Eat Local Challenge: HELP

I know that the Eat Local Challenge isn’t officially until September, but anyone who knows me knows that I don’t like change.  Unanticipated change, rapid change, loose change that ends up as three tons of pennies in the bottom of your purse.  Don’t like it.

So, I need to start early and ramp up the change so that it doesn’t seem like change at all.  Sort of like how I weaned myself off of whole milk over a period of 10 years.  I’m still about this close to falling off the 1% wagon.  And please don’t even mention the S word in my presence (No, not “shit.”  “Skim.”  Shit is way better.  Dad, I know you can agree with me on this one.).

It’s not like I eat 100% imported food and that’s what makes this challenge seem like such a stretch.  I get a lot of produce locally in the summertime, but, mostly, I just don’t pay attention.  I buy what seems good and don’t give a crap where it came from.  Except that lately it seems like the local stuff is better and, I don’t know, maybe there’s some kind of correlation.

Anyway, now I’m committed (Husband to insert joke here) and I’m looking for a little advice.  Some of you people are veterans, and even though you probably live in California so I can’t copy your answers word-for-word, a note tossed across the classroom behind the teacher’s back is always appreciated.  Doesn’t even have to be hand-written.

My questions come tomorrow, so please stand by.  Don’t comment today.  I mean it, I already have them written, so don’t ruin it by giving me all the answers today.  What?  I’m not posting them today because, if you must know, I don’t have a post for tomorrow.  And I’m pretty sure I’m not going to feel like writing one, either.  Okay?  Geez, can’t I slack off around here for one goddamned minute?

Comments

[Dad]

Yeah, it took a long time to get used to skim. I can stick with it just so long as I don't drink whole and remember what real milk tastes like!

[Tammy]

Wait, YOU'RE drinking skim now, too? Traitor.

[cookiecrumb]

I went back to whole milk recently. When I started making yogurt. Can't for the life of me figure out why I was all 2% for so many years. It's not bad but (sshhh!) whole milk is way better.
Maybe you could make other sacrifices.
Well, I should shut up. Tomorrow I'm going to be all over you with Eat Local advice.

[seetipper]

Let me jump the gun by noting that I saw a turkey strutting across the lawn of Longwood Towers yesterday. A delicious urban turkey.

[Tammy]

Seetipper: I'm on it.

CC: Please don't tempt me. I'm weak.

[Heath]

I comment despite your strictures!

But I don't really have anything to say, besides spewing defiance.

[Tammy]

It was all a ploy anyway to get higher comment numbers. HA HA, defiant one!

[pyewacket]

I've been able to source all of the following locally (local here being defined as "New England", which is closer to a 450 mile radius than a 250, though only a few things come from upper Maine): fish, shellfish, pork, lamb, beef, chicken, milk, cheese, yogurt, cream, cottage cheese, cream cheese, soybeans, other dried beans, lentils, dried mushrooms, fresh mushrooms, wheat flour, corn meal, fresh and dried herbs, all sorts of vegetables and fruirts (fresh and in season), dried apples, honey, maple syrup, vodka, hard cider, and wine. Guide to sources is here: http://www.newenglandgrown.com/pages/localfoodguide.html
Email me if you want more suggestions. It will take a lot of cooking and planning, some thinking outside the box, and probably a bit of weight loss if you eat a lot of carbs. But I can suggest some good meals if it would help.

[Tammy]

Funny, I came across your Seasonal Cook blog yesterday (after I wrote this stuff) and saw that you participated last year. I was very impressed. Especially with all of the mileage listed.

Thanks for reminding me about your link. I was psyched to find all manner of local dried beans at Russo's, but it's the vodka group that's been worrying me lately. Glad I can rest at ease!

I'm sure you'll be receiving a desperate e-mail from me in the near future.