Cincinnati Locavore

2012 Eat Local CORV Guide now available

2012-04-18T20:37:00.002-04:00

The CORV 2012 Eat Local Food Directory was released today, April 18th, 2012 in the City Beat - the Green Issue. Pick up yours at your favorite City Beat vendor. I got mine at Park + Vine. This year's guide is the 5th annual. Congratulations and thank you to the CORV Local Food Initiative. The directory represents vision and hard work and is an incredible resource for eaters and growers in this region.

2012 OEFFA Conference

2012-01-11T13:53:00.000-05:00

2012 Conference Information
Feb 18 and 19th Granville. OH

Free Ag Conference Sponsership for Ohio Women

2011-11-09T15:27:00.000-05:00

Women Farm Sponsoring a Registration to 5 Upcoming Farmer Conferences!

Ohio women producing food for local markets, or aspiring to do so, who have not yet had an opportunity to attend a conference listed below are invited to apply for our sponsorship of their fee registration!
An applicant must be a woman who resides in Ohio, is at least 18 years of age at the time of application, is willing to meet up at the conference (briefly or as much as you wish) with the owners of Women Farm, and is willing to be interviewed after the conference by Women Farm for publication on our web site.
Women Farm service partners, women farmers whose essays and interviews have already been invited or published by Women Farm are ineligible to apply.
Conference sponsorship opportunities, the application process and deadlines, and award announcement dates are listed below.
ACRES USA
December 8-10, 2011, Columbus OH
http://www.acresusa.com/events/11conf/about.htm
Apply on or before 5 pm Monday, November 21, 2011
Women farmers with 5+ years experience growing food for local markets are especially urged to apply.
Registration award announced by 5 pm Wednesday, November 23rd
Ohio Produce Growers and Marketers Association (OPGMA)
January 16-18, 2012, Sandusky OH
http://www.opgma.org/?q=congress
Apply on or before 5 pm Wednesday, December 14, 2011
Women farmers with 3+ years experience growing food for local markets are especially urged to apply.
Registration award announced by 5 pm Friday, December 16th
Ohio Ecological Food and Farm Association (OEFFA)
February 18-20, 2012, Granville, OH
http://www.oeffa.org/events.php
Apply on or before 5 pm Wednesday, January 11, 2012
Women aspiring to farm and up to 3 years experience growing food for local markets are especially urged to apply.
Registration award announced by 5 pm Friday, January 13th
Ohio State University (OSU) Small Farm Conference
March 9-10, 2012, Wilmington, OH
http://clinton.osu.edu/events/2012-small-farm-conference-and-trade-show
Apply on or before 5 pm Wednesday, February 8, 2012
Women aspiring to farm and up to 2 years experience growing food for local markets are especially urged to apply.
Registration award announced by 5 pm Friday, February 10th
Ohio State University (OSU) Small Farm Conference
March 31, 2012, Massillon, OH
http://clinton.osu.edu/events/2012-small-farm-conference-and-trade-show http://clinton.osu.edu/events/2012-small-farm-conference-and-trade-show
Apply on or before 5 pm, Monday, February 27, 2012
Women aspiring to farm and up to 2 years experience growing food for local markets are especially urged to apply.
Registration award announced by 5 pm Wednesday, February 29th
Apply Now!

Go to our survey page. Complete Join Us and/or Log In and take the short survey Represent Ohio Women Farmers. (Skip this step if you have already completed this survey.)
E-mail management@womenfarm.com or send by regular mail to Women Farm, P.O. 954, Worthington, OH 43085-0954 the following information.
- Full Name
- Confirm that you are an Ohio resident, 18 years or older
- Confirm that you are able to arrange for travel, and if required, for food and lodging, if you are awarded a fee sponsorship
- State the conference or conferences for which you would like to be considered, including specific dates you are able to attend, and confirm that you have never attended the conference(s).
- Confirm that if you are awarded a fee sponsorship by Women Farm you are willing to meet Women Farm owners at the conference and to be interviewed by Women Farm for publication on its web site
- State the number of years, if any, that you have grown food for local markets
- Regarding each conference for which you wish to be considered, write a short paragraph about why you want to attend this conference at this time.

Cooking with Whole Grains - Sep 10th, 10AM - 1PM

2011-09-05T10:09:00.000-04:00

Do you want to expand your use of whole grains but find the bulk bins bewildering? Join me as we discuss the following:

o Cooking techniques and recipe ideas
o Types of whole grains and seeds (physical examples will be provided)
o Levels of grain processing and how it affects the cooking process
o Buying and storing tips

We will then move into the kitchen to make an entire meal based on whole grains and seeds – salad, fritters and a dessert. You will leave with the knowledge to incorporate more than just wheat and rice into your everyday cooking!

Classes are held at the Meshewa Farm, 7550 Given Road. The cost of the class is $40. Sign up on the "cooking classes" tab of www.dandelionchef.com. Email Laura with any questions: laura@dandelionchef.com.

Charcoal Grilling Class : July 16th, 10AM-1PM

2011-07-05T13:05:00.004-04:00

Charcoal grilling is simple in theory – light the coals and cook until “done”. Why then is it so hard to get perfectly cooked food from the grill? Join me to learn the essentials of charcoal grilling:

What to consider when purchasing a grill

Proper tools and equipment

Building/starting a fire based on the food being grilled

Preparing the grill for cooking

Grilling techniques and tips for consistent results

Turning your grill into a smoker

We will then fire up the grill and start cooking! Everything will be cooked on the grill: bone-in, spice rubbed chicken, farm fresh vegetables and more. You will leave with the skills and knowledge to take the guesswork out of grilling! Cost of the class is $40. The class is held at Meshewa Farm, 7550 Given Rd. Sign up on Laura’s website at http://www.dandelionchef.com/ and send any questions to Laura@dandelionchef.com.

Whole Chicken Cooking Class : June 11th, 10AM-1PM

2011-05-30T19:27:00.003-04:00

Buying a whole chichen is an economical alternative to buying pre-cut parts. However, “breaking it down” and properly cooking each piece can be intimidating. Join Dandelion and Turner Farm in the kitchen for step-by-step, hands-on instruction on how to safely and efficiently break down a whole chicken into breasts, wings, thighs and drumsticks. You’ll learn the best cooking procedures for each piece and then end the class by preparing a few recipes together. Don’t be surprised if you leave with a new “favorite piece.” Visit the cooking classes tab of Dandelion's website to sign up. The cost of the class is $50.

Quick Bread Class : May 14th 10AM - 1PM

2011-05-02T10:55:00.002-04:00

Dandelion, in collaboration with Turner Farm, is holding a class focusing on quick breads - that is, breads made quickly by using a leavener other than yeast. Made fresh and at home these breads are not only "quick", but easily surpass the flavor and texture of any store-bought or pre-packaged option. We will discuss different types of quick bread, mixing techniques and flavor additions. We will also have hands-on experience making two styles of quick bread: 1) biscuits in a savory application and 2) scones in a sweet application. They will be served with various accompaniments from the farm so you won't leave hungry. To sign up, visit the "cooking classes" tab of Laura's website: www.dandelionchef.com. The cost of the class is $35. Contact Laura with any questions at laura@dandelionchef.com.

CORV Eat Local Guide Hits the Streets

2011-04-12T19:53:00.004-04:00

The 2011 CORV Eat Local and Sustainable Guide for the Greater Cincinnati area makes its debut in the April 13, 2011 issue of City Beat. Get your copy this week at your favorite City Beat distributor. The on-line version of the guide will also debut April 13th. For more information go to www.EatLocalCORV.org

Risotto Class : April 16th

2011-04-04T12:38:00.001-04:00

Dandelion, in collaboration with Turner Farm, is teaching a risotto making class on April 16th from 10AM-1PM. You will not only have hands-on experience making risotto, but you will also learn why each step in the process is so important. Below is just a sample of the questions that will be answered:

Rice varieties: what properties you should look for in choosing rice

Acidic component: why an acidic component is so important

Stock: why you need to add stock in small quantities

Flavoring: when should you add meat, vegetables and herbs

Ratios: how much uncooked rice, stock and wine is needed per serving

Also, we will be making 3 or 4 varieties of risotto in the class for all to try, including Mushroom, Saffron and Spinach w/ Goat Cheese!

Visit the "cooking classes" tab to sign up: http://www.dandelionchef.com/. We hope to see you there!

LET'S GET GROWING WORKSHOP

2011-04-04T04:16:00.000-04:00

On April 16, from 1:00 to 3:30

Marvin Duren of Marvin’s Organic Gardens in Lebanon will be talking about
“How to Grow Herbs and Native Plants Organically in Your Back Yard.”

At the LCNB Community Room, upstairs at 30 W. Park Place, Oxford, OH.

The community is invited to this fifth annual free gardening workshop sponsored by the
Miami Oxford Organic Network MOON, a chapter of the Ohio Ecological Food and Farm Association.

For further information call 523-2360 or 523-5533.

Planting Seeds of Change Mingle this Friday

2011-04-03T11:36:00.008-04:00

The community Farm Alliance hosts the Planting Seeds of Change Fundraiser and Mingle this Friday, April 8th 2011 at the Artisan's Enterprise Center, 25 West 7th Street, Covington, KY. Cost is $10 per person and all proceeds go to the Community farm Alliance Seeds of Change project.

The $10 per person donation includes locally produced foods in scrumptious small bites served by Savor Catering and a variety of non-alcoholic beverages. A cash bar will include Kentucky liquor, wines and beer. Enjoy the art installation presently on the walls, as well as a special farm-related presentation on display for the evening, featuring photography, art, quilts, pottery and more from local farms and artisans. There will be a silent auction with a variety of wonderful items including a full sized, specially made farm-themed quilt. Tap your toes as local musicians fiddle, pluck and strum bluegrass and other selections. No RSVP is needed - just stop by and have a great time meeting local folks that all share the legacy of food.

More information about the Community Farm Alliance is available at their website, www.communityfarmalliance.org. A facebook page provides more information on the event.

Event - The Best Way to Buy Meat

2011-03-31T15:11:00.002-04:00

I've bought sides of both pork and beef but honestly have never quite gotten my order just right and so am excited about this upcoming event.

The Weston Price Chapter is having a meet-up entitled "The Best Way to Buy Meat". It takes place Sunday, April 3, 2011 @ 2:00 PM at the Panera Bread Hyde Park, Community Room, 3806 Paxton Ave Cincinnati, OH.

One way to make food more affordable is buying in bulk and meat is no exception. It's possible to buy a whole side of quality meat from local farms but what does this mean when it comes to amount of meat, types of cuts, etc? This meeting will cover the topic in detail- what preparation do you need to buy in volume? what will you get with this type of purchase? what are the options in meat cuts? what do you need to ask for and what is standard procedure for the farmer/processor? how long will the meat last? who has had experience with buying in bulk? which farms offer this option? what can I do with the parts I am not used to buying?

Space is limited so please RSVP at http://www.meetup.com/realfood/

Cooking Class : April 16th

2011-03-18T17:13:00.000-04:00

Turner Farm and Laura Robinson will hold a hands-on, farm-to-table cooking class in the Meshewa kitchen on April 16th, from 10AM – 1PM. This is the fourth in a series of classes that will focus on essential cooking techniques using seasonal ingredients picked fresh from the farm.

Risotto is one of very few dishes that is generally better prepared at home than in a restaurant. This is mainly due to the fact that world-class risotto has no effective shortcuts and is never prepared ahead of time. In this class you will learn proper risotto-making techniques and the science behind each indispensible step. As always, we will integrate food from the farm to create a few seasonal varieties of the dish.

The class will begin in the Meshewa kitchen, located at 7550 Given Road in Cincinnati. After we finish eating (and weather permitting), we will tour the Turner Farm gardens. Please dress appropriately.

To sign up, please visit the “cooking class” tab of Laura’s website: www.dandelionchef.com. The cost of the class is $35. Email Laura with any questions at laura@dandelionchef.com.

Fresh Pasta Making Class : March 12th 3-6PM

2011-02-22T16:38:00.000-05:00

Turner Farm and Laura Robinson will hold a hands-on, farm-to-table cooking class in the Meshewa kitchen located at 7550 Given Rd*, on March 12th from 3-6PM. This class is focused on making fresh pasta from scratch. We will walk through all step together and finish with a meal at the end of class. Please bring your own rolling pin and dress appropriately as we may tour the Turner Farm gardens, weather permitting.

To sign up, please visit the “cooking class” tab of Laura’s website: www.dandelionchef.com. The cost of the class is $35. Email Laura with any questions at laura@dandelionchef.com.

*Please note the classes are NOT held at Turner Farm. They are held at the Meshewa Farm, which is located next to Turner Farm. The kitchen is in the same building that is occupied by the Cincinnati Waldorf School Early Childhood Center.

Call for submissions - 2011 Eat Local Guide

2011-02-15T12:29:00.003-05:00

For the past several years the CORV Local Foods Initiative has compiled and updated a listing of local farms, farmers' markets, vineyards, farm markets/ retailers, and restaurants growing, selling and utilizing local and sustainable foods creating the CORV Eat Local and Sustainable Guide.

We are again updating this listing. If you are a local grower, producer, restaurant that uses food, vineyard/ winery, retailer that sells locally grown food and you would like to be listed go to www.EatLocalCORV.org and submit your information.

If you are an aficionado of local foods and have noticed we've missed some of your favorite grower, producers, restaurants, etc. go to the website and send us your recommendations via the contact link.

The effort does take time, energy and monetary resources. If you would enjoy contributing please let us know via the website contact information as well.

The 2011 guide is scheduled for release in April. Thanks to all those who support this effort and utilize the information!

Grassfed/ Sustainable Farming presentation February 6th

2011-01-29T10:53:00.003-05:00

The Sunday February 6th Meetup of the Greater Cincinnati Weston A. Price Foundation will feature Farmer Joshua from Easter Rising Farm discussing sustainable farming and what grassfed really means. A tasting and potluck will follow the discussion. The meeting will take place at the Civic Garden Center. A $3 donation per person is requested for more information visit the groups website here.

Sunday, February 6, 2011
2:30 PM
Civic Garden Center
2715 Reading Rd Cincinnati, OH
RSVP required, meeting is a potluck please check website for more information.

Local Farm on the Radio

2011-01-27T09:52:00.003-05:00

This weekend, on Saturday (Jan 29) morning, Kate Cook, will be representing Carriage House Farm on the Ron Wilson's coast to coast radio show "In The Garden with Ron Wilson".

For those that might not know Kate, she is a local Cincinnati resident living in Northside. She was one of the lead farmers in the 2010 Findlay Market CHEF garden program and volunteered in our work share CSA. You may have also caught one of her many programs over at the Civic Garden Center.

Kate is now working for Carriage House Farm as the produce manager and assisting in other duties such as technology updates.

Catch her on the Ron Wilson program between 7 and 9 AM on 55WKRC (AM Radio) or XM Radio Channel 158

If you miss it podcasts can be found here: http://www.55krc.com/cc-common/podcast/single_podcast.html?podcast=Ron_Wilson.xml

information supplied by Richard Stewart of Carriage House Farm

Cooking Class : Feb 12th

2011-01-20T09:40:00.001-05:00

Turner Farm and Laura Robinson will hold a hands-on, farm-to-table cooking class in the Meshewa kitchen on February 12th, 2:30-5:30PM. This is the second in a series of classes that will focus on basic cooking techniques using seasonal ingredients picked fresh from the farm.

Everyone has their favorite soup. For some it's the comfort of a hearty chicken noodle, for others it's the complexity of a classic French onion. Others still prefer the richness and depth of a chowder or bisque. In any case, the success of a good soup depends on both a good stock and the appropriate introduction of any variety of ingredients. In this class we will begin by making an easy and flavorful stock. We will then learn how to best introduce vegetables, starches and meat to build a soup that will convince you homemade really is better!

The class will begin in the kitchen, located at 7550 Given Road, adjacent to Turner Farm. After starting on the stock and weather permitting, we will tour the gardens and pick the vegetables used in the soup, so please dress appropriately. We will then finish back in the kitchen and enjoy a meal together.

Space is limited, so please email Turner Farm if you are interested in joining (turnerfarm@zoomtown.com). The cost of the class is $35 and a check must be received by February 9th to reserve your spot in the class. Checks are payable to Turner Farm.

Eating Local for Less, Call it Frugal

2011-01-12T19:55:00.002-05:00

I'm thrilled to post this for good friend and guest blogger, Melissa Lawson

Eating Local for Less

Call it cheap. Call it frugal. Whatever term you want to use – I’m it. I hate spending money when I don’t have to. I hate paying more than I need for an item. My household doesn’t have a lot of money coming in, so I have to make sure that I use every bit to the best of my ability.

Food is an area where I have a lot of financial control. I spend the least amount possible on groceries. I try to purchase as few types of items as I can. I get lots of raw ingredients and make many things myself. I love to cook and bake, so this is perfect for me.

Saving money on food – while still purchasing quality ingredients – can be done. A person needs to learn to take advantage of every food opportunity. My family has been doing this for years. I never realized that a lot of the food we eat is local. A really good friend had to tell me. I thought I was just being cheap!

I save on produce by having a garden. We fenced in an area of our yard that is about 2,500 square feet. This is more space than we really need for the size family we have (three adults). My husband plants a variety of produce. We usually (weather dependent) have an abundance of tomatoes, zucchini, bell peppers, broccoli, green beans, etc. As anyone with a garden knows, this produce almost always tastes so much better than anything you can buy in the store. And if you are careful about how you grow things, it can cost a lot less. I take advantage of these things by canning and freezing enough to last the whole year.

My husband’s grandfather owns a farm about two-and-a-half hours away. He keeps cows. We are lucky that he sells us half a cow every year – at cost. It is enough meat to last my household a year. As an advantage, I know the cows were treated well during their lives.

My father-in-law loves to fish. Whenever he visits his father’s farm, they go fishing. Fortunately for us, they do not like to eat fish. So they clean it and freeze it. We get it all.

My father-in-law and his niece both have pear trees in their yards. They do not use the fruit. As long as I come pick them up, I can have whatever I want. I usually get enough to can and dehydrate some sliced fruit, as well as make some pear jam. It is more than enough for our family – and some to share with others.

(Susan's note - not only does their abundance allow them to be generous with friends or those in need it can also be used to trade for other local foods - I've personally traded local pork for some of that great beef, canned tomatoes, and yummy jams and jellies).

I realize that most of these options are specific to our family. Not everyone has enough land to grow a huge garden or in-laws that give things away. However if you are willing to do the work by asking around, you will probably find local food that you can get for free or cheap. For example: last fall my aunt noticed an apple tree as she drove past a golf course. We were able to take a grocery bag (cloth of course!) full of apples for free. I dehydrated them for a nice healthy snack and for future use in baking. Another example: a friend recently bought three acres in West Chester. He noticed walnut trees on his property. They gathered the nuts and are willing to share them with friends and family. All we need to do is ask.

If a person is willing to put in the effort, there are ways to eat local all year long for less.

Canning

I have always said that I was born in the wrong century. I love all the old-fashioned ways of doing things. I love to sew and crochet, cook and bake. And I love to preserve food.

In my case, that usually means canning. I do freeze some things, but I have a limited amount of space due to the freezer being full of cow.

I am self-taught in the art of canning. I tried to get my husband’s grandmother to teach me, but she just told me to get a book. To be honest, I think she forgot how to do most things (she has Alzheimer’s). So I got a Ball Canning Book and read the steps.

Every year I try to add another type of item to my list. The first year I only did green beans and diced tomatoes. The second year I added tomato juice and jams/jellies. Each year I think I get better and more efficient. I now have a list of things I am able to can comfortably. And I have not yet made anyone ill!

Starting to can doesn’t have to cost a lot of money. People think it would be expensive to buy the jars they need. If you buy them new in the store, they are expensive. However, there are other ways to get them.

Let everyone know you are interested in canning. You might be surprised who has supplies. I was lucky that my husband’s grandmother was not canning anymore. She had supplies (canner, jars and rings) that no one else wanted. I took them all. My husband’s grandfather’s third wife’s sister heard I was canning. She sent a load of jars to me. And a friend’s father gave me a barrel full of jars. All I need to do is clean them.

Look at thrift stores or yard sales. Check ads on Craigslist or Freecycle. My aunt is constantly at the thrift store. She is always buying jars for around nine cents each. Another aunt goes to yard sales. She sees jars almost every week. I see ads on the Internet all the time.

If a person is willing to put in the effort, there are ways to eat local all year long for less.

Krohn Conservatory's 1st Annual Setting Your Holiday Table

2010-12-18T07:00:00.000-05:00

Meet your local farmers and food producers from 4p-7p on Monday December 20th at the
Krohn Conservatory for a Holiday farmers market, food sampling and recipe give away. This will be a great opportunity to purchase fresh, locally grown produce and handmade specialty foods for your holiday table.

Who will be there…

Carriage House Farm
CORV Local Food Guide
Cox Family Farm
Dolce Vita Café
Fab Ferments
Grateful Grahams
Harmony Hill Vineyard
Lucky John’s Market
Napoleon Ridge Farm
Our Garden Runs Through It
Sugar Valley Farm
Wind Dance Farm

Chef John Clark Jr. of Lucky John’s Slow Market on Woodburn
Ave. will be hosting a live food demo using local produce from the
holiday farmers market.

Eat Local Right Now - December

2010-12-17T06:36:00.004-05:00

Time flies this time of year. It feels like just moments ago we were cleaning the dishes from Thanksgiving Dinner and now I'm planning market trips for Christmas. So, what does local eating look like now?

In the Garden
Our garden is quiet under a blanket of snow at the moment. The first of the seed catalogs arrived in the mail this week. I love January days sitting under a blanket, sipping tea and dreaming of the spring garden as I catalog shop for seeds... but that is January, for us this December all is quiet on the garden front.

At Market
I continue to be amazed at what I can find at market right now. Last trip I was still picking up onions and potatoes, apples and carrots as well as salad greens freshly harvested from the greenhouse.

My next trips to market will include gift shopping, I look forward to visiting the booths of craftsman, potters, bakers and the chocolateier.

Now is the time to shop markets for your holiday meals and gifts. Wyoming Avenue Farmers' Market does winter orders, place your order by 6pm Today, December 17th, for delivery on the 21st. Today is the last Lettuce Eat Well Market of 2010 (though they'll be back in January). This weekend you can shop Findlay Market. Findlay also has hours during the week. A special one day farmers' market will be held at the Krohn Conservatory on Monday from 4-7pm. Next week you can also visit the Northside Farmers' Market on Wednesday and the College Hill Farm Market on Thursday.

In the Kitchen
This morning I had butternut squash soup for breakfast made with local onions and squash from the back yard. Local eggs are a staple for us. We've had those with local cheese, local bacon, local spinach and onions, local sausage and I even hacked up some of a frozen local red pepper to add to an egg dish yesterday morning. Local meats are served at our table and we've had chicken and beef lately. We still have berries in our freezer from the spring and we've had strawberry smoothies and blueberry muffins as of late. A couple of weeks ago we enjoyed a yummy black bean and sweet potato chili. The onions, garlic and sweet potatoes were all local and after helping with the black bean harvest at Carriage House Farm in late November I feel hopeful that the next time we eat this dish we'll have it with local black beans, too.

For/ From the Root Cellar
We're still enjoying garlic from our own harvest in June. I've been adding onions to the root cellar from local farmers buying some for our weekly use and extra for when they run out. We still have some apples but I'm planning on buying a lot more this weekend and on my list of things to do is to make applesauce and can it in small mason jars so we can have individual serving sizes ready to go. We still have squash from our backyard and local growers in the root cellar but I hope to add a few more from markets this week. We've been eating potatoes as fast as we buy them but I'm hoping to stock up just a bit if I find them at market again.

It feels good to remember how local food shows up in our lives as the year ends and plans are made for the new year... looking forward to January garden dreaming, in the meantime Happy Holidays!

Cooking Class

2010-12-14T19:18:00.001-05:00

Turner Farm and Laura Robinson will hold a hands-on, farm-to-table cooking class in the Meshewa kitchen (adjacent to Turner Farm) on January 8th, 10AM to 1PM. This is the first in a series of classes that will focus on basic cooking techniques using seasonal ingredients picked fresh from the farm.

In this class, you will learn the ins-and-outs of two fundamental kitchen recipes: a pie dough and a custard. Once mastered, these two classic components will become invaluable tools in your kitchen repertoire and work in a variety of applications. In this class, we will combine the dough and the custard to form a lovely quiche!

Weather permitting, we will start by picking the greens that will be used in the dish. We will then make our way to the kitchen to make the dough from scratch and assemble the custard. We will end by enjoying the meal together.

Space is limited, so please email Sally @ turnerfarm@zoomtown.com if you are interested in joining. The cost of the class is $35 and a check must be received by January 5th to reserve your spot in the class. Checks are payable to Turner Farm and can be mailed to Turner Farm, 7400 Given Rd, Cincinnati, OH 45243.

Eat Local Right Now

2010-11-11T06:51:00.008-05:00

It is my conviction that it is possible to eat local in some way "right now" no matter what time of year it is. I had this great idea for that post in late March, early April. It felt a little too early, and now after a whirlwind summer it feels a little too late. I suppose that is the point, though, it is truly neither and I might as well begin.

I am Susan, I am a wife, mom to a nine year old and custodial step-mom to a 17 year old and 3 young adults, 2 of which at the moment are still living at home. Your guess is as good as mine about who might show up for dinner tonight. My husband and I enjoy the self-reliance and sustainability of eating local, both in growing our own food and from buying from growers and producers in our community. I love the nourishment of local food, as well as the connection and reassurance of knowing who grew it and how it was grown. We really find the whole endeavor fun.

I am also co-founder of the CORV Eat Local Guide. When the project began 4 years ago I remember saying, "this listing is important but it isn't everything. I have this list of farms on my computer and I'm still not eating local as much as I'd like." And that still holds true for me. In these posts I'm going to explore some of the various aspects of eating locally, hoping to continue to remove barriers for myself and inspire you as well.

I intend to post monthly about Eating Local, Right Now, and the posts will be a collection of what is possible for this time of year and what my family is actually doing. I honestly didn't do so great this year in getting to market regularly and in putting things up for the winter so it should be fun to see what we can accomplish a bit "after the fact" but then again this is about now.

It is now November, what does that mean for folks striving to eat local, right now, all year long?

In the Garden
We have carrots still in the ground I hope to harvest this week. This weekend we planted our garlic which will should ready in June.

At Market
Last night my husband, Ken, and I went to Northside Market. The Market is now indoors for the season and a great resource for local eating year round. We purchased carrots, potatoes, cauliflower, broccoli, eggs, apples and some local Hopi Blue Corn Polenta. There was lots more available onions, greens, beets, sprouts and microgreens, sweet potatoes, squash, and that is before the breads, preserves and specialty items.

In the Kitchen
November is still a good time to go to the Farmers' Market before you finalize your meal plans and grocery lists for the week. There is still lots of fresh veggies, apples, eggs, poultry, meats and cheeses. It's great to have a rough idea of what you'd like to serve in the week, but not so planned out that you can't utilize those great beets you didn't expect to see.

In the next week we'll have local ham (we purchase a side of pork about every 6 months) and local broccoli; local chicken, with local potatoes, carrots and onions; butternut squash soup with onions and squash from our garden; and the polenta I bought last night.

For the Root Cellar
We do have a root cellar set up in our garage, it is a small room with lots of shelves, a cabinet ventilated outside for squash, apples and such, and then hooks in the main room for garlic and onions. Here also lives our freezer. So for my purposes the root cellar really just means put away for later use regardless of preservation and storage method.

Our root cellar is as of yet pretty bare. In the spring I went crazy with strawberries and lost a lot of my enthusiasm for taking anything like that on with all the busyness of our home. I am realizing I might be more successful doing a little at a time. Last night after market and before the 9 year old got home from his dad's, I cleaned, steamed and froze carrots, broccoli and cauliflower. I'm definitely excited to try this little bit at a time method for the next couple of weeks to see if I can't stock up a bit better going into winter.

We also individually wrapped half of the basket of apples we bought and put them in a bin in the cabinet downstairs. That cabinet has several butternut squash from both my backyard and the farmers' market but otherwise is empty.

I'm thrilled to be sharing our story with you as we head into the holidays and winter. What does eating local right now mean for you?

Pumpkin Pie Baking Class : November 13th

2010-10-29T14:05:00.002-04:00

Using winter squash, eggs and other ingredients from Turner Farm, participants will leave with an unbaked crust and filling for one fresh pumpkin pie to bake at home. The basics of pie crust making will be demonstrated and then experienced hands on. One pie will be baked and shared with the participants. The class will be held at the Meshewa kitchen (adjacent to Turner Farm) on November 13th from 9:30AM to noon. The cost is $30 per person. Reservations are needed by November 10th. To reserve your spot, email (turnerfarm@zoomtown.com) or call (513 561-7400). This class is co-sponsored by Turner Farm and Slow Food Cincinnati and will be taught by Sarah Anthony.

Participants should bring their own:
Pie pan (glass or metal will do)
Storage container to take the filling home in
Rolling pin
Mixing bowl
Mixing spoon

Optional:
Pastry cutter
Pastry cloth
Measuring spoons and cups
Sharp knife

Emergency Preparedness: Grow a Little of Your Own Food

2010-09-22T12:29:00.001-04:00

An online acquaintance in New Zealand, who runs the Locavore 365 site, wrote to me about the importance of growing a little of your own food as part of your emergency preparedness plan:

I’m not sure if you saw on the news, Christchurch New Zealand, (the city where I live and the birthplace of Locavore365) recently suffered a big earthquake (7.1). My family and I are all well, but it has been very difficult for a lot of other people who lost their homes.

Since the earthquake, we had an interesting experience with our local locavore community and our Locavore365.org website, I though it may be an interesting idea for a blog if you were interested...

The earthquake really changed a lot of peoples attitude to being locavores. We learned how fragile modern food chain systems can be, and how important it is to have a strong local food chain in place. After the quake, many people were without power for up to several days, and clean running water for over a week. Basically people had to live on what food and water they had stored. Supermarkets were initially all closed for a day or two and when they open, they did not take deliveries for some days, so food staples such as bread, milk, bottled water etc were quickly sold out. The day after the quake there were reports of fighting in stores that were selling whatever they had.

Incredibly though, during the week after the quake, we found that visitors to locavore365.org actually increased from the Christchurch area (despite many people being without power even). We believe that people realised that in a disaster you can’t count on complex modern food supply chain systems, the best thing was to find locally produced food.

There were some good stories. We found that some people who had water on at their house added listings to the site for fresh water, this enabled people who didn’t have any to find some. Many people around Christchurch have chickens, chickens kept laying eggs, so many people where adding listings for eggs to swap or sell, eggs are great as you can easily make a fried egg and they don’t require water to cook (even vegetables need washing, and if they water is not clean this is difficult). There were good examples of local food chains springing up that didn’t previously exist; a farmer who had potatoes stacked in large wooden crates ready for delivery to market found that the boxes had fallen down in the quake and were damaged. The farmer advertised their slightly blemished produce (which modern supermarkets would not accept) on Locavore365.org.

Of course it is not much use hoping that when disaster strikes you will luckily find a local food chain system in your own area. Like the day of a power cut everyone realises they should have checked the batteries in the torch beforehand – it’s too late. Developing and strengthening local communities and food produce infrastructure needs to be something that individuals consciously encourage and support in their own areas every day. In this way the local food chain will be in place when you most need it. So get out there support your local farmers, head down to the local farmers market, plant even a few veggies of your own, and get to know your neighbours.

People attitudes have changed from thinking eating locally produced food is “cool/fun/nice” to it being necessary, and the only option during a disaster.

Cheers, Simon.