Weeks 46-47: April 8 – 21

As I typed the title, I noticed we’re closing in on the final stretch, only five more weeks to go!  We’ve learned a lot this year about where and how to get local foods.  When we started the year, we were planning on eating only local vegetables.  Then it became local fruits, too, over the summer, when they were readily available at the farmers market.  By the time apple season hit, we were determined to store apples to get us through as much of the year as possible.  Then the Eat Local Challenge in October pushed us to the next level.  For the month, we were pushed to not eat it if it’s not local.  Going forward, that segued into don’t buy non-local if we can buy a local alternative instead.  That means we now buy only local eggs and most dairy.  We also buy local maple syrup and honey.  Trying to keep eating well through the winter, we signed up for a winter CSA, but it was regional.  We backpedalled a bit, but only a bit, and  I enjoyed every bite of those organic, tree-ripened Florida grapefruits.

Passover was last week, and hosting a seder (cooking for 10) was a bit challenging given the season.  We still had a few butternut squash, so two of them got mashed with maple syrup and fresh ginger (from a jar), and got rave reviews.  Potatoes, celeriac, carrots, and cheddar cheese became a casserole, something like scalloped potatoes but much harder to cut into squares.  Unfortunately, our potato supplies were running low enough (especially bu the time the eyes all get cut out) that I actually bought a 5 pound bag of Prince Edward Island organic potatoes at the supermarket.

Salad was a fun challenge.  We boiled whole beets for about ten minutes to get the texture right, then sliced them.  Luckily, our winter CSA had provided us with both red and yellow beets.  Some of the red and Chioggia (striped) beets may have been left from our summer CSA.  We don’t segregate in our refrigerator.  The salad started with winter CSA Florida lettuce, topped by slices of red beetsyellow beets, Florida cucumbers, and feta cheese, and served with homemade balsamic vinaigrette.  It was very pretty and very tasty.

For haroses, a traditional Passover food made of chopped apples (local of course), nuts, wine, honey, and cinnamon, I needed more honey than I had.  I went to Harvest Co-op hoping to find some local honey.  Sure enough, there was honey from Reseska Apiaries in Holliston, MA.  And it had a bright yellow “local honey” sticker on it!

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2 Responses to “Weeks 46-47: April 8 – 21”

  1. mangochild Says:

    Thank you for the update – and a great Passover meal. Haroses is of course my fav part of the Seder… unfortunately I haven’t been able to find local nuts. But honey, cinnamon, apples…. all delicious together, so sticky gooey and delicious. Congrats on the almost-one-year of local eating – spring here and soon the summer will come too with lots of variety. Are you joining a CSA again this year?

  2. Vegyear Says:

    I suspect that local nuts would be walnuts, which I’m mildly allergic to. I also didn’t use local wine (could have, if I’d bothered to try, but I’m used to the flavor of haroses made with Manischewitz) or local cinnamon. :)

    Yes, we signed up and paid back in January for another year (our eighth, maybe? or is it only our seventh?) with the same summer CSA. This year I’ll have more excuse to shop at farmers markets, too, as I have a better sense for how many veggies we need to freeze over the summer. The first farmers market in our area opens at the end of next month!

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