is a little poem inspired by the food characters on my counter:
Away We Go...
Oh goodness--
beet markings on a white bowl
and the stem of a sprouted sunflower seed,
lone across the counter.
When I notice,
I am not just moved but struck.
I say, "remember that!"--
this morning with these colors--
beets like the inside of longing,
greens that whisper "away we go..."
Best Soup I've Ever Made
Frozen Kale, Winter Sun Farms, New Paltz, NY
Tomato Puree, Winter Sun Farms, New Paltz, NY
Bacon, Full Moon Farm, Gardiner, NY
Carrots, Four Winds Farm, Gardiner, NY
Cumin
Garlic Powder
Salt
Pepper
and here is a little poem inspired by the food characters on my counter:
Away We Go...
Oh goodness--
beet markings on a white bowl
and the stem of a sprouted sunflower seed,
lone across the counter.
When I notice,
I am not just moved but struck.
I say, "remember that!"--
this morning with these colors--
beets like the inside of longing,
greens that whisper "away we go..."
Friday, February 11, 2011
Winter Farmer's Market!
Hey everyone--
Don't forget to stop by the New Paltz Winter Farmer's Market!
When: Saturday, Feb 12th from 10am-3pm
Where: Deyo Hall, Broadhead Ave (behind Salvation Army), New Paltz, NY
You can stock up on local grain and baked goods, greenhouse greens!, root crops, meat, cheese, preserves, and more. Hope to see you there!
Don't forget to stop by the New Paltz Winter Farmer's Market!
When: Saturday, Feb 12th from 10am-3pm
Where: Deyo Hall, Broadhead Ave (behind Salvation Army), New Paltz, NY
You can stock up on local grain and baked goods, greenhouse greens!, root crops, meat, cheese, preserves, and more. Hope to see you there!
Wednesday, February 9, 2011
My Housemate, Ella
When you are sick of figuring out how to make dinner with the same 25 or so food items, over and over, there is nothing better than having your housemate cook for you!
My friend Ella, who I met years ago because she is the older sister of one of my dearest friends, Katy, recently moved into our home. It is a blessing to have her here for many reasons-- especially because of things like impromptu, a Capella kitchen dance parties she starts at 9am. And last night, she cooked the most wonderful soup from a Brook Farm winter CSA share. I'd like to let you all know about it.
Ella Squash Magic Soup:
Butternut Squash, Four Winds Farm, Gardiner, NY
Parsnips, Brook Farm, New Paltz, NY
Carrots, Brook Farm, New Paltz, NY
Sage (dried), Taliaferro Farms, New Paltz, NY
Ginger
Garlic
Onions
Turmeric
Oh it was incredible! Along with it, I ate a baked dish of...
Potatoes, FLOW Cooperative, NY
Kale (frozen), Winter Sun Farms, New Paltz, NY
Fresh Mozzarella, Vermont
and a side of...
Stew Beef, Cricket Creek Farm, MA (which I bought while visiting my friend who works there)
And nothing like following that up with a household game of Twister, in which the kitten was responsible for some of the spinning!
with appreciation,
Marigo
My friend Ella, who I met years ago because she is the older sister of one of my dearest friends, Katy, recently moved into our home. It is a blessing to have her here for many reasons-- especially because of things like impromptu, a Capella kitchen dance parties she starts at 9am. And last night, she cooked the most wonderful soup from a Brook Farm winter CSA share. I'd like to let you all know about it.
Ella Squash Magic Soup:
Butternut Squash, Four Winds Farm, Gardiner, NY
Parsnips, Brook Farm, New Paltz, NY
Carrots, Brook Farm, New Paltz, NY
Sage (dried), Taliaferro Farms, New Paltz, NY
Ginger
Garlic
Onions
Turmeric
Oh it was incredible! Along with it, I ate a baked dish of...
Potatoes, FLOW Cooperative, NY
Kale (frozen), Winter Sun Farms, New Paltz, NY
Fresh Mozzarella, Vermont
and a side of...
Stew Beef, Cricket Creek Farm, MA (which I bought while visiting my friend who works there)
And nothing like following that up with a household game of Twister, in which the kitten was responsible for some of the spinning!
with appreciation,
Marigo
Sunday, February 6, 2011
Indulgences!
Welcome to tonight's dinner! Check out what's simmering on the stove as we speak:
Lamb Potato Soup
Lamb roast, Full Moon Farm, Gardiner, NY
Potatoes, FLOW Cooperative, NY
Parsnips, Four Winds Farm, Gardiner, NY
Sun-dried Tomatoes, Veritas Farm, New Paltz, NY
Kale (frozen), Winter Sun Farms, New Paltz, NY
Herbs, Taliaferro Farms, New Paltz, NY
Garlic, Who Knows Where! Eek! I ran out of local garlic...any tips anyone?
Salt
Yay! Another almost entirely local, balanced meal, in February. I find a soup like that to be pretty darn satisfying, but sometimes I CRAVE flavors other than what I'm getting. Last night, at a friend's birthday party, I stuffed myself with Hershey's kisses, green olives, and chocolate cups cakes. It was as if I had never seen snack food before. THEN I went out to dinner for Japanese food. Ah well, letting go of the seriousness and doing fun things with friends is always nice. I leave room for certain indulgences-- keeping in mind that I am just one eater, and I can't eat my way to changing the whole system, anyway.
When I do purchase non-local grocery items, it is usually one or more of the following:
1) Salt (daily)
2) Black Pepper (sometimes)
3) Olive Oil (sometimes)
4) Rice (once in a while)
5) Bread (sometimes)-- I buy Bread Alone bread often, which is a local baker but it is not made from local wheat. Sometimes I eat Wild Hive Farm Bakery bread, which is made from local grain, but it's harder to get a hold of
6) Pasta (once in a while)-- I also eat Wild Hive pasta, made from local ingredients, which comes in spelt egg noodle form. But once in a while I just miss the cute little spirals from my childhood!
Alright friends, time to check on the food.
Love and.....dried hot peppers!
Lamb Potato Soup
Lamb roast, Full Moon Farm, Gardiner, NY
Potatoes, FLOW Cooperative, NY
Parsnips, Four Winds Farm, Gardiner, NY
Sun-dried Tomatoes, Veritas Farm, New Paltz, NY
Kale (frozen), Winter Sun Farms, New Paltz, NY
Herbs, Taliaferro Farms, New Paltz, NY
Garlic, Who Knows Where! Eek! I ran out of local garlic...any tips anyone?
Salt
Yay! Another almost entirely local, balanced meal, in February. I find a soup like that to be pretty darn satisfying, but sometimes I CRAVE flavors other than what I'm getting. Last night, at a friend's birthday party, I stuffed myself with Hershey's kisses, green olives, and chocolate cups cakes. It was as if I had never seen snack food before. THEN I went out to dinner for Japanese food. Ah well, letting go of the seriousness and doing fun things with friends is always nice. I leave room for certain indulgences-- keeping in mind that I am just one eater, and I can't eat my way to changing the whole system, anyway.
When I do purchase non-local grocery items, it is usually one or more of the following:
1) Salt (daily)
2) Black Pepper (sometimes)
3) Olive Oil (sometimes)
4) Rice (once in a while)
5) Bread (sometimes)-- I buy Bread Alone bread often, which is a local baker but it is not made from local wheat. Sometimes I eat Wild Hive Farm Bakery bread, which is made from local grain, but it's harder to get a hold of
6) Pasta (once in a while)-- I also eat Wild Hive pasta, made from local ingredients, which comes in spelt egg noodle form. But once in a while I just miss the cute little spirals from my childhood!
Alright friends, time to check on the food.
Love and.....dried hot peppers!
Thursday, February 3, 2011
The Meat Of It
The meat of it--
I am currently working as an intern for the Local Economies Project (also known as the Hudson Valley Farm Project) exploring myriad potential initiatives to promote sustainable agriculture and local living economies in the Hudson Valley. I also work at a local health food store, and am making great strides along with the other staff to bring a variety of local products to the store. My heart lies in work like this, organizing for and advocating for local food economies and the social, environmental, and economic benefits they provide. I'd like to think of the Love Eating Here Project as the side dish to the main course goals I am working toward (corny food references? local corn-y food references? ahhhh)
In the Love Eating Here project, my goal is to establish a 99% locally grown (also locally processed and distributed, when applicable), complete, year-round diet that satisfies basic nutrition (and is yummy...and doesn't make me go insane!). To be specific, this includes more than just the low-hanging fruit (pun intended), like fruits and veggies. It extends to local protein sources, carbohydrates, cooking oil, spices, snack food, desserts, and drinks.
**I also want to make it clear that I understand that for much of the population this diet is impossible to replicate, for many reasons which we can explore as we go along, and this diet is by no means a solution or strategy for addressing food access issues. Rather, I see it as one part of the self and cultural education important in a local food movement whose mission necessarily includes addressing food access issues.
I am excited about working on my local food diet, specifically as a means to
(and this is roughly in order of importance for me)...
1) Understand systems: Identify the strengths and weaknesses of the Mid-Hudson Region food system
2) Support and engage with local farms: through my purchases and the networking involved in it-- encouraging increased production and sustainable growing practices, understanding farmers' needs, etc
3) Address my environmental impact: Reduce my carbon footprint (reducing "food miles")
There are many other motivations-- maybe benefits to my personal health? (the verdict is still out...) Maybe people who know me will be inspired to spend all day figuring out where they will buy their food, and all night preparing it in the kitchen? : ) I won't bet on those things happening, but I am certainly motivated by the three formally listed items above, and that's enough for me.
Ok, well I think I tackled some of the meat of it.
Check out today's menu if you'd like!
Goat Meat Sauce Ground goat meat, Acorn Hill Farms, Gardiner, NY
Tomato puree (frozen by me), Green peppers, (frozen by me) Taliaferro Farms, New Paltz, NY
Beets, Four Winds Farm, Gardiner, NY
Kale, frozen by Winter Sun Farms, New Paltz, NY
Red Onion, a farm I can't remember, NY
Black Pepper
Salt
Corn Flatbread
Fine Ground Cornmeal, Wild Hive Farm Bakery, Dutchess County, NY
All Purpose Flour, Wild Hive Farm Bakery, Dutchess County, NY
Salted Butter, Ronnybrook Farms, Ancramdale, NY
Egg, Feather Ridge Farm, Elizaville, NY
Maple Syrup, Somewhere in NY
Water, My backyard!
I am currently working as an intern for the Local Economies Project (also known as the Hudson Valley Farm Project) exploring myriad potential initiatives to promote sustainable agriculture and local living economies in the Hudson Valley. I also work at a local health food store, and am making great strides along with the other staff to bring a variety of local products to the store. My heart lies in work like this, organizing for and advocating for local food economies and the social, environmental, and economic benefits they provide. I'd like to think of the Love Eating Here Project as the side dish to the main course goals I am working toward (corny food references? local corn-y food references? ahhhh)
In the Love Eating Here project, my goal is to establish a 99% locally grown (also locally processed and distributed, when applicable), complete, year-round diet that satisfies basic nutrition (and is yummy...and doesn't make me go insane!). To be specific, this includes more than just the low-hanging fruit (pun intended), like fruits and veggies. It extends to local protein sources, carbohydrates, cooking oil, spices, snack food, desserts, and drinks.
**I also want to make it clear that I understand that for much of the population this diet is impossible to replicate, for many reasons which we can explore as we go along, and this diet is by no means a solution or strategy for addressing food access issues. Rather, I see it as one part of the self and cultural education important in a local food movement whose mission necessarily includes addressing food access issues.
I am excited about working on my local food diet, specifically as a means to
(and this is roughly in order of importance for me)...
1) Understand systems: Identify the strengths and weaknesses of the Mid-Hudson Region food system
2) Support and engage with local farms: through my purchases and the networking involved in it-- encouraging increased production and sustainable growing practices, understanding farmers' needs, etc
3) Address my environmental impact: Reduce my carbon footprint (reducing "food miles")
There are many other motivations-- maybe benefits to my personal health? (the verdict is still out...) Maybe people who know me will be inspired to spend all day figuring out where they will buy their food, and all night preparing it in the kitchen? : ) I won't bet on those things happening, but I am certainly motivated by the three formally listed items above, and that's enough for me.
Ok, well I think I tackled some of the meat of it.
Check out today's menu if you'd like!
Goat Meat Sauce Ground goat meat, Acorn Hill Farms, Gardiner, NY
Tomato puree (frozen by me), Green peppers, (frozen by me) Taliaferro Farms, New Paltz, NY
Beets, Four Winds Farm, Gardiner, NY
Kale, frozen by Winter Sun Farms, New Paltz, NY
Red Onion, a farm I can't remember, NY
Black Pepper
Salt
Corn Flatbread
Fine Ground Cornmeal, Wild Hive Farm Bakery, Dutchess County, NY
All Purpose Flour, Wild Hive Farm Bakery, Dutchess County, NY
Salted Butter, Ronnybrook Farms, Ancramdale, NY
Egg, Feather Ridge Farm, Elizaville, NY
Maple Syrup, Somewhere in NY
Water, My backyard!
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