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May Ends--the Challenge Continues

 

By Jennifer BB

It would be an understatement to say that this year's May Eat Local Challenge and last year's, which took place in August, were miles apart--literally.  Here in the Northeast (upstate New York to be exact) the farmers markets are just beginning to expand their produce offerings beyond spring onions, pea shoots, lettuce mix and seedlings for transplant.  The chickens on offer are growing from young spring chickens into broilers,  Meanwhile the dairy products--milk, butter, cheeses, yogurt--and local granola, maple syrup, honey, and jams are as plentiful as ever.  All the same, the challenge to eat locally is just beginning.  Eating within our foodshed was definitely more challenging this early in the season but not impossible.  We are ready for June.

Incredible Edibles

by Liz

No matter where in the country you live, local eggs are in abundance in May.  As a natural part of their cycle of fertility, chickens raised in small flocks without supplemental light will lay more eggs in the spring than in the dark of winter, making eggs a truly seasonal food.

Eggs are a relatively inexpensive item -- around here, local, organic ones go for about $3 a dozen, duck eggs slightly more.  I've heard of people in other states that will gladly pay $6 a dozen for high quality local eggs, the argument being that even at 50¢ per egg, it still makes for an economical meal.  I truly believe that the egg is one of nature's perfect foods, which is why my springtime meal planning revolves heavily around eggs in its various forms, one of which is the frittata.

Eating From the Pantry

by Liz

Here in northern New England, it's imperative to be prepared if you are at all committed to eating seasonally.  "Being prepared" means stocking the pantry with excess produce while it's in season -- either by freezing, canning, dehydrating or root cellaring.  Whether the produce is from your own garden or from a local farmer, it makes both economical and common sense  While I am just now starting to crave fresh green vegetables, I'm still doing most of my eating out of the pantry, and am thankful for it.

I have a vegetable garden because it's a great way to spend time outdoors, stay fit and clear my head.  Mostly, though, I garden because I love to eat high quality food, and I can easily grow $1000 worth of organic produce in a growing season.  Keeping a large garden also means that I must practice and hone my skills when it comes to putting this bounty up.

First Local Produce Arrives!

by Sarah Irani

This is my first post with the Eat Local Challenge group! Let me introduce myself: I live in Maryland, which is usually classified as the Mid-Atlantic, but I suppose that Northeast will suffice.  My husband and I were married only six months ago and are trying to establish healthy home habits at the outset. This is the first year for a garden together. We don't have a very large yard, so we are planting in containers and two small raised beds.

We have signed up with Summer Creek Farm's community supported agriculture (CSA) program, but won't be getting our food until June. We try to eat locally as much as possible, but it is so challenging in the long winter months. I have grown weary of potatoes, rutabagas and venison and my darling husband is allergic to carrots. Plus, we have completely run out of venison.