Daily Tips 2011

Tip of the Day:

Day 1: Ease into it! Becoming a Locavore doesn’t happen overnight even if you are well prepared.  If you fumble or fail a little it’s OK! We all have rough days, temptations and the occasional pang of hunger that leaves us grasping for any food in site.  Write down everything you eat today, and identify the foods that aren’t local and start researching local substitutions.  Oh, and have fun!!!

Day 2: Find a Locavore buddy!
Everything is easier with a little support and the Locavore Challenge is no exception.  Find a friend or loved one who will take the challenge with you and get them signed up today!  Once you have a buddy, you have someone to hold you accountable and someone to lean on.  Lea and Rachel are going on a “Locavore Buddy” field trip today to a new Farmers’ Market and to an AMAZING local food store called the Pennsylvania Yankee Mercantile.   It’s set up like an old General Store and just about everything inside is produced sustainably and from within 100 miles.  Rachel and I (Lea) are going to stock up on freshly milled grains and baking supplies.  Then I’m going to convince Rachel to bake me some bread as a trade for some of my ice-cream or soup.  She’s a good buddy to have around, I think she’ll take me up on it!

Day 4: Change up your routine. 
Using local and in-season foods isn’t about just swapping out grocery store produce for produce from local farmers-it’s also about embracing what is in season, trying new foods and new recipes.  You’ll drive yourself nuts trying to replace every non-local ingredient in a complex recipe that you make all the time.  Instead take a look at what is available at the market, at your co-op or is already in your CSA share and think creatively about what FEATURES these items.  Don’t just look at zucchini and think-“ugh, more zucchini bread”-but think soup, fritters, zucchini pasta and more!  When in doubt, I go to the always classic “Joy of Cooking” turn to the index and look up the ingredient that I want to feature.  I’m always surprised that there is something new and exciting to do with a fruit or vegetable that I have only thought of in one way before.  “Joy” recipes are always classic and almost always give you plenty of leeway to make the recipe your own.  So get out there, pick up your zucchini (or 100th zucchini) look at it and say “today, I am going to give you the creative future you deserve!” Or if you are not as cheesy as I am-just grill it up and enjoy the hell out of it.  Before long they will be out of season.

Day 5: Tip of the Day:  Give yourself a break! 
Being a Locavore isn’t about being perfect or about locking yourself in your house so that you aren’t tempted to eat a non-local delight.  It’s also not about offending your family and friends at a Labor Day Cookout.  Bring along a delicious local dish, go ahead and show-off a little bit, and then relax and forgive yourself if you eat some of Aunt Linda’s potato salad with potatoes grown in Idaho.   It’s not exactly in the spirit of the challenge,  but neither is stressing yourself out.  Give yourself a break-after all it is a holiday!

Day 6: Embrace a new cooking technique
We all have a few dishes that we have perfected over the years, and likely a few cooking techniques that we always revert too.  How many of us look at a piece of meat and say GRILL it, or a cucumber and say PICKLE it?  It’s easy to get in food ruts: same meals, same techniques, same experiences.  But how about trying out something new?  Last year was my year of sauces and soups.  I mastered the béchamel and everything became a gratin, pasta and cheese sauce or a creamy soup.  This year seems to be the year of braising, I braised short ribs last Wednesday, cabbage last Thursday and pork shoulder last night.  I’m diggin’ the braising thing, but what else are we missing out on by sticking with one thing we are good at.  Below is a list of common cooking techniques, try a new one out this week!

Baking, Braising, Brining, Drying, Frying, Grilling, Pickling, Roasting, Pan Roasting, Poaching, Sauce Making, Sauteeing, Stewing, Stir Frying

Day 7: Buy in bulk and stock up. 
We are amidst the harvest season, and good, local, organic produce is in abundance.  Take advantage of the bounty of these season and stock up!  Produce is at its freshest, tastiest and it’s cheapest at the height of the season.  Ask your favorite farmers about buying in bulk.  Also ask them about buying “seconds.”  Seconds are slightly blemished, broken or off-looking items-but they are just as tasty.  Farmers will often sell these to you at a significant discount. 

Day 8: Use Restaurant Menus as Inspiration 
This is a tip from Rachel, who at least daily, emails or IMs me a new restaurant menu that makes me stomach growl.  Rachel’s tip: Read Locavore restaurant menu’s online for inspiration.  Often times a menu will highlight a local ingredient you haven’t tried or a preparation style that you hadn’t considered.  Just remember that restaurants don’t necessarily use local or farm fresh ingredients the same was you might-but you can still be inspired. 

Day 9: Think Locavore in terms of Volume 
The thought of “volume” came up around the office as we were secretly eating some delicious Plum Upside Down Cake that I made earlier this week-but that contained some organic sugar as its only non-local ingredient.  When we initially conceptualized the Locavore Challenge it was about eating 100% local and organic-but as it evolves we think of it more of a “boot camp.”  If participants can condition themselves to eat as close to 100% local for either a day, a week or a month-then they have learned how to incorporate local foods into their diets in a serious way, and undoubtedly appreciate them all the more.  So what about thinking about it differently?  Think about what you eat the most of.  Is it meat, vegetables, dairy, grains?  Think about making a commitment to purchasing what you eat the most of locally all year round.  That will go a LONG way in your diet, and in the local economy.  And then don’t fret the small stuff-like a bottle of vanilla extract, baking powder, nuts, fair-trade coffee, sugar and chocolate. 

Day 10: Refuse to Use a Recipe
I have an unbelievably full bookcase of cook books, but my favorite way to cook is by abandoning the concept of a written recipe and just using my intuition.  I don’t recommend using this model for baking, but for making simple and delicious home-made meals-it’s the way to go.  Visit your local farmers market or co-op this weekend pick up a few items that are so appealing you can’t leave them on the table and make a meal featuring your items.  Consider it the Iron Chef challenge of Locavore Month!

Day 11: Be Mindful
It’s hard not to send an email today (9/11) and not be thoughtful of what today means, and how people all across our country, but specifically in NY state are feeling today.  In addition, much of our state (as well as NJ and VT) are still suffering from severe flooding.  It would be wrong of us not to point out that today means much more than just eating local food, but yet it still can.

If you do nothing else today, be mindful of what today means to you, be mindful about what you have, who you are with and about who produced the food you are eating today.  Food is universal, and on a day like today, I think eating good, local food and being mindful in your acts today is a good way to celebrate and remember what Sept. 11th means to you. 

Day 12: Be Informed     
The Locavore Challenge isn’t just about eating delicious local foods, visiting markets and connecting with fellow locavores.  It’s also about doing your part to create change in our food system.  This is the reason we added the “Take Action” section of the challenge this year.  The organic farming community NEEDS committed consumers who care enough to speak up about the state of the food system.  Today, we ask that you learn a little more.   A few suggested resources are:

http://www.foodandsocietyfellows.org/

http://www.nationalorganiccoalition.org/

http://sustainableagriculture.net/

Day 13: Don’t Cook: Keep it Raw!           
I stumbled upon a great blog post yesterday from our friends at Not Eating Out in NY on “How to Cope with CSA Stress.”  There are a lot of great tips in this post, but one that jumped out was on enjoying this delicious local in season fare in its natural form-RAW!  I love to cook, but am highly intrigued by raw diets and the virtues of eating raw foods.  Think about new ways to think beyond salad when finding ways to incorporate raw veggies into your meal plan.  Our recipe of the day is for a raw locavore treat. 

Day 14: Interview a Relative About Their Food Memories/Food Roots
If you haven’t yet seen Lea’s blog post last night about her urban farming roots, then take a quick lookand see what interesting stories you can hear from asking just a few simple questions about your family’s food roots. 

Day 15: Recharge Your Locavore Batteries
Stay focused or re-focus!  It’s easy to hit a 3rd week slump, so take a moment today and remember why you chose to support the challenge.  There are AMAZING events happening all across the state this weekend, so get out of the house, attend an event, visit a market, or dine at a locavore restaurant.  You’ll soon be back on track.

Day 16: Use It All!
Follow these great tips from our sponsors Katchkie Farm and Great Performances:

-Saute turnip, beet and radish tops with garlic.
-Chew on corncobs or make a stock with them (see Rachel’s blog post)
-Bake kale, chard and collard stalks and ribs and top them with breadcrumbs and cheese (Yum!)
-Thinly slice the white portion of watermelon rinds and add to salads, or pickle them!

Day 17 & 18: Have a Food Preservation Party!
Potlucks aren’t the only way to celebrate being a locavore with your friends.  Try hosting a canning party.  It’s the best of both worlds.  You can spend time with friends, you don’t need to cook in advance, your friends do part of the work and they can go home with their creation.  Why wouldn’t you do this?

Day 19: Do a Local Foods Audit
Do you dig math? Head out to a restaurant or store and try to assess what percentage of their items are sourced locally.  Make sure to share your findings with the restaurant or store and encourage them to find way to increase that figure

Day 20: Ease into Fall
It may not feel much like summer out today, but there are technically a few days left of the summer season.  Summer crops are on their way out and fall crops are beginning to emerge in the markets.  Take advantage of the last of summer tomatoes, sweet corn and zuchinni, and get ready to welcome in winter squash and greens.

Day 21: Create Flavor for the Winter      
Since, we are already talking about food preservation today, let’s not forget about herbs.  It’s easy to take for granted the bounty of fresh herbs during this season, but cold days are near.  Hopefully you are starting an indoor winter herb garden (per yesterday’s mini-challenge) but you can also dry your fresh herbs to get you through the winter.  Check out these tips for drying herbs: http://www.uga.edu/nchfp/how/dry/herbs.html

Day 22: Become Obsessed with Apples
Apples, apples everywhere! Our state fruit, the apple, is in high season right now, ready for you to enjoy.  Show your support of this delicious and versatile fruit by making or purchasing as many apple products as possible this fall.  Think cold apple cider, hot apple cider, apple pie, apple fritters, apple sauce, apple chutney, dried apples, etc…. What the most unique way you can think of to celebrate the apple?

Day 23: Think Ahead to Winter or Spring
It may be the first day of Fall, but if you have been so inspired by the Locavore Challenge that you are planning on stepping it up next growing season, then start thinking ahead to Winter and Spring now!  If you are planning a garden, you may want to start preparing beds and compost now.  If you have a garden and are considering adding garlic to the mix, now is the time to plant.  Some CSA sign ups begin as early as October or November for the following season as well.  So start considering what your Locavore dreams are for next season and get moving!

Day 24: Make Your Own Frozen Entrees
It’s easy to eat well for lunch if you make enough of your dinner entrees to spread across the week. But sometimes you can fall short and have that momentary morning panic when you realize you have nothing for lunch.  Invest in some freezable containers and make a handful of “emergency” frozen entrees. 

Day 25: Share the Joy of Food
I can’t help but give one last plug for today’s 2nd Annual Potluck Across NY.  There is still time to host or attend a potluck.  Grab your phone call a few friends and invite them over for a Sunday dinner celebrating the first days of fall and local food.  How can they say no? When they ask what they can bring, tell them a dish featuring local ingredients or a bottle of NY state wine.  Wow, wasn’t that easy.  You just became a potluck host!

I do hope you onsider hosting friends or family tonight to celebrate fall and local foods.  As I sit down with my friends and family at 6 PM, I will be toasting all of you.  Thank you for making our 2nd Annual Locavore Challenge so much fun and such a success this year. 

Day 26: Try 5 New Local Foods
It’s hard to believe but there are only 5 days left in this year’s Locavore Challenge.  So, take advantage of these last few days and see if you can try one new food each day.  Try Kolhrabi, Ground Cherries, Duck Eggs, Liver, Rutabagas or other strange sounding foods that you never thought you would try.  You’ll be surprised what you didn’t know you loved.

Day 27: Use Your Tools
There are only a few days left in the challenge, so it’s time to throw out all of the stops.  Have you used your food processor, juicer, immersion blender, food dehydrator, food mill, blender, steamer, ice-cream maker, pressure cooker, slow cooker, deep fryer or other kitchen tools you have kicking around yet this season.  If not, then make it a challenge to use every last one!  Now, what do I want to dehydrate and juice? Hmmmm….

Day 28: Record Your Locavore Adventure
You’ve been doing some cool new stuff this month and you should share it!  Take photos, write down your recipes, your experiences and even your locavore failures.  We have talked a lot about blogging this month, but if blogging isn’t for you try keeping a journal.  And as always if you want to share-we are happy to receive recipes, photos, stories, blog links and more!

Day 29: Mix and Match Fruits and Veggies
Reaching a five fruit and veggie a day goal is much easier if you make some great combinations.  Either hot or cold in-season local pairings make for great salads, soups or additions to pasta, polenta or meat dishes. 

Cucumber, Peach and Melon-A delicious cold soup combination or even an icy sorbet
Cucumber and Tomato-In a cold salad or with peppers for a cool gazpacho
Corn, Tomato, Okra, Onion, Pepper-Any combo of these sautéed and put over polenta, pulled pork or chicken is divine.
Apples, Carrots and Beets- Sound pretty gross?  Try juicing all three and you will be hooked!
Kohlrabi, Butternut Squash and Apples-Try roasting generous chunks of these delicious fall foods together.
Potato, Leek, Garlic, Broccoli –Great either in a cheesy casserole, or in a velvety soup
 

Day 30: Some end-of-the-challenge Favors!
Favor #1: Please complete the online survey about your experience with the challenge.  We need your input!  We will also pull 10 prize winners from those who complete the challenge.  Free coffee, restaurant gift certificates and more!  www.nofany.org/locavoresurvey

Favor #2: Join NOFA-NY today!  If you haven’t yet joined-do it! It’s just $10 for new members.
-Go to: www.tinyurl.com/locavore11
-Select either a Gardener or a Consumer membership
-When you check out enter the discount code: Locavore-2011

Favor #3: Buy Yourself a Locavore Challenge Bag! We are discounting them by 40%. Only $5
-Go to: http://tinyurl.com/locavorebag
-When you check out enter the discount code: locavorebags-5

Favor #4: If you are able to make a donation-we would really appreciate it.  The Locavore Challenge costs more than we are currently able to raise in sponsorships alone.  In order to run  the challenge we rely on donations.  If you are able to give $5, $10 or $20 it really does make a difference.  You can donate online here: http://tinyurl.com/donatetonofa