For the sake of argument, our definition of local is ‘produced within 150 miles of our home’, as that’s the definition used by one of the three farmers’ markets we frequent (Foggy Bottom). The Courthouse market’s range is slightly more restricted – 125 miles – but still generous. Within that range there are wineries, breweries, u-picks, and the Atlantic Ocean!
On a related note, does anyone have recommendations for good regional/seasonal cookbooks? I’ve been poring over my Jamie Olivers, my Moosewoods and vegetarian tomes, my vintage Joy of Cookings, but am consistently finding recipes that contain my local ingredient plus two or more things not even remotely from here. Tonight I picked up Serving Up the Harvest after long and careful scrutiny at Borders, and I’m desperately waiting for Blue Eggs, Yellow Tomatoes to come in at the library (I have to wait til at least July 11!). Any suggestions are welcome!
2 responses so far ↓
1 laurie // Jun 8, 2008 at 10:24 pm
Jack Bishop’s “A Year In a Vegetarian Kitchen” is great. It’s sectioned out by season and all the recipes are based on foods available during those times. Plus, he’s the fun taste-testing guy from America’s Test Kitchen.
2 michelle // Jun 9, 2008 at 10:12 am
As part of our CSA, we received the book Recipes from America’s Small Farms. It deals a lot with how to store and cook different types of vegetables, but also has recipes using ingredients that are available at the same time of year.
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