Farmers Market Loot, Eat Local Challenge Version

August

Today with Farmers Market Loot, I’m announcing a little challenge: Let’s follow the Stone Barns Center Eat Local Challenge for the final week of August: try to have everything you eat come from within a 100-mile radius.

Today’s loot, clockwise from the purple potatoes on the bottom left.
Potatoes, $4/pound, Blooming Hill Farm
Corn, $2 for 5 ears or 50 cents each, R&J Produce
Garlic (can’t remember!) Blooming Hill
Iceberg, $1.50 per head, R&J Produce
Heirloom tomatoes (can’t remember either!), The Orchards of Concklin
Blueberries, $6.50 quart, The Orchards of Concklin
Flowers, $10, High Meadow Flower Farm
Green beans $4 pound, Blooming Hill
Shallots, $6.50 pound,
Chickens, $10 each, Dines Farm
Blackberries, $2.50, Blooming Hill
Squash blossoms, $3, Blooming Hill
Onions (can’t remember) Blooming Hill
Sun Golds, $4, Blooming Hill

Blooming Hill: $40
Dines: $20
Orchards of Concklin: $37
R&J: $9.50

Total: $106.50

So for my Eat Local week, we also need to get some local staples.
We can hit Whole Foods to get Ronnybrook milk, butter and cream.
We wrote about Wild Hive Farm a few weeks back. They mill local grains to make flour and other products. That should help with any kinds of pie crusts or other carbs. You can go there or you can order through mypersonalfarmers.com. We can also get bread from Bread Alone.

What else will we need? How will you try to keep with the challenge? And do you have any suggestions on how I should use my loot to eat local this week?

I know, I know: it’s August. How hard can eat local be? But it will raise awareness of how many things we depend on that come from afar. But then it also raises awareness of tomatoes as gorgeous as these:

Who’s up for it!? Don’t worry… I’ll help with recipes.. plus you get to be voyeurinto a week’s worth of my meals!

And if you come up with something great, you can always enter it in the Locally Grown Recipe Contest: Click here for details.

This entry was posted on Thursday, August 21st, 2008 at 9:56 am by Liz Johnson.
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