Sara

In 2005 I moved to NYC from the bluegrass state of Kentucky to pursue my dreams of being a fashion photographer, only to find that I was much happier working as a producer. Since then I have produced all kinds of photo shoots from fashion to still life to food. I find myself comfortable on food shoots since food is one of my passions. I can relate to food.

Of course NYC has every kind of cuisine available at any hour of the day or night and I found myself exposed to all new flavors and textures. But I didn’t become really conscious of my food until my father was diagnosed with cancer and I realized that I should start paying better attention to my body and it’s needs. After reading some books and joining a CSA I learned that eating local was what I wanted and needed to do. My fiancé and I started eating local in January of 2010. If you have ever tried to become a locavore you know that this is a bad time to start. There’s nothing but potatoes, carrots, and other storage vegetables at the farmers market. We cheated a bit the first couple of months but once spring came we had the hang of things. Sure we suffered without the occasional deli snack cake or salad from a tossed bar but we adjusted as more and more beautiful greens came up.

I realized pretty quick that I needed to preserve for the winter coming up. Though I am from Kentucky - my mother did not can or preserve. When she was a new bride she took a Microwave Cooking class instead. So I had to teach myself how to can. I started with pickles and jams in the water bath canner, then moved on to the pressure canner with corn, green beans, and tomatoes. I put up so many jars that we had to build additional shelving for the spare closet. We ate like kings the next winter.

Becoming a locavore has made my health and peace of mind better. I know that I am making the right decision by putting local sustainable produce, milk, and meat on my table. Working with Beth, AJ, and Bette on this project I hope to share how easy it really is to eat local. Finding a farmers market and buying food from them is sustainable not only to you but to the land you live in. I hope you enjoy this blog as much as I do.
Posted on by

Spring Garlic

Spring Garlic is Immature Garlic

Almost anything you do with regular garlic you can do with spring garlic. The flavor is similar but a little sweet and more mild. Trim the roots, take the first layer off like you would a scallion, and finely chop. You can even use most of the tender green stalks.

 

Posted on by

Did you know that asparagus…

- has NO fat, contains NO cholesterol, and is low in sodium

- is a nutrient dense food that’s high in folic acid and is a great source of potassium, iron,    fiber, vitamins B6, A, C and thiamin.

- can grow 10″ in one day

- the plant can produce for about 15 years without being replanted

- after the harvest the spears grow into ferns with red berries

- can be blanched then frozen to enjoy all year round

Asparagus is only available for about 6-7 weeks during the spring and early summer so act fast if you want some of this guilt free goodness. Buying tip – size DOES NOT matter – it’s simply a consumers preference. Thicker stalks may need to be peeled but will still be as tender as the slim stalks.

Posted on by

Ramps – Spring has sprung

Sara - Spring is here! The birds are chirping, trees are blooming, and the bees are swarming. Springtime refers to the season and the ideas of rebirth, renewal, and regrowth. Not only for the vegetation but also for us humans. Cleaning out our closets, taking up that pesky exercise regimen again, and eating healthier. And what better time of year to eat healthy?! Everything popping up is green, leafy, and full of nutrients. A quick saute and dinner is served. The flavors are fresh and new.

Eating local means looking forward to spring. Being based in New York City means long harsh winters with only tubers in sight. When the first green shows up at the farmer’s markets its a mad dash to get your hands on it.

Depending on where you live your first green may be different, but here it’s the glorious days of Ramps. This wild onion that shoots through the recently thawed land is celebrated across the eastern seaboard of the US. Festivals in West Virginia, Tennessee, Virginia, North Carolina, and Pennsylvania – just to name a few – celebrate this pungent green as a tonic to ward off the ailments of winter.

Welcome Spring and welcome ramps – try to get your hands on a bundle before they are all gone.