Seacoast Eat Local

We have just $2,000 left to raise for the annual printing of Seacoast Harvest, a local food guide. This is a donation-based and volunteer-based effort, which is why we can offer it freely throughout the Seacoast counties.

Please donate $25 or more toward the 2011 edition of Seacoast Harvest.  In thanks, we will mail you a copy of Seacoast Harvest as soon as it is published in late May.

Thanks to the cheerful efforts of a team of volunteers, we are nearly finished with gathering data for the 2011 edition of Seacoast Harvest, the local food guide published by Seacoast Eat Local. This indispensable guide looks better, gets bigger, and becomes more comprehensive every year.Why the Seacoast  loves our Seacoast Harvest guide: we don’t charge farms to be listed, we give it away for free to individuals and organizations, it promotes eating locally and connecting to farms and food, we list every farmer we can in 3 counties, it’s printed with certifiably environmentally sound practices, it lists all farmers’ market for summer and winter, and it’s chock full of inspiration for supporting your local food economy.We are hoping to publish 8,000 copies again this year, but we can’t do it alone! We are seeking sponsorships in order to print Seacoast Harvest. Thanks to the generous donations from Seacoast businesses, organizations, citizens, and farmers, we are close to our goal. However, we have $3,000 left to go before we make our goal.How you can donate (your donation is tax-deductible):As an individual: A $25 donation will get you the 2011 edition mailed to you, hot off the presses in late May! An easy and affordable way to participate in your local food community.As a business: For $100, $250, or $750 we will highlight your business in print, on-line, and through our hoppin’ social media outlets. A great way to connect your business to the local food movement.Please email me for further information. Our deadline for fundraising is April 15. $3000 left to go! Let me know if you would like to help: foodguide@seacoasteatlocal.org.

One of the really nice things I’ve encountered is the generosity of others…I’ve received free eggs from a student, lots of tomatoes from friends, fish from my boyfriend’s father, a big ole pile of swiss chard, and cheese and beans from Sara Zoe! These gifts in my non-challenge time still would have been appreciated, but now, I’m eating so specifically, that these local food gifts don’t linger in my fridge. They are made into meals and eaten with gratitude.

I decided to eat the lunch I’m given gratis at work as another exception to the 150-mile radius. For those of you who know where I work, you know the food is delicious, and from an independent business, though not sourced locally. But that’s a few meals a week I don’t have to prepare, so I’ll take it!

I think I’ve found my rhythm as far as preparing meals go, so it’s getting a bit easier. I did eat out once last week during a visit out of town, and I ate some chocolate last night (shade grown, fair trade, 10% of profits to the rainforest, blah blah blah. It still had been to more exotic places than most Americans who eat the stuff).

Other than that, it’s been all local, each meal. Lots of eggs, lots of dairy. Veggies, some de-thawed berries. Found a melon the other day, and it felt like a treat. I’m feeling that we take out abundant food for granted. When we tighten our parameters and cook each meal, we realize how spoiled we are in our society. I’m appreciating all the efforts involved, from seed to food.

Thanks to everyone who is nourishing me!

I’ve completed four days of local-only food. I’ve been getting berries and veggies from Tuttle’s (they have quite a bit of their home-grown veggies on the shelves now), Barker’s Farm (on Route 33), picked up some milk and cream from Philbrick’s (they carry the Harris glass bottle dairy) and snipped some mint from my front yard. I ordered a 5lb bag of the Wood Prairie whole wheat flour (and made a leaden loaf of 100% whole wheat bread…I actually do know better than to do that, it was just an experiment). I have some local butter, cheese, honey, and maple syrup. I’m picking up fish tomorrow. Oh, and I harvested my own sea salt.

I only have myself to feed, but it’s amazing how much forethought it’s been taking. Right now, at 7:30 at night, I need to consider tomorrow’s breakfast. Defrost some berries? Boil potatoes? Start another round of bread? If I’m not at home for lunch, I’ll need to bring something along. Unfortunately, it feels like a bit of a chore, but I know it will get easier as I grow accustomed to my new rhythm.

On the delicious side of local food, I made a great ratatouille last night with gorgeous tomatoes, eggplant, onion, zucchini, and summer squash (substituting local butter for the olive oil) , a pretty salad with shell beans, and berries with maple-sweetened whipped cream. I’m making vichyssoise later this week.

I’m going to try to go as long as possible with 100% local food. I think next week I’ll consider what exceptions I may make (tea, cinnamon, white flour, and chocolate come to mind). I also need to gauge how reasonable it is to do drive all about to gather this awesome food, as it’s the environmental aspect of this challenge that I love. I’ve already learned a lot, I only wish my schedule would allow me to get to any of the farmer’s markets.

Hope everyone else in the Challenge is feeling nourished and proud.

Happy eating!

As September gets closer, I’m spending more time preparing for the month’s challenge.  I’m going to be pretty rigid, and stick to the 150 mile radius for the source of all my calories. The exception I’m making will be for grain, I’ll do my own bread baking with Maine grown wheat. It’s starting to feel pretty intense as I sort out my fridge and cupboards. I’ve been eating at one extreme (grabbing sandwiches from the health food store, eating out frequently), so my switch to the other is a real change (planning ahead, eating food with known provenance).

I’ve put some berries in the freezer. I’ve emailed friends and family to keep a look out for local stuff for me. I’ve made friends with some chickens for their eggs. I bought more storage containers to better preserve the food I buy.

 The other big part of this is that I’ve been a vegetarian for 17 years, more than half my life. There are no local sources for soy, or nuts, or quinoa. I’ve decided to eat fish during the challenge, in the interest of a diverse enough diet to keep me healthy and active (I’m a yoga teacher with a part time job at a bakery, I have a pretty full schedule). My reasons for being vegetarian are many, and they’ve evolved since I became one at age 12. But one of the main reasons is the ecological impact your diets creates. My attraction to the eating local diet is because of it’s sense of responsibility towards community and land. So for one month of my life, I’m happy to experiment with eating responsibly procured seafood, rather than irresponsibly farmed agriculture.

I enjoy learning in the extremes of experiences…a few more days till my diet moves to my backyard!