checking in on eating in
My month of local eating has been quite the experiment for me, and so far I'd say it's a success. I have been happily busy planting, growing, and harvesting my own vegetables and animals as well as making trips to other farms and farm stores for things I can't/don't produce. It is taking more time, money, and effort than conventional eating, but worth it. Hands down, worth it.
Hell, it just plain tastes better!
I haven't been a purist. The things I "cheat" with are exotics like coffee and spices, or basic condiments. Also, food presented to me by guests or hosts. For example, I ate some homemade mac and cheese with local cheese and non-local pasta when friends brought it to a cookout at the farm Saturday night. I had organic veggies at a friend's BBQ that were not from around here. I will never turn down what the guest/host offers based on proximity, but these events are few and far between. So for the majority of the food I have eaten has been from Washington County, and I am in awe of the variety and reasonable prices if people are willing to seek it out and cook it at home.
This week I made a small pizza with onions and garlic from the garden, Cabot cheese, and artisanal sauce from New Hampshire. I made free-range beef burgers last night on the grill. I have fallen into the habit of making double everything, so that I can stock the fridge with leftovers for the work week. When I forget to do that, I'm left eating local jerky and a piece of local cheese from the gas station for lunch, (not the healthiest option). Today we're doing some rogue grilling outside the office, and I brought a big burger I pattied up last night with my own onions, garlic, eggs, and some Veryork breadcrumbs. It should be pretty tasty. I'll eat it between two pieces bread I bought from Wayside. The ketchup will not be homemade, nor the mustard, but the bulk of the meal will be. I'm not into the details, but the spirit of the venture is to make the main course as local as possible.
So why am I doing this? Jumping through all these food hoops? Because seasonality has become sacrament to me, and it is how I want to live my life. I don't want to import my meals from far away, I want to savor what home tastes instead. There is honesty in eating the food that is produced around you, that rises and falls with the turning of the year. It is an agricultural economy that needs our help, and supports our neighbors and landscape. It is how our grandparents ate before the world filled with fluorescent-lit supermarkets selling contrived food. (That's not too strong a word either.) It is wholesome in a world who bought the lie that convenient was more important than anything else. In truth, convenience is killing us.
I like getting my haul from the farmers market and cracking open cookbooks or combing the internet for new recipes. Some things are becoming ritualistic: like the love/hate relationship I have with zucchini and the inevitable batches of Zuc chocolate chip cookies that come out of it. Same goes for the pumpkins on the vine in July turning into jack-o-lanterns at the great Holiday, Halloween. I want to know the stories, history, and folklore around the food that fed the people of this part of the world and soak in it. I want to be a part of the heritage. It's mine now too.