What Counts as "Local"?

With the growing popularity of eating locally produced and sourced food, this has become an increasingly important question: what is "local"?

If you look up the word “locavore” in the Merriam Webster dictionary, the definition reads “one who eats foods grown locally whenever possible.” This doesn’t actually give a clear meaning of the maximum (or minimum) distance needed to be "local", however. The locavore movement started in San Francisco based on an idea of a 100-mile diet, meaning that the food they eat is within a 100 mile radius of where they live. Other people define local a little more loosely, though, and think it means anything that they can drive a reasonable distance to get. What is "‘reasonable" is also up for debate.

I found my favorite description in the book “The Locavore Way” by Amy Cotler. She defines local this way: “as close to home (or wherever you are) as possible, the closer the better". This really struck me as the most unpretentious and easily accessible definition of local that I’ve come across.

My personal definition of local fits along the same lines as Cotler’s. I really try to eat locally, but I eat seasonally as well. During the summer months in the Boston area, I constantly buy my fruit and vegetables from the farmer’s markets around the city. I also harvest from my own garden and, starting this year, will have a CSA share. However, eating this way is not completely possible during the winter when the markets have stopped and most produce is not in season here.

When I can’t get produce locally, I buy it from places that are as close as possible and where the food is in season. More and more, supermarkets (even big chains) are labeling where food is actually from. Whether products are from Vermont, California, or Mexico, it's nice to see their origins noted and be able to make an informed decision about where I'm getting my food.

Certain foods, however, can be hard or nearly impossible to get from a local source, such as coffee. Coffee beans will not grow in New England, but that doesn’t mean you can’t get a bit of a local touch. There are a few places in Boston, such as Flat Back Coffee Company, which roast their coffee beans in house. This keeps the beans fresher for a longer period of time.

The bottom line when it comes to the meaning of local is that it is up to you! Don’t be intimidated by the “100-mile” locavore definition, or think that if you don’t get it from your region that it can’t be considered local. Make your own rules, don’t be confined to one "definition", and enjoy eating good, fresh food, wherever local means to you!

Spring Has Sprung...

At least for a few days! I know Punxsutawney Phil saw his shadow, so we're supposed to have more winter. And yes, spring doesn't officially start for another 2 weeks, but with high 40's predicted for the next week or so (and the girl switching to sandals), I'm declaring that spring is here!

It was a wonderful weekend in the city - low to mid 50's, lots of sun, and a beautiful blue sky. The girl and I decided to spend the afternoon at the Arnold Arboretum in Jamaica Plain. Though I'd never been there (even though I live about 15 minutes from it), I have to say, it was nice to see a big green space in the middle of the city. While there weren't too many things in bloom yet, it was still a great afternoon. You barely knew you were in the city!

Hamamelis × intermedia 'Arnold Promise'

Strolling through the Arboretum, we saw snowdrops, pussy willows, and a few different types of witch hazel. We wandered the different paths for a couple hours, past the lilac bushes, the rose garden, and the magnolia trees by the Visitor's Center. I really can't wait to go back when everything is in bloom!

Fruit Find: Ugli Fruit

I'm always on the lookout at the grocery store for new and/or interesting fruits and vegetables. Well, I found a great one recently! It's called Ugli fruit (or Uniq fruit), and is a tangelo from Jamaica. It's a combination of a grapefruit, an orange, and a tangerine. As you can see, it certainly lives up to its name.

While it isn't the best-looking fruit I've ever seen, the flavor is absolutely amazing. It's sweet and sour at the same time, and not bitter at all - think sweet lemon. They are really juicy, and the juice actually tastes sweeter than the flesh.

If you see these at your local grocery store or specialty food store, I suggest you try one - don't let the look of it scare you!

(You can also purchase online at Melissa's Produce)

CSA Update

I wrote not too long ago about CSA programs for this upcoming summer, and I've finally chosen my CSA for 2010! I've signed up for Farmer Dave's Somerville CSA. Why did I choose this one? Mainly, I liked that Farmer Dave's has a small-sized share option. Given that the girl and I have our own vegetable garden and that we love going to the farmers' markets, I thought that a small share would be best.

I'm really looking forward to my first year of a CSA. Keep an eye out here for updates throughout the season, as I will be doing a spotlight on what I get each week with recipes and background information on the produce.

(Photo by Farmer Dave's)

Cara Cara Orange Marmalade

I was at the grocery store a couple weeks ago, and noticed a kind of orange that I had never seen before called the Cara Cara. I found out that it's a type of navel orange that's a cross between an orange and a grapefruit. This gives the flesh a similar color to a pink grapefruit, but gives the skin the look of a normal navel orange.



I decided that the color of the flesh paired with the color of the skin would make a really nice-looking marmalade! Because Cara Caras are sweeter than normal oranges and have lower acidity, I added a couple of lemons to brighten it up a bit and add a tangy flavor.



After cooking down the Cara Caras and lemons and adding sugar (though the oranges are sweet, it IS marmalade after all!), the mixture was ready for canning. Luckily, there was some marmalade leftover so I could taste it right away! I thought it turned out great. You can really taste the flavor of the Cara Caras but the lemons add a nice zing of tartness.

Cara Cara Orange Marmalade
(adapted from Martha Stewart)

Ingredients:
*6 Cara Cara oranges: 4 oranges peeled, peels cut into 1/3-inch pieces, flesh seeded and coarsely chopped; 2 oranges quartered, thinly sliced, and seeded
*2 lemons: quartered, thinly sliced, and seeded
*1 1/2 quarts cold water
*Sugar

Directions:
1) Bring fruit, peels, and water to a boil in a large saucepan. Cook for 5 minutes. Turn off heat, cover, and let cool. Refrigerate for 8 hours (or up to 1 day).

2) Freeze a plate. Uncover citrus mixture, and bring to a simmer over medium-high heat. Cook until thickest peel is tender, about 20 minutes. Measure mixture, and return to pan. For each cup of mixture, add 3/4 cup sugar.

3)Bring mixture to a boil, stirring often. Cook until mixture registers 220 degrees to 222 degrees on a candy thermometer, about 20 minutes. To test for doneness of marmalade: Drop a spoonful on frozen plate. If marmalade has a slight film when pushed with a finger, it's done. If it spreads out and thins immediately, continue cooking, and test again after a few minutes. Transfer marmalade to airtight containers, cover, and let cool at room temperature. Refrigerate overnight before serving. (Marmalade will keep, covered and refrigerated, for up to 1 month.)

Visiting a Boston Seafood Institution (And My First Bivalve!)

I'll admit it: I am a bad New Englander - I'm not a big seafood eater! I've tried fish here and there, and enjoyed a lobster on occasion, but I don't choose seafood first. As a result, I have never been to many of the best seafood restaurants in Boston, including the Union Oyster House. That all changed on Saturday night when the girl and I went to the latter for dinner.

Overall, it was a great night. The restaurant feels very warm and cozy and is so full of history! Everyone from the future King of France who lived on the second floor to Daniel Webster to the Kennedy family have occupied the Oyster House over the years.

The menu features mostly seafood, but also has a small selection of land creatures. The girl ordered broiled sole (so good with a nice squeeze of lemon!) and I chose the Cajun chicken (back to the bad New England eater...). Though these were both perfectly cooked and delicious, they weren't the main reason we came to the Union Oyster House. We came for the oysters!

We ordered a half-dozen on the half shell, and they arrived with their famous cocktail sauce, horseradish, and lemon. I will be honest, I was a bit nervous to begin with. Once I tried one, however, I was hooked! My first oyster (and my second and third, for that matter) became the highlights of the meal.

Now that I know I like the oysters, the girl and I are are going to check out dollar oyster deals around the city. We already know about $1 Oyster Mondays at Rialto and $1 Oysters and PBRs at Myers + Chang but we are on the lookout for other specials as well. If you know of any oyster deals around Boston, please feel free to comment or email!

While I may not be the biggest seafood eater (yet...), I am at least trying to become a better New Englander!

(Photo from Union Oyster House Restaurant)

Community Supported Agriculture (CSA Shares)

As you know from some of my previous posts, I wholeheartedly support getting your produce (and meat for that matter) from local farms as much as possible. So far, I've mainly purchased these from farmers' markets in the city. This year, however, I've decided to go a different route: a CSA share.

CSA stands for "Community Supported Agriculture". What exactly does this mean? Basically, you purchase a "share" of a farm, investing in its farming season. This gives money up front to the farm, prior to the growing season, and gives them income when they need it the most. In return, you get a share of their harvest each week. Several farms now have pickup locations at Boston farmers' markets.

Once you've purchased a share, you go to the designated pickup spot each week and get your box of produce! Along with your vegetable share, you can even get fruit, flower, and meat shares from certain farms. CSA shares are often priced on a sliding scale, and farms usually have different sizes available. There is a suggested price per share, but if you have a low income you can pay less. You can also opt to pay more, helping lower income folks to get shares. It really is a win-win situation all around!

Of course, there are risks involved in purchasing a CSA share (if you can call them risks). Since you are taking the same risk as the farmers by investing in the crops, you are at the mercy of the growing season. Having started my own garden last summer, I know all too well how the weather can affect the success of the harvest. However, I think the rewards of a CSA program far outweigh the risk of receiving smaller baskets of produce.

I will be posting updates as soon as I decide which farm to purchase a CSA share from. Then, throughout the season, I will be writing about some of the interesting and wonderful produce I receive.

I really hope this inspires you to go one step further than farmers' markets, and help local farms with their upcoming season by purchasing a CSA share yourself.

For more information on Boston area CSA programs, visit the Boston Localvores site or the NOFA/Mass site.