Buffalo Locavore

Locavore Challenge!

2011-09-10T15:16:00.002-04:00

Oh my goodness; it's already underway!

Last year it was one week. This year it's the entire month of September!

Find out more... http://www.nofany.org/events/ny-locavore-challenge

Elmwood Bidwell Farmers Market

2011-06-25T12:42:00.000-04:00

The market was alive and well today with more vendors than I have seen lately.

Queen Anne's cherries (the golden and red ones) are in! There are lettuces everywhere. I picked up some Japanese turnips that looked positively amazing. I had never had turnips until my Porter Farms farm share and they are just lovely - so smooth and silky when they are cooked. I've never had them raw but folks at the farmers market were discussing how good they are raw.

White Cow Dairy, which has many seasonal flavors, was showcasing rhubarb, rhuberry, lemonberry and mintberry in addition to some other regular flavors. They also had cheese and quark samples.

I also bought pasta from Pasta Peddler and some maple to take as gifts on a trip next week.

The Whole Hog

2011-06-24T18:50:00.000-04:00

So Buffalo has a new food truck and it is dedicated to all local ingredients and their slogan is "Local Mobile Sustainable"

In addition to a bbq pork sandwich, they surprisingly have mostly vegetarian and vegan options. I figured it was just a pork truck from the pig silhouette and the name of the truck, The Whole Hog.

For the most part, you can find them at Ellicott and S. Division downtown, across from ECC, Tues thru Friday from 11am-2pm. Weekends you can find them at festivals. They'll be at Citybration this weekend!

http://www.thewholehogtruck.com/

http://www.citybration.com

GoVeggies! Lentil Burger

2011-06-24T18:13:00.001-04:00

It took me awhile but I just got around to trying another GoVeggies! burger variety.

The lentil burger is awesome. I feel better now saying that I wasn't in love with the Spinach Burger (but it's the most popular, so you don't have to take my word for it.) Now that I can praise another burger variety, I don't feel so guilty. I guess this is how Olympic judges feel, when they have to adjust the first Olympian's score in case someone better comes along.

The lentil burger held together better. It seems the trick is to let the first side get a good crust before flipping it. I put a frozen burger in a pre-heated pan with cooking spray. The burger has a great flavor and meaty texture which will still stand out garnishments and condiments. I had it with local red lettuce from the Bidwell Farmer's market and Five Points multi-grain bread. So good.

I would definitely buy the lentil burger again.

GoVeggies! Spinach Burger

2011-06-14T21:50:00.000-04:00

I bought all 5 varieties of GoVeggies! burgers and most are still in my freezer.

Tried the spinach burger which is their most popular. It's mainly spinach and rice and browns nicely in a pan. It's a nice light burger for summer. There's some spices in it; it has a really nice flavor.

Community Supported Vegetarianism

2011-05-09T07:00:00.003-04:00

This is the share program being run by Go Veggies! which I mentioned in an earlier post.

Community Supported Vegetarianism
You can participate by buying a monthly share, payable at the beginning of each month. This saves you money, supports spreading vegetarianism, supports us, and helps the planet!
$80- Family Share- 20 products per month
$40- Individual Share- 10 products per month
if you forget, we keep track of how many products you have left to pick up for the month (you don't have to grab them all at once).

"The well-known products of our company are our Veggie Burgers, Veggie Rolls, Mango Pudding and other veggie snacks. Our Veggie Burgers are a blend of American and South-East Asian appetites, Our products are greatly welcomed by health conscious people."

I think I have had some samples in the past but it has been ages since I have tried Go Veggies! products. They are made from local ingredients when available. I will sign up for the share and report back!

Elmwood-Bidwell Farmers Market

2011-05-07T14:18:00.000-04:00

So today was the first EBFM of the season. I got there right at 8 when they opened and I can honestly say I was the first person there. Obviously some of the farmers were already there and set up, but I was the first shopper. I grabbed as much cash as I could find while running out the door but once I got to the market, I realized it was not enough.

I got some little potatoes from Weiss Farm, some apples from the guy who pretty much only sells apples (I have a house guest from Africa staying with me and he LOVES apples) and a vanilla yogurt from White Cow Dairy (a flavor I haven't had!) with actually visible bits of vanilla bean. I can't wait to eat it.

I wish I had about $10 more so I could have bought 3 jars of fruit butter from Blackman Homestead Farms. I sampled the Pumpkin Maple Butter and the Pear & Vanilla Butter and they were amazing!! Next time I am going have to try a third so I know what other flavor I will get. They are $7 each or 3 for $20.

I also stopped by the Go Veggies! tent and was told about their new share program. For $40, you can get 10 items in a month from various locations...one which should be the Farmers Market (I was asked if I thought it would be a good location and I think it would). This would save one about $1 per package. I think I'll give it a try. I've tried to vegetable shares and two bread shares...why not a veggie burger/spring roll/mango pudding share?

There were about ten tents when I went. I am sure some were not there yet but I wonder if some vendors won't be coming for a few more weeks. Today seems to be mostly bread, jarred foods and cellar-ables like apples and potatoes with a little bit of produce.

Five Points Bakery

2011-05-05T05:05:00.000-04:00

Last fall, Buffalo First coupon in hand, I decided to sign up for a breadshare from Five Points on Rhode Island. The wheat is all local and the other ingredients are as well.

FPB has really organized their share in a consumer friendly way...you can pick from a list of breads and baked goods and have the same thing every week or change it constantly. I pretty much stick with the Multi-grain. I love it so much. There is just something so wholesome about having a fat slice of toast with jam for breakfast instead of boxed cereal. I feel like I'm doing something special or decadent.

I tried the 100% Whole Wheat and the sourdough ciabatta. The ciabatta is good, very soft, especially for 100% whole grain, and lighter than the multigrain. We can eat it in a day or two whereas the multigrain lasts us all week. It's also quite sour.

Another reason I was sticking with multigrain is that it's one of their only vegan breads. However, seeing as I have re-committed myself to this blog, I will try all the breads so I can report back.

Oh, the cinnamon rolls, fresh (not frozen) are incredible. They're also 100% whole grain and frosted and delicious. They fill you up like whole grain and have a pit of a wheaty taste in the background, but are quite good...much more cinnamon roll like than I expected for a whole wheat dough.

The last time I went in, I saw they had two different rye breads. I love rye and can't wait to try them.

Soy Boy

2011-05-02T18:39:00.002-04:00

I'm not trying to do a bunch of posts about brands; it's just happening that way.

Just tried the Soy Boy Caribbean tofu for the first time and it was super delicious. I tried it right out of the package, cooked and also in my recipe (jambalaya). It was great! I thought the Carribean flavor would get diluted in the tomato and spice in the jambalaya but I could still taste it's distinct flavor.

I wanted to mention Soy Boy because when it comes to vegetarian protein sources, it's hard to find something local. Soy Boy is in Rochester and their soy beans don't come further than Michigan.

Before, I'd only had Soy Boy's regular tofu but this flavored ready-to-eat tofu was great; I want to try all the flavors.

White Cow Dairy - revisited

2011-04-29T04:29:00.003-04:00

This blog had a post awhile back about WCD. I have always admired the adorable glass jars but could never bring myself to spend $3 on 5.5 oz of yogurt. However, after reading Eating Animals and re-affirming my commitment to foods that are friendly to animals AND having a job that would pay for my meals, I decided to give it a try.

Oh. My. Goodness. This yogurt is incredible. It is definitely worth it when you think of the price of dessert in a restaurant or a drink at a bar...and I would always pick the yogurt given the choice. It is so good. I've tried tons of flavors and it seems that the base taste is pretty consistent and whatever the flavor is just adds to that already delicious taste. This is not true for the orange flavor, which really does over-power the super-yummy yogurt.

These are the flavors I have tried -
- rhubarb
- apple pie
- gingerberry
- maple
- chocolate malt
- cherry
- orange
- butternut

I've had each one once because I just thought it would be fun to keep trying different ones. There are more to try...but I don't know if I'll try to the lemon or the citrus...they would be delicious no doubt but it's not worth missing out on the main yogurt/sweetner flavor.

A little birdy told me the yogurts are cheaper at the Farmers Markets, so you better believe I'll be lining up for them.

Long time, No local

2011-04-25T13:28:00.000-04:00

Well, that's not entirely true. Still local, but not really blogging.

I think this blog has been unofficially handed over to me and I just wanted to let the universe know that I am going to take charge and keep posting.

I used to think I was an unlikely contributor because I was a little too local...that is I almost never left the house.

Well, this year hubs and I have turned over a new leaf. I'm out of school and I have a job so we're going to restaurants, buying higher quality (more expensive) food and so I'll have much more on which to report!

Stay tuned, gentle readers!

Juniper - a new restaurant

2009-09-06T14:45:00.003-04:00

Juniper opened about a month ago. Right away, Whitney began organizing a dinner. Everyone's schedules dictated that we wait until this weekend. It was worth the wait.

Juniper is amazing and delicious. The menu incorporates local ingredients and even brought a card to the table saying which ingredients were local that week.

The food was excellent. There were seven of us and we ordered six different things and everyone was very happy with their meal. We split two desserts which were also incredible. Highly recommended.

The average main course is about $24. Soups are $6, Desserts $6, salads and appetizers are $8-9. It's a little expensive for Buffalo, but the quality justifies every penny.

Vegetarian options look amazing and I was even able to make a plate out of side dishes from other courses.

I don't eat out a lot, but this has to be one of my favorite places in town.

http://juniperelmwood.com/

Porter Farms

2009-09-05T14:33:00.000-04:00

Peaches

2009-09-04T20:59:00.001-04:00

I went to the downtown farmer's market on Tuesday.

I got some peaches and they are DELICIOUS!

I am saving a pit and I am going to see if I can grow a tree.

Promised Land

2009-09-03T14:38:00.002-04:00

CABBAGE, SWEET CORN, RED ONIONS, CUBENELLE PEPPERS, EGGPLANT (white and purple), BLUE POTATOES, TOMATILLOS

Porter Farms

2009-08-29T14:30:00.001-04:00

Promised Land

2009-08-27T14:36:00.000-04:00

Eat Local Challenge Tip 2: Veggies

2009-08-02T20:02:00.000-04:00

Porter Farms still has space available in its CSA!

Not sure about joining? They have a guest bag program where you can try it out for a week, free. If you like it, you can join and they will pro-rate the cost of your share.

"If you know someone who might be interested in our program, have them try a bag for a week, free! Just call the farm at (585) 757-6823, and provide your name and the guest's name as well as the group to which they would like to have it delivered.

If they would like to join after they receive the gift bag, they can call for a pro-rated price. Keep in mind that we have pick-up sites in both the Buffalo and Rochester areas! "

http://www.porterfarms.org/

Eat Local Challenge Tip 1: Protein

2009-08-01T20:01:00.001-04:00

So I am jazzed for the local challenge coming up this month. Veggies and grains should be no problem. However, as a vegetarian, what is a good source of local protein? I don't know if I can bring myself to spend $6 a week on eggs.

What I have found is that SoyBoy, headquartered in Rochester, uses local ingredients whenever possible.

"We source our ingredients locally whenever possible. In the last year we’ve used organic soybeans from the Finger Lakes region of New York (50 miles), Ontario, Canada (150 miles) and Eastern Michigan (260 miles). We try to buy as close to home as we can, but market conditions sometimes mean going a little farther to get the high protein organic beans that we need. But our beans have always come from trusted North American farms." http://www.soyboy.com/faq.htm Also, bonus - no GMO soy in their products.

If anyone has information on legumes, nuts, whole grains...please share. I know Promised Land does dry beans (and provides grains for Five Points Bakery), but I think that is later in the fall. I know the Eat Local Challenge lets you go 20% non-local, but I'd like to do the best I can.

Porter Farms, Week 4, July 18

2009-07-29T18:10:00.001-04:00

I think this red lettuce was "fire lettuce." We also go a ton of green beans - split into two bags since I share this share. Also shown are zucchini, summer squash, onions, and that pale sputnik in the middle is a kohlrabi.

Porter Farms, Week 3, July 11

2009-07-29T18:05:00.001-04:00

LOTS of lettuce, spinach, zucchini, summer squash, and onions. I miss getting all this lettuce.

Porter Farms, Week 2, July 4

2009-07-29T18:00:00.001-04:00

This was lovely - I had never seen red onions with the greens still on them. Also pictured are a small bunch of spinach, lettuce, and beets.

Porter Farms, Week 1, June 27

2009-07-29T17:57:00.009-04:00

Porter started a week later this year because of the crazy weather. In return, they will go a week late. That means I will be getting my last share in December!

This came in a brown paper bag that was filled to the brim with several kinds of lettuce.

I can't believe how bright the stems of this swiss chard was.

The lettuce this week was so beautiful - this is the lettuce I said reminded my of Rapunzel in my June 28 post.

These onions were enormous and I ate every bit of the green part - which was over two feet long. I was delicious chopped up and tossed in a taco salad (or 10 taco salads).

Catching up on Promised Land

2009-07-28T21:22:00.005-04:00

Hey folks - I hope I didn't blow up your Google Reader.

I had lost the cord that connects my computer and camera and so while I have been diligently taking photos, I had not been posting. So now I am all caught up with Promised Land CSA. I hope you enjoy looking at it as much as I have enjoyed eating it. I hope to stay up to date from here on out.

Stay tuned for my Porter Farms catch-up. Don't worry, it's only about four weeks.

I'd like to apologize for my camera being kind of junky.

Promised Land, Week 10, July 23

2009-07-28T21:12:00.002-04:00

THIS WEEK’S SHARE INCLUDES: 1 PT. BLUEBERRIES 2# ADIRONDACK BLUE POTATOES GREEN ONIONS CUCUMBER GREEN CELERY 1# EACH GREEN AND YELLOW BEANS ZUCCHINI YELLOW SQUASH

These blueberries were so delicious that I started eating them before I took the picture. I could barely stop myself from eating them all before getting the camera. They were incredible. They make every other blueberry I have ever eaten taste like dirt - and I enjoyed those blueberries at the time I ate them. I am spoiled for life and will eat no blueberries but these forever. I even e-mail the Oles to ask them what species they were. I am going to plant them in my backyard.

Promised Land, Week 9, July 16

2009-07-28T21:09:00.003-04:00

THIS WEEK’S SHARE INCLUDES: 2# RED POTATOES GREEN ONIONS PARSLEY RED CELERY BEETS WITH GREENS ZUCCHINI YELLOW SQUASH CUCUMBER SPICY GREENS

And a close-up because who has ever seen red celery before? Made some tasty stuffing with this and with onions from Porter Farms.

Promised Land, Week 8, July 9

2009-07-28T21:07:00.002-04:00

IN THIS WEEK’S SHARE: ZUCCHINI YELLOW SQUASH BUNCHING ONIONS KOHLRABI SWISS CHARD/CABBAGE SUGAR SNAP PEAS SHELLING PEAS

Promised Land, Week 7, July 2

2009-07-28T21:04:00.002-04:00

THIS WEEK’S SHARE INCLUDES: SHELLING PEAS SUGAR SNAP PEAS SNOW PEAS GREEN ONIONS KOHLRABI STRAWBERRIES ZUCCHINI YELLOW SQUASH

Promised Land, Week 6, June 25

2009-07-28T21:01:00.001-04:00

THIS WEEK’S SHARE INCLUDES: STRAWBERRIES SPINACH (APRX. 7OZ.) SUGAR SNAP PEAS SNOW PEAS SHELLING PEAS GREEN ONIONS GARLIC SCAPES

Promised Land, Week 5, June 18

2009-07-28T20:56:00.003-04:00

I have never really eaten radishes. I mean I have but I always think of them as garnish, little roses, and never thought they tasted like anything. So, I tried to just cut them up and hide them in some falafel. These radishes were SOOO delicious! They were peppery and actually kind of tasted like bacon which - as a vegetarian - was a real treat. My husband loved them as well, and he is not Mr. Vegetable. We were both sad not to get them again.

THIS WEEK’S SHARE INCLUDES: ASPARAGUS (APRX 8OZ) ROMAINE RADISHES GARLIC SCAPES BUNCHING ONIONS STRAWBERRIES SWISS CHARD

Promised Land, Week 4, June 11

2009-07-28T20:52:00.002-04:00

I don't know if I said this before, but the asparagus from Promised Land was truly the most delicious asparagus I have ever had, and by a large margin. I LOVE asparagus normally but I had no idea what I was missing. It was incredible and I miss it now that it is gone. Even my husband who normally will only eat super thin asparagus was all over this stuff. It really goes to show that local and fresh is 100x more delicious than anything we have ever known.

THIS WEEK’S PRODUCE INCLUDES: ASPARAGUS (APRX. 12 0Z.) 5 GARLIC SCAPES ROMAINE LETTUCE MERLOT HEAD LETTUCE 2 KOHLRABI

We're splitting the share with friends down the street. They picked up and I didn't get a picture. My bad.

Promised Land, Week 3, June 4

2009-07-28T20:43:00.004-04:00

THIS WEEK’S VEGGIES! APPROXIMATELY 1lb OF ASPARAGUS BIBB LETTUCE BLUSHED BUTTER OAKS LETTUCE AND SWISS CHARD.

At the time it seemed like a lot of lettuce, but I got into eating a ton of it every day and now I miss it.

Promised Land, Week 2, May 28

2009-07-28T20:40:00.000-04:00

So I guess there are three of us doing Promised Land, but when Porter Farms starts, I'll be posting about them, as well. This is for the Thursday pick-up in the city. I think it varies somewhat from the Tuesday pick-up in Amherst. For one, in Amherst you pick up the veggies from a school bus and can talk to someone from the farm about the veggies. Thursdays it's just a pile of boxes in the back office of MAP.

This is a catch-up post because I lost the cable for my camera and couldn't transfer the pictures.

The second week of Promised Land was a head of blushed butter oak lettuce, asparagus, baby bok choy, and radishes.

I made a salad with the lettuce and radishes and I am looking forward to an asparagus and bok choy stir fry with soba noodles (not very local).

Promised Land, Week 1, May 21

2009-07-28T20:35:00.002-04:00

Everyone else has already commented, but here are some pics.

THIS WEEK’S SHARE: 2# ASPARAGUS, 1# RHUBARB. 1 BUNCH OF GREEN GARLIC, POPCORN

I basically joined this share for the rhubarb and asparagus. I was not disappointed.

I have always loved rhubarb but this was so delicious and extra sour. I was hooked. I bought some at the Bidwell Farmers Market the next weekend but it was no where near as good.

Everyone those bunched up things were onions but it was garlic (it pays to read the newsletter, which is where I copy and paste the veggie list from). It was good.

I joined the Co-op

2009-07-11T23:19:00.000-04:00

I never thought I would but I actually didn't know enough about it. I figured I wouldn't ever make back the $80 membership fee in savings. Under the 2%-ff-everything model, I would have to spend $4000 to break even.

I knew the Co-op has ditched the 2% off everything model in favor of monthly member-only specials and a dividend program. The fiscal year ended June 30 and this will be the first year members could get a dividend check. We'll see how it goes. In any case, that makes July the perfect time to join - if there's enough profit for a dividend, it will be based on how much I spent there from July 1- to June 30. However, this is an "if" so it wasn't enough, on its one, to get me to join.

Then I realized you have to be a member to get the monthly bulk order specials. I saved $15 right off the bat when I ordered two cases of sale foods.

The real kicker was learning that if I ever want to, I can sell my share back to the Co-op. Seems like a good deal.

Then I got my free tote bag for paying all at once. I got a second free tote bag for using my coupon from the Buffalo First coupon book.

I got home and opened my new member folder, and there is a book of coupons. More than half the coupons are for free stuff - free bread, free agave, free 7th generation cleaner, free iced tea, free soy milk, free soy sauce, and other discounts that amount to more than 50%. It's pretty cool.

All in all, I am very satisfied with the transaction. I feel like I have invested in something local which in turn invests in many things local. That should be enough, but it looks like this investment will pay for itself fairly quickly, so what is not to love?

Porter Farms: Week One

2009-06-28T11:45:00.001-04:00

Our CSA that we did last year just started up this week. Though we had it first, I think of it as our second share since we are also doing Promised Land, which started a month ago. This will be our first time doing Porter Farms start to finish.

This week we got a brown paper bag filled to the brim with veggies. There were three kinds of lettuce, a ton of swiss chard (golden stem), and green onions the size of golf balls with greens over two feet long. The lettuce was so big and beautiful, it made me think of the lettuce that Rapunzel's mother craved and had her husband steal from a witch - which is how Rapunzel got stuck in the tower. She was the price for stealing veggies from a witch. What I am saying is the lettuce was humongous, picture perfect, and looks like the kind of thing a person could crave.

The bag was about three lbs. We started the share in August last year, so we missed the light season and we were getting 15lbs+ every week of summer squash, tomatoes, winter squash - much heavier food. Volume-wise, it's the same - a full brown bag with greens coming out the top.

[I took pictures but I have re-misplaced the cord the takes the pictures from my camera to my computer]

Rhubarb Crumble

2009-05-30T18:05:00.005-04:00

My first CSA share was pretty small, comprised of asparagus, green onions, and rhubarb. I had never tried rhubarb before, but my mother-in-law had coincidentally just given me a recipe from a magazine for rhubarb crumble. It was basically chopped rhubarb covered in A LOT of white sugar and a smidge of flour and then topped with a lot of brown sugar, butter, and flour that had been blended together and crumbled over the top. My rhubarb was green instead of the traditional red (the red is not an indicator of ripeness, just the most popular commercial breed of rhubarb) so the whole crumble turned out a kind of caramel color. The color was fitting because the brown sugar and the butter melted into the rhubarb and the whole dish tasted like tangy caramel. It was delicious, and definitely a good use of my first CSA share. The remaining ingredients went into an asparagus and prosciutto risotto that I will be reporting on soon.

Refugee Garden Opens on 19th Street

2009-05-25T10:00:00.002-04:00

A new community garden opened on 19th Street. The garden is being coordinated by People United for Sustainable Housing (PUSH), who have been working with several refugees from Burma to develop this vacant lot into the pictures you see above. Ten Burmese families will each have their own plot to cultivate with whatever they choose. I spoke to a gentleman named Za, who is a refugee from Burma and who spent time in a Burmese prison before coming to America. I wished him success on his garden and he said that it was what he dreamed of when he was in prison--having land he could cultivate. It made me think of Nelson Mandela's story in his autobiography about how, in his final years of imprisonment, he was able to garden. It was basically what helped him get through the last difficult years before he finally became free. I think both of these stories say something about how essentially human it is to want to grow things.

This will also create economical, fresh local food for other residents on 19th Street. At yesterday's ceremonial planting a young family planted okra and broccoli. More vegetables, including some traditional elements of Burmese cooking, will be added soon.

Our CSA Has Begun!

2009-05-21T20:43:00.002-04:00

Today was the first day that my CSA offered produce for pickup. I am a shareholder with Promised Land (the Oles). Whitney was a shareholder last year, and has re-upped for this year as well. This is my first experience with a CSA and I am very excited.

So, now I have two pounds of asparagus, a bunch of green onions, a lot of rhubarb, and a cob of real popcorn. Looks like I will be making pie and risotto this weekend. I'll save the popcorn for football season.

Also, I just want to say thanks to everyone for your patience while posting has been light here at Locavore. All of us have been just swamped with work and finishing school and other essential things that had to take priority. We all just got together to talk about features we want to focus on for the future and I think I can safely say that we have a renewed focus and are ready to get back in the blogging groove.

First Farmer's Market Trip of the Year!

2009-05-10T15:13:00.002-04:00

Oh happy day! Yesterday was the second weeked of the East Aurora farmer's market and my first trip of the year. I was suprised to see how much produce and greenery was available; I seem to remember the first couple of weeks last year were a little on the slim side - obviously, since the growing season is still a bit early - but there were plenty of plants and flowers to choose from. The regulars were there: Pasta Peddler, the honey guy, the spice lady, the dog treat lady, the beef peeps, etc.

We did well, buying a too-much-for-two-people portion of Italian chicken sausage, which we enjoyed last night BBQ'd with the potatoes we also bought there and some steamed asparagus. I was most happy about buying eggs from my little friends, the grandkids of the couple that also sells plants. The kids weren't there but grandpa gave me a free dozen eggs and told me to return the cartons (yes!).

Lastly, I was really happy to get more of the cherry vanilla jam I love from Peppermint Farms. Now that I'm not doing a CSA this year, I'll be spending more local dollars at the market and can't wait to taste the good meals that will come from it.

Link alert: One Block Diet

2009-04-27T20:23:00.000-04:00

Blog alert: I found this great new locavore blog, One Block Diet, and highly recommend adding it to your reader.

Five Points Bakery: Being a locavore just got easier

2009-04-26T20:20:00.000-04:00

This weekend was pretty darn exciting over on the West Side. Just a couple short blocks from my house Five Points Bakery opened its doors and sold out of bread within two hours. My boyfriend and I walked over today around noon and were lucky enough to snag a loaf for our late breakfast. It was delish.

Besides the fact that Five Points is owned and operated by a couple living a block away from the bakery, besides the fact that their bread is 100% grain and made from locally-grown wheat stone ground on site, besides the fact that Five Points partners up with the good folks at Promised Land CSA (my CSA!) to purchase their wheat and products--THEY OFFER A BREAD SHARE.

I am so out of control excited about this share.

Five Points is offering a 13-week, $65 bread share. They'll have four shares every year, one per season. The summer share offers a multigrain pan bread, a honey wheat loaf, a cinnamon raisin, and a specialty bread. You select the kind you want and stop by one of the pick-up locations every Thursday to take it home. You can also add muffins, cookies, and their house-made pizzas to your share as well.

As we walked home from the bakery today, Sean and I talked about the summer ahead and how easy it will be for us to eat local. Between our CSA share, our new bread share, and an endless supply of deer meat from Sean's brother (that's for him, I'm a vegetarian), we hardly have to grocery shop.

Now, on to the chickens...

Community Gardens Growing In Buffalo

2009-04-26T09:54:00.001-04:00

The Buffalo News has a great feature today on the rise in community gardening and urban farming in Buffalo. Check it out here.

Wilson Street Urban Farm Approved?

2009-04-19T15:26:00.002-04:00

Please see this article from today's Buffalo News about a possible agreement between the Stevens family and the City of Buffalo to create their two acre urban farm in the Broadway-Fillmore neighborhood.

The Garden Is Growing

2009-04-18T09:58:00.004-04:00

I know we have now quite shaken off the final grasp of winter, but we are definitely getting close. About a month from now, many of us will be taking to our yards to start digging and planting in earnest--finally free of frost worries we can start putting our plants and seeds in the ground. In our house, this process began around mid-March.

My husband came home with a few packets of seeds, some seed starting soil (more peat than soil--a nice mix) and some small plastic trays. He spent the day planting the seeds for his tomato and pepper plants. We also have onion and pumpkin seeds that will go right into the ground in mid-May. Whenever Dan comes come with his seed envelopes and little bag of potting mix I always know that winter won't last too much longer--that we are going to make it through the cold and windy days and enjoy sunshine and Buffalo's incomparable summers soon.

I love watching the sprouts grow on our table before we can plant them outside. It always seems like such a time of hope. Every day they are different. At first, just black soil. Then maybe just the faintest hint of green breaking through the top of the soil. Before you know it, you come home from work one day and there is an explosion of green shoots all climbing toward the sun streaming in your kitchen window. All the plans made in the dark of winter when poring over the Burpee catalog and dreaming of a world turning green and then bursting with life are slowly starting to become reality. I am already looking forward to biting into that first sun-warmed tomato and slicing up that first pepper. This year will be particularly exciting in our house as my husband and I try to learn the lost arts of canning and preserving.

Easter = Polish Food & Springtime!

2009-04-12T19:12:00.004-04:00

Every year for Easter, my husband and I host dinner for his family. We don't really celebrate Easter as either a religious or chocolate bunny-oriented holiday, but we do use it as an excuse to have a little feast of Polish food (makes sense, as my husband's family is Polish). My contributions are usually more traditional American fare--ham, some sort of cheesy potato dish, and green bean casserole (I'm from the Midwest--it's practically mandatory). My husband spends two days before Easter making pierogies from scratch--one batch using farmer's cheese as the filling, and one batch stuffed with sauerkraut. I abhor sauerkraut, but adore the cheese stuffing. I have also heard of pierogies stuffed with potatoes, onions, or prunes. Can't say the prune ones sound too appealing.

We serve the American stuff I make along with pierogies, polish sausage, lots of rye bread, and of course a butter lamb. I had never heard of butter lambs before I married a nice Polish boy, but now I can't imagine an Easter table without one. One of these days we may even get around to making our own butter lamb for the table instead of just buying the ones Wegman's sells (which are made by a vendor at the Broadway Market, which we know we should visit in person but the crowds are just too crazy this time of year).

I hope everyone has been enjoying the lovely weather the weekend, and celebrating this weekend's holidays if that is what you do. I think Spring is definitely on the way, and I love Easter as a way to welcome the new season. The world is starting to bloom again, and soon it will be time to start planting the summer garden.

Support Grows for Wilson Street Urban Farm

2009-04-09T14:59:00.003-04:00

Check out the following blogs, opinion pieces, and articles for the latest on what is going on with the Stevens family's proposed urban farm on Wilson Street:

http://www.buffalonews.com/149/story/634587.html

http://www.buffalonews.com/opinion/editorials/story/634582.html (This includes information on how you can reach out to City Hall and express your support for both the Wilson Street proposal and the chickens in the city proposal that Councilman Rivera is considering.)

http://www.fixbuffalo.blogspot.com/

http://buffalopundit.wnymedia.net/blogs/archives/8599

http://www.buffalorising.com/2009/04/urban-farm-vs-housing.html#SlideFrame_0

Also, if you are a Facebook user, you can join a group supporting Wilson Street Farm.

It's great to see all this buzz about urban farming in Buffalo. I hope it leads to a real discussion of how we can creatively reuse our vacant parcels of land.

Urban Farm Story Updated

2009-04-08T11:12:00.001-04:00

Here is the latest from the City of Buffalo, Habitat for Humanity, and the Stevens family on the proposed urban farm near the Buffalo market. Go Councilman Franczyk!

City of Buffalo Turns Down Urban Farmers

2009-04-05T09:43:00.003-04:00

Please see this article in today's Buffalo News about the recent decision made by the City of Buffalo to reject an application by a family wishing to purchase two acres of land near the Broadway Market to convert 27 vacant lots into a small farm. Two acres in an area that could be described as part of Buffalo's "food desert" no less.

Typical of Buffalo's current "leadership" they have turned down the farm proposal because they hope they'll be able to find someone else who wants to develop the land.

This blog has not been much of a political forum, and I don't intend to turn it into one, but I am going to digress from that for a brief moment because I am outraged. This decision is very typical of the short-sighted way the City of Buffalo is currently being run. Buffalo has approximately 3,200 ACRES of vacant land, many owned by the City itself and poorly kept. I do not understand what is so important about these two acres that they would turn down people with an actual PLAN for productive reuse in favor of potentially having another developer express interest in the future. Commissioner Brian Reilly reasons the decision out by saying that Habitat for Humanity may be interested in building on some of those vacant lots, as if there are no other vacant lots or properties even within that immediate vicinity that would be suitable.

The City of Buffalo seems to be waiting for some goose to lay a golden egg in that neighborhood. A plan for productive use that is workable now should trump any notion of luring some new enterprise (one perceived as likely more profitable and prestigious no doubt). The City of Buffalo doesn't exactly have a set of laurels to rest on in terms of promoting large scale development within City limits so lets turn some of our excess land over to entrepreneurs who have a chance of making this city better street by street and block by block. That is how we will achieve real progress and finally deal with the city's immense vacancy crisis.

People with such a narrow view of what is possible for this city have no business running Buffalo's government.

(Please note that this post reflects my views, and my views alone--I am not speaking on behalf of any of the other four contributors to this blog in any way.)

Councilman Rivera is Pro-Poultry

2009-04-02T21:48:00.002-04:00

The Buffalo News continued its "chickens in the city" coverage with an article today about Buffalo Council Member David Rivera's visit to Monique Watts' chicken coop on Rhode Island Street (in David's district). Rivera's office is looking into changing Buffalo law to allow for small urban coops. You can read the story here.

In the interest of full disclosure, I will say that Council Member Rivera is a friend of mine, and someone whom I admire very much. So, I am admittedly biased. However, I think it is great that Rivera is taking a serious look at this issue and I hope his colleagues address this issue with the same thoughtful consideration as Council Member Rivera. I think allowing small chicken coops in the city will add to our quality of life and increase access to delicious, nutritious free range eggs. My nieces have raised chickens at their house out in the country for years (since before the youngest was in kindergarten) and I have seen firsthand what a fulfilling experience it is for the whole family, in addition to providing food.

More on City Chickens

2009-04-01T16:41:00.002-04:00

Donn Esmonde's column today comes out in favor of allowing chickens in the city. You can read it here.

Get Out, Chickens!

2009-03-31T09:25:00.002-04:00

The Buffalo News has a story this morning about a woman on Rhode Island Street who received a visit from animal control asking her to remove her illegal chickens from her backyard. As anyone who has spent a decent amount of time on Buffalo's West Side knows, this is far from the only "illegal" chicken coop in the city. Perhaps this will be the impetus for the City to go back and reconsider the 2004 ordinance that created poultry prohibition. You can read the story here.

Tag Team Spaghetti

2009-03-30T14:28:00.003-04:00

My husband makes amazing spaghetti sauce. It has been one of our standard household meals for almost as long as we've been married (9.5 years). I used to pride myself on making good spaghetti sauce, but he has spent years perfecting his and I just can't even try to compete with it (wouldn't want to). He also adds in delicious meatballs that at one point were probably the size of baseballs, but have shrunk a bit since we have become more health conscious. He's been using leaner beef, too.

So, last night was spaghetti night in the Glanowski household but this time we decided to make it a more cooperative effort. Dan started making the sauce around lunchtime and I was put in charge of making the spaghetti noodles from scratch. We had it timed perfectly so the pasta finished just as the sauce reached its simmering peak of perfection.

I have only newly started making pasta from scratch, and I love the process. It is like magic how a mound of flour and a few eggs can turn into ribbons of delicious noodles. It took me about two hours to make a pound of spaghetti noodles, but that is because I had to let the dough rest for an hour after kneading. I am thinking about giving homemade bread a try just because I think kneading is such a fun, stress-relieving activity. The pasta machine does most of the work for the second round of kneading and then making the pasta sheets thinner and thinner until they are just what you want. My pasta machine also has cutting attachments for both fettucine and spaghetti, and it worked beautifully. A few simple cranks of the handle and I had silky, fine heaps of spaghetti noodles. A quick bath in boiling water (less than half the time of dried pasta) and we ended up with smooth, fresh pasta for our sauce. There is such a difference between fresh and dried pasta--the fresh retains some essential softness even when al dente, and has a slightly different, starchier flavor. It is well worth the effort to make your own.

Our dinner was perfect--a delicious example of teamwork.

Local Restaurant Week, a Review

2009-03-28T09:59:00.003-04:00

Local Restaurant Week, which Whitney posted about a couple of weeks ago, is wrapping up and I hope it has been a huge success for all of the restaurants who participated. My husband and I went out to The Blackthorn (on Seneca Street in South Buffalo) last night in celebration of Local Restaurant Week. The Blackthorn is close to our house, and every time we go there we have had good service and good food. It also has the added advantage on Friday nights of having one of the best fish fries in Buffalo. The Local Restaurant Week special was a glass of wine/pint of beer, an entree, and a dessert for $20.09. We bypassed the special in favor of the fish fry.

Dan got the full works--beer battered with french fries, cole slaw, and pasta salad on the side. I went for the "lighter" option of broiled fish, steamed vegetables, and a baked sweet potato. That is the great thing about the Blackthorn fish fry--you get a real choice for what kind of fish you want (they also have breaded, lemon garlic, and something else I can't remember off the top of my head), and what kind of side dishes you want. They also have a real variety of dishes on their regular menu, so there are options for everyone whether it is a Friday night or not. Plus, the main bar is known for its selection of whiskey and of course they always have Guinness on draft. It has a family-friendly Irish pub atmosphere and though it is always busy the service is always good.

The Friday night fish fry is definitely a very Buffalo thing. Growing up in St. Louis I remember it as something the Catholic churches would have during Lent but that was about it. It always seemed weird to me to go to church for a fish dinner, and my family wasn't Catholic, so I never had a real fish fry until I moved here ten years ago. While I certainly couldn't eat one once a week (though I know there are some folks who do) it is a food tradition in this town that I enjoy.

I give The Blackthorn my thumbs up as having the best fish fry in town. Does anyone else have a favorite?

Grassroots Feeding A Food Revolution?

2009-03-22T18:29:00.003-04:00

The New York Times ran an interesting article yesterday about both the decision by the Obamas to install a food garden on the White House lawn and the rippling changes being felt throughout Washington toward the way our elected officials and policy-makers think about food policy. It's an interesting read, you can find it here.

I find it interesting that The Omnivore's Dilemma seems to have become the manifesto of sustainable agriculture. I enjoyed reading it, but I didn't really think of it as a rallying cry that would spark a national movement like Rachel Carson's Silent Spring. Anyone else out there feel the same way, or did I just not read it as deeply as others?

Buffalo Small Press Fair - this Saturday!

2009-03-16T21:56:00.000-04:00

In continuing with my buy-local coverage, I thought I'd highlight the Buffalo Small Press Book Fair happening this Saturday at the Karpeles Manuscript Museum on Porter Ave. I've never gone and am sorry to say that I'd never heard of it until today.

From the website: The Buffalo Small Press Book Fair is a regional one day event that brings booksellers, authors, bookmakers, zinesters, small presses, artists, poets, and other cultural workers (and enthusiasts) together in a venue where they can share ideas, showcase their art, and peddle their wares.

The inclusion of zinesters piqued my interest. If you don't know what a zine is, I suggest you read this and then go to the Small Press Fair with $20 in cash. I don't know Buffalo's zine scene too well but I'd be willing to bet that for $20 or less you'll pick up some fun, photocopied pieces of local art. If you want to see some of the best of the best, check out Microcosm Publishing. It's not Buffalo-based but it is an independent and community-focused publisher.

Michael Pollan Seeks Food Rules

2009-03-09T12:51:00.002-04:00

In today's online edition of The New York Times Michael Pollan is reaching out to readers to ask for their food "rules" as part of a new project he is working on. You can contribute here.

Also, on a somewhat realted topic, I spent a chunk of my weekend reading The World Is Fat by Barry Popkin. While I appreciated that it had information from different countries and cultures than other similar books about food systems and the global obesity pandemic, I found it rather preachy and not particularly insightful. Michael Pollan's In Defense of Food was a much better read.

Flapjack Fun

2009-03-08T11:54:00.005-04:00

Yesterday morning, the Growing Green program of the Massachusetts Avenue Project hosted a Flapjacks for the Farm fundraiser at Trinity Church on Delaware. I went around 11am for the second seating of breakfast, and it was a great time. The sausage was provided by Spar's, my favorite local source for sausages (located on Amherst Street, between the Wegman's and Grant Street) and the pancakes were cooked and served by the young adults who are participating in the Growing Green program. They had blueberry, strawberry, chocolate chip, and original variety pancakes, as well as fruit and a variety of beverages. It was well-attended and the table I was sitting at (including Assemblyman Sam Hoyt--who also happens to be my boss--Michael Gainer of Buffalo ReUse, Kevin Connors and Aaron Bartley of PUSH Buffalo, and Kelly Ganczarz from the UB School of Urban Planning) had a lot of fun laughing and telling stories, but also talking about Buffalo's potential to really expand and promote urban agriculture. We also discovered that Earl Grey tea looks remarkably like maple syrup. Whoops.

They do great work in their community, and I encourage you to support them however you can. Here is a list of what Growing Green will be growing this year:

Basil, Beets, Roma Tomatoes, Onions, Green Beans, Sugar Snap Peas, Jalapeno peppers, Pickling Cucumbers, Broccoli, Sweet Peppers, Chives, Thyme, Sage, Carrots, Zucchini, Radish, Dill, Spinach, Potatoes, Collards, Blueberries, Strawberries, AND MORE!

Quick Link

2009-03-06T17:29:00.002-05:00

A review of the Field & Fork conference from Buffalo Spree, complete with a photo of the Oles Family (my CSA farmers)!

Local restaurant week, get on it!

2009-03-01T17:09:00.000-05:00

Sushi at Sea Bar in Downtown Buffalo
"Sush'" originally uploaded by Nick Sherman

I'm re-blogging this announcement from Edible Buffalo's site but I thought this event deserved as much attention as possible: Local Restaurant Week in Western New York.

Some of the best city and suburb-based restaurants are offering a "dining package" for only $20.09 per person the week of March 23-29, 2009. It's a great way to get out and try a new place (and for a great price).

Visit the event's website for a list of participating restaurants.

White Cow Dairy and Rene Russo at Wegmans

2009-02-28T16:33:00.003-05:00

So, fellow Locavore blogger Ann and I went to an event this morning at the McKinley Wegmans today featuring Patrick, the farmer from White Cow Dairy, and Hollywood actress Rene Russo (Major League, The Thomas Crown Affair, etc). As we arrived we ran into Lisa Tucker of Edible Buffalo with whom I'd shared e-mails and a phone conversation, though we'd never met in person. We had a great conversation about some exciting local food things coming up (what I'm most excited about? maple weekend in March--check it out in the winter issue at http://www.ediblebuffalo.com).

Then Ann and I went over to the sampling area where Ms. Russo was greeting people and helping pass out samples of yogurt from White Cow. Apparently, she is a friend of Patrick, the farmer/owner of White Cow, and came out to Buffalo to help him promote the expanded sales of his yogurt at Wegmans. If you are a regular at the Bidwell-Elmwood Farmer's Market you have probably met Patrick before--a rangy, friendly guy who is very enthusiastic about his work at the dairy. Patrick's farm also produces maple syrup, though he is not the maple expert--he has an arrangement with his neighbors where they take on the maple syrup processing.

White Cow Dairy yogurt is delicious. Tangy, almost like Greek yogurt, and made in small batches in a variety of flavors. There is even a new flavor named in honor of President Obama. The yogurt is sold in glass containers, which helps keep the flavor fresher. The yogurt is sweetened with maple syrup from the farm.

Ann and I had the chance to talk with Rene Russo for a few minutes and she seemed truly delighted to be in Buffalo, despite the cold. She said it was a nice break from LA. A really pleasant and lovely woman, and nice to see her putting some star power behind a Buffalo-area product that she believes in.

Here are some pictures from this morning's event:

Patrick, farmer and yogurt genius

Rene Russo

Lisa Tucker and one of the interns from Edible Buffalo

Brooklyn is the New Berkeley

2009-02-25T16:54:00.002-05:00

The New York Times has a fascinating article today about Brooklyn as an incubator for loacally produced foods that goes beyond urban agriculture to artisanship. A great read, and hopefully we will see something similar develop in Buffalo someday. We already have Spar's Sausages, Choco-Logo, and many other promising shops. You can read about Brooklyn as the new artisanal foods incubator here.

Flapjacks for the Farm Event

2009-02-19T22:42:00.002-05:00

From Erin Sharkey at the Growing Green program at the Massachusetts Avenue Project:

"All you can eat pancake extravaganza!

Come out and support Buffalo's urban youth farm and the young people that make it happen. Come out of your hibernation and fill up on a steaming hot short stack to benefit one of the coolest youth programs around.

$7! is all it costs to positively impact their lives as they strengthen the local food system, reclaim vacant lots, work on a nationally award winning urban farm, become agents for healthier food and environmental stewardship in their schools, learn about how to run a social enterprise, start Buffalo’s first aquaponics system, teach others how to grow their own organic produce, support local farmers, and advocate with groups across the nation that healthy food is a right not a luxury!

BE THERE OR BE A WAFFLE!"

Flapjacks for the Farm
A benefit breakfast for the Growing Green Youth Farm
Start Time: Saturday, March 7 at 9:00am
End Time: Saturday, March 7 at 12:30pm
Where: Trinity Episcopal Church

CSA Commitment

2009-02-16T10:15:00.002-05:00

Yes, two posts in one day. Trying to make up for my severe lack of posting lately.

Dan and I finally took the plunge. We bought a share in the Promised Land CSA, and I am excited about it. I am looking forward to a summer of trying new vegetables and experiencing firsthand how a CSA works. I think Whitney was a shareholder of Promised Land last year, and I do remember her saying it was a lot of produce for two people, so we may have to start learning our canning and preserving skills right away!! Dan is more nervous than I am about it--he thinks it is going to be a lot of work, especially for two people who have been relative veggie-phobes for so long (not that we don't like our veggies, just that we usually don't stray from a few reliable favorites). I look at it as an exciting food adventure--and it will help me meet my New Year's Resolution of trying one new fruit or vegetable each month (last month it was Forelle pears--okay but not great. This month I tried beets but I think I actually had them once before and they were not fresh so I don't think that counts.)

Grass Fed Beef

2009-02-16T10:04:00.002-05:00

While shopping at Wegman's on Friday night I noticed that they now have a more prominent section devoted to organic, free range, and grass fed meats. I was planning to make an asparagus and beef stir fry on Friday night so I thought it was the perfect opportunity to finally try grass fed beef. Up until then, I had not been able to find it in too many places locally without going seriously out of my way (which I usually don't have time to do).

The stir fry recipe I used came from a great new cookbook--Bon Appetit magazine's Fast, Easy, Fresh Cookbook. Loads of simple recipes and the first large, mass-market cookbook I have seen that highlights local food, CSAs, and the importance of eating fresh/seasonally. The section on vegetables is even divided up by season. Basically, the recipe called for toasted sesame seeds, red onion, asparagus (frozen, as it isn't really available fresh this time of year--though it will be soon!!), and thin slices of sirloin in a hoisin sauce. Simple and delicious--probably took me about an hour to make from slicing everything to toasting the sesame seeds to making the brown rice on the side. Both my husband and I agree it was a hit. I only wish I'd taken a picture to post.

I had expected grass fed beef to taste significantly different from corn-fed. It seemed to me that the differences were more subtle, but also delightful. Perhaps it was also because I used sirloin, but the meat was much more tender and had more flavor than the corn fed, but in a subtle way. In an odd way, it actually seemed more like eating actual MEAT, if that makes sense. Dan and I eat a good amount of bison meat (bison tacos are amazing, as are burgers--though the meat is so lean and tender it takes a bit more work to turn them into patties) and I think the grass fed beef was closer to bison meat than to the more typical beef we are used to. It was expensive, but definitely worth it.

Does anyone know of a good local producer of grass fed beef and free range chicken that is easily available? I know there are a few suppliers in Chautauqua County, but are there any closer? Or any retail outlets that offer the locally grown?

Back issues of Organic Gardening available online!

2009-02-10T19:43:00.000-05:00

Gayla Trail, Toronto resident and gardener extraordinaire, linked to this awesome new development: back issues of Organic Gardening are available online at GoogleBooks. This is a great resource for anyone planning a garden this spring and summer (I also recommend Gayla's own book You Grow Girl).

Check out these hightlights:

Browse the April 2007 issue for the perfect tomato growing plan (p. 57) and advice on which plants grow best together (p. 28).
Efforts to make kids more garden-savvy are highlighted in the February 2008 issue (p. 30) as well as the Best Varieties of 2007 (p.44).
A cover story in the June 2006 issue about growing more in small spaces.

If you find an interesting article you want to share, please leave the issue and page number in the comments section of this post. Enjoy!

Welcome to the “New Carnivore Movement”

2009-02-07T15:57:00.001-05:00

This an article about meat – where it comes from, how it’s processed and how people’s eating and shopping habits tend to come full circle. Do you want to know how your meat, when it was alive, was raised? Or which breed of meat you’re buying at the grocery store? Or if the person who took it apart made as little waste as possible? It’s an interesting read for those interested in seeking out and buying meat from our local producers. The article describes the hipster urbanites who are cramming into this shop to learn how to butcher their meat and buy from upstate NY farms. Thank goodness we here at Buffalo Locovore are little closer to the source!

http://www.newsweek.com/id/182035/page/1

Alfred University Gets Greener

2009-02-01T15:28:00.002-05:00

As an alum, I'm very happy to hear that one of WNY's local universities is (literally) buying into the local food movement. Here's the press release about AU taking steps to purchase locally grown products: http://www.alfred.edu/pressreleases/viewrelease.cfm?&ID=5166

This idea makes so much sense, especially since Alfred is nestled in rural farm country and quite frankly, the views out of my dorm's apartment sophomore year always reminded me that there are probably more cows than people living in Alfred.

What really strikes me, though, is how the environmental movement has made its way into our national conversation and culture. When I started at Alfred ten years ago, I intended to be an environmental studies major. When I arrived on campus, I was advised to double major because I was told “environmental studies” wasn’t a robust enough field of study to justify an entire major. Can you believe that now? It seems like you can study just about anything you want related to environmental stuff and get a degree out of it. Which isn’t a bad thing but I’m so amazed and still trying to figure out what where some of the major players (Al Gore?) and events (Hurricane Katrina? Global warming in general?) that really brought the environmental movement to the forefront these last few years.

I’m envious of the kids who get to choose from so many “green” majors today although I suppose one’s actions/career speaks louder than a degree. Now that I work in the business development/advocacy field, I think it would be amazing to be a director or VP of corporate/social responsibility. A green czarina!

Gardener's Blog

2009-01-29T10:59:00.002-05:00

I have recently been checking out this fun blog called Kitchen Gardeners International. It has a lot of great advice and numerous links to other resources. It includes contributions from Barbara Damrosch, author of The Garden Primer--one of my favorite reference books for home gardening. The site is also advocating for the Obamas to plant a victory garden on the White House lawn in their first 100 days, something mentioned in a previous post as an issue that Alice Waters promoted during the inauguration festivities.

My grandmother sent me a book that she'd saved since World War 2 about how to grow your own victory garden, and it is pretty cool. It is practically falling apart so I don't want to use it too much, but I'll see if I can get a good picture of the cover to post here.

Alice Waters at the Inauguration

2009-01-24T10:00:00.003-05:00

The Associated Press has an article that ran in today's Buffalo News about local food movement leader and famous chef Alice Waters hosting a big pre-inaugural party with local food. She is also advocating for a victory garden on the White House lawn, as there was during World War II. You can read the article here.

Spring Plannings

2009-01-15T19:59:00.004-05:00

Although it is about three degrees outside, and Buffalo is covered in snow and slush, now is the perfect time to start making plans for when the world turns green and things start growing again.

Many of the fine farmers who run CSAs are using this time of year to plan out what they are going to grow, how many seeds they need, and how they are going to operate this year. If you are not familiar with CSAs, it is short for Community Supported Agriculture--an farm where non-farmers (i.s. city-dwellers) can buy a share in the farm and then receive a share of the harvest each week. It is a great way to reconnect to the food that you eat and to get to know one of your local farmers, and it is a good way to try new vegetables that might not otherwise make it to your table.

Now is the time to start reserving your share with whichever CSA you choose. There are a number of local operations, some of which have delivery sites in the City of Buffalo. Whitney and Ann were our main CSA "correspondents" last summer, and you can read back through some of their old posts for their comments on what the CSA experience was like for them. I did not sign up for a CSA last year, but this year I think I am going to take the veggie plunge!

If you check our web links on the right, there are a couple that will help direct you to a few local CSAs.

Also, if you are planning your own garden for the Spring, seed catalogs started arriving a couple of weeks ago. Burpee, of course, is the classic source for seeds. Does anyone know of a local source for ordering seeds?

Buying local on Etsy

2009-01-11T20:42:00.000-05:00

Greetings from bad blogger Whitney! It's been awhile--cough August, cough cough--but I'm renewing my pledge to post on Buffalo Locavore. You'll be hearing from me a lot more in 2009.

While we focus mostly on local food here on the blog, I thought I'd divert attention away from the edible and over to one of my favorite sites, Etsy.com. During this past Christmas shopping season, I tried to buy local as much as possible. What that meant to me was choosing local shops over Target and the mall. I think my gifts were a hit.

In addition to walking the Elmwood strip, I found myself logging onto Etsy and browsing the handmade goods available from crafty Western New Yorkers (for those of you unfamiliar with Etsy, I suggest checking out their information page and browsing the site. In short, it's an easy-to-use eBay for handmade and vintage goods).

On Etsy, you're more often than not buying goods directly from their creators: handknit scarves, beautiful paintings, and artisan jewelry are among the many offerings. And because the Etsy peeps are awesome, you can even hone in on an area of the world from which you wish to purchase your homemade gifts through the site's "Shop Local" page.

After typing in "Buffalo NY," check out these great finds (all made in and around Buffalo):

This "Romantic Cuff" from Paperhill is described as "something that Lizzie from Pride & Prejudice might wear" and "lovely in place of a traditional corsage or be a perfect touch for rehearsal dinner or for the bridesmaids." $30.

Not only are these earrings beautiful, they're incredibly affordable. The shop beadediris describes them as "made with 16mm vintage green moonglow lucite rounds" and recently included them in a special Buy-4-get-Free-Shipping deal. $5.50.

This photograph from Linden Tea, "Twisted," can be ordered as an 8x10 print on glossy or matted paper. $18.

If you haven't bought a 2009 calendar, consider this locally-designed piece from DesignCircus $8.50. and be reminded of your effort to buy local every day. On sale for $8.50.

What are you waiting for? Get over to Etsy!

New Logo

2009-01-11T10:33:00.002-05:00

All of us here at Buffalo Locavore would like to give a HUGE thank you to freelance graphic designer Brian Bray who designed our lovely new logo.

Fresh Pasta is Easy and Delicious

2009-01-11T10:09:00.006-05:00

As I mentioned in a previous post, I got a pasta machine as a Christmas gift. I have previously tried to make pasta from scratch on two different occasions. The first was when I was in high school and I took a home economics class on regional and international foods. The second attempt was several years ago when I made ravioli from scratch. In my high school class, I had a pasta machine to flatten and cut the dough, but the second time around I had nothing but patience and a marble rolling pin. Back in September one of my food resolutions was to make fresh pasta, and with the help of the right equipment I was able to produce some excellent fettucine.

Making fresh pasta is very easy. I took my noodle recipe from Patricia Wells' excellent cookbook Trattoria. You should be able to find a good fresh pasta recipe in any decent Italian cookbook or online, but Patricia Wells is my personal favorite. It is also the book I used for the sauce recipe, which was essentially crushed tomatoes (a great use for any that you may have canned over the summer) simmered with sauteed garlic and olive oil, and then finished with a pat of butter and freshly grated pecorino romano cheese. It took me about an hour and a half to make the whole dinner, though that includes an hour to let the dough rest (a good time to do the prep work for other dishes).

Pasta is essentially eggs and flour that are kneaded together until smooth. You let them rest for a little while and then you go to work with the pasta machine. The machine helps finish the kneading process in addition to creating the thin sheets that are then cut into noodles. The thin sheets feel soft like silk as they come through the pasta machine, and can then be put through the noodle attachments for fettucine or spaghetti. Some pasta machines have multiple attachments you can use, but you can use a pizza cutter if you want to make ravioli, lasagne, or farfalle. Some cookware stores even have little pasta cutters that look like a cross between pizza wheels and pinking shears.

Fresh pasta takes far less time to cook that dried pasta--between 3 to 5 minutes in boiling water. It has a wonderfully fresh taste that is particularly good with simple sauces.

The picture at the top of this post is my fresh pasta creation served with a skinless, boneless chicken thigh that was sauteed in olive oil with garlic and fresh snipped rosemary (yay for potted herbs).

WNY Farmer/Chef Conference

2009-01-08T15:34:00.003-05:00

Here is an exciting event coming up next month, presented by a group called the Field and Fork Network:

Field and Fork Network's first annual Farmer-Chef Conference will be held on Monday, February 23rd at Byrncliff Resort & Conference Center. Our daylong conference will offer Western New York's chefs and other food industry professionals the opportunity to network with local farmers and artisan food producers.

Our key note speaker will offer advice and inspiration to chefs and farmers alike, and a lunch featuring local products will typify the bounty that Western New York agriculture has to offer (even in mid-February). During the conference, chefs and farmers will have the opportunity to participate in a variety of workshops together that will further their understanding of the local food movement, its promising future, and their place in it.

To register for the conference, please visit our website at http://www.fieldandforknetwork.com and click on the conference page for registration forms. The fee for the conference and lunch is $50 per person. You can download the appropriate form (there is one for chefs, farmers and "other" food industry), fill it out and send it to the address noted along with the conference registration fee. Space is limited so we recommend you register as soon as possible. Please feel free to contact us via email or phone with any questions.

Trying New Things

2008-12-27T13:04:00.004-05:00

To everyone who recently celebrated Christmas or Hanukkah, I hope you had a wonderful celebration. I hosted Christmas dinner at my house for a large group of my in laws, and it was a wonderful day. I wanted to incorporate more local foods into my feast, but I did not plan enough in advance to make it happen. I did, however, try a few new recipes and make everything from scratch.

One of the main dishes was Swiss Chard and Italian Sausage Lasagna. I had never cooked with swiss chard before, and only tested it once before. I thought it looked rather Christmas-y all red and and green as it was. I was able to buy local italian sausage for the dish, which was the only really local component of the meal. It did turn out to be quite tasty. I made it on Christmas Eve and reheated it before the actual feast. It was my first successful attempt at making bechamel sauce (there were several previous disasters years ago that left me with a fear of making it--turns out all you really need is patience and a good whisk).

The second dish that was a bit of successful experimentation was Curried Cauliflower.

Here is the recipe, my own invention:

Curried Cauliflower

Serves 6

1 head of cauliflower, chopped into pieces roughly equal in size--about 1 inch

3 tbsp olive oil

1 tbsp curry powder

1. Preheat oven to 450 degrees and line a cookie sheet with foil.

2. Cut the cauliflower as directed and put it in a gallon size plastic bag.

3. Drizzle the oil and shake the curry powder over the cauliflower.

4. Seal the bag and shake it so the curry powder and oil cover each floret.

5. Spread the cauliflower in one layer on the cookie sheet.

6. Bake for 25 minutes, stirring halfway through.

It's very fragrant, and even people who usually don't like cauliflower (including me!) will love it.

I also got a pasta maker for Christmas, so you can expect to see some fresh pasta recipes over the next few months. If you have any suggestions, they would be most welcome.

Interesting Article on Obama and Food

2008-12-23T23:05:00.002-05:00

The New York Times has a good article up about Obama and various people's hopes and wishes for a more progressive, sustainable food policy push once the new administration takes office. Find it here.

Plastic Bagless in 2009?

2008-12-20T14:17:00.003-05:00

As 2009 approaches, it is time to start thinking about making resolutions and goals for the upcoming year. The writers at Buffalo Locavore have all committed ourselves to trying to make food choices that are more local, more sustainable, and less processed as much as is possible. If you are reading our blog, you have probably made the same commitment.

I would like to propose another resolution for the readers and writers at Buffalo Locavore--no more plastic bags in 2009. Let's think of it as a challenge to see how well we can do when we try to shop solely using reusable bags. Capacious but foldable fabric bags are readily available at a number of places, Wegmans and Tops each sell fabric grocery bags that hold a lot and are inexpensive, and the Lexington Co-Op has great canvas bags. If you carry a large tote bag for work or are just buying a few small things, you won't even need an additional bag.

I always bring my reusable bags to the grocery store, and people often stop me to ask how it is I manage to remember to bring them. I have a basket near my door where I keep them all neatly folded, ready to grab when I head out the door. My husband keeps an extra one in his car so he always has one on hand. I also bought some foldable bags made out of ripstop nylon that fit in my purse and go with me everywhere.

So, if you want to join the challenge, post a comment below and we'll check in periodically to see how far we can go.

NY Food Trader

2008-12-12T12:37:00.005-05:00

From a stronger sense of community to a healthier planet to local economic advantages, the movement to eat locally is spurring the growth of farmers' markets throughout the nation — the number operating in the U.S. grew 6.8 percent from 2006 to mid-2008. Now, a new virtual farmers' market in New York State is taking that growth online. NYFoodtrader.org provides a free, quick and easy online sales outlet for farmers who want to advertise their products to local customers. Modeled after a similar site in Maryland, FoodTrader.org, the New York site lets farmers leave contact information with their listings for pesticide-free apple cider and organic pork, chicken and turkey, among other things, so consumers can contact them directly and arrange their own transactions. It's ideal for farmers who have small quantities to sell, eliminating waste and making local agriculture more sustainable. The site is run by the government-funded Environmental Finance Center at Syracuse University. In the future, the center hopes to add a farm-to-farm agricultural exchange where farmers can advertise manure, hay and other items for sale or barter.

I Borrowed this from the Governing Website!!! Here is the direct link:

http://www.governing.com/idea.aspx?id=6128

Give Local as a Gift

2008-12-10T22:53:00.003-05:00

If you are looking for local-centric holiday gifts, here are two that fit the bill.

1. Edible Buffalo is offering a subscription special--5 issues for the price of 4. Please note "Holiday Gift" when placing your order. All holiday subscriptions will begin with the winter 2008/2009 issue, which comes out this month. They will also include a special gift card with the first issue. Offer expires December 22, 2009! Go here to order.

2. Buffalo First has created coupon books that will be offered for sale at local retailers starting tomorrow. The book offers great discounts at a huge array of local businesses. The books cost $10, with the proceeds going to both Buffalo First and the local business where you buy the coupon book. You can find the list of businesses selling the book here.

Holiday Fudge

2008-12-09T18:36:00.003-05:00

Christmas is a great time to focus on homemade treats that add a little something special to holiday parties and gatherings.

I have never been much of a Christmas cookie baker, but one thing I always make is our family recipe fudge. (I say it is our family recipe, but it is really from the Kendall County Farmer's Cookbook from 1952 or something--we have just been making it for 50+ years). I cannot remember a year where I didn't help prepare the fudge--even little ones can help stir in the chocolate. So, here is our family recipe. Follow the directions exactly, and it is foolproof.

Grudge Fudge (a silly name, I know, but that is what it has always been called--maybe because people will hold a grudge if you don't offer them any?)

Combine in a heavy (and large) saucepan:

4 1/2 cups granulated sugar
12oz can of unsweetened evaporated milk

Stir the milk and sugar until blended.

Heat the milk and sugar mixture on medium heat, stirring regularly, until the mixture starts to boil. It will be kind of foamy on top as it is heating up and you are stirring, but the bubbles will get bigger once it reaches boiling point.

Boil for EXACTLY 9 minutes, stirring constantly. The mixture scorches really easily if you don't keep stirring. Also, the mixture really increases in volume when you are boiling and you definitely don't want it to boil over!!

After 9 minutes, remove the pot from the heat.

Add 2 sticks of butter (1/2 pound), 28 large marshmallows, 2 tsp. vanilla, and 3 cups of chocolate chips (or peanut butter chips or butterscotch or whatever chip combination you like, just so long as it equals 3 cups).

Stir the mixture until it is well blended. If you want to add nuts, you can stir two cups in at this point. You could probably also stir in some crushed candy canes for a minty kick, but it is totally a matter of personal preference.

Pour everything into either a 15X9 jelly roll pan (greased) or several smaller containers (not plastic, as it could melt or get soft). If you pour it into other containers, make sure it is about 1 inch deep.

The fudge starts to firm up as soon as it begins to cool, but I like to give it three or four days to really solidify so it cuts into nice squares.

Voila--rich, delicious, homemade fudge. And it takes less than half an hour.

The Joy of Cookbooks

2008-12-03T22:30:00.003-05:00

Even though I have not been much of a home cook for the last few years, I barely remember a time in my life when I didn't know how to cook. My brother is a professional chef, and both of my parents are great cooks always willing to experiment with new dishes and flavors. I remember canning corn, peas, beans, and tomatoes at my grandmother's house--and being foolish enough to think baking zucchini bread in 100-degree weather was a good idea. Some of my favorite memories from growing up are when we would have family crab rangoon night where all four of us would work together to make the filling, stuff the wontons, and fry up a mountain of crab rangoon for all of us to enjoy or when my Dad and I would work together making lasagna or manicotti for a special dinner.

Through all my growing-up years of cooking, our one go-to source (this being, of course, before the internet) was the Betty Crocker cookbook. I think we were using a version from the 1960s. I can still see the reddish orange cover. We had a few other cookbooks as well, but that was the one we always used. My aunt, a recreational baker and pastry chef, shared with us The Cake Bible by Rose Levy Beranbaum, which is a great resource for everything from cupcake to wedding cake, but is certainly not for the faint of heart!

Today, I have probably a dozen or so cookbooks. My grandmother, who suffered a stroke 8 years ago and can no longer cook as she used to, loves to send cookbooks to her relatives as gifts. I have also picked up a few that I just found appealing for whatever reason--including my own copy of The Cake Bible and Beranbaum's other amazing reference, The Pie and Pastry Bible. Since college, my husband and I have used the Better Homes and Gardens Cookbook as our standard reference. My husband has also made some amazing dishes from The Tabasco Cookbook (though I do NOT recommend the beer omelette--disaster).

I do not think that you need a good cookbook, or even a recipe, to create a good meal. Sometimes the creativity and play of just trying to put something together based on ingredients on-hand can create unexpected and delicious results. However, when I have had a long day--or a long week--and want to decompress with some light reading, there is nothing like a cookbook. The best ones share stories as well as meals, and after a hectic day there is something satisfying about the structure and simplicity of recipes. Plus, recipes represent potential. Potential to make something great, to try something new, to push your own limits.

Much to my surprise, I have since learned that the older generations of women in my family--mom, aunt, great aunts, and grandmother--all share this same habit of reading cookbooks as much for recreation as for cooking assistance. I like the continuity of that, though of course it is possible I picked up the habit from all of them over the years without even realizing it.

Does anyone else enjoy reading cookbooks just for the fun of it? If so, what are some of your favorite cookbooks?

One of my new favorites is The Breakfast Book by Marion Cunningham.

Cooks Needed--Chefs Need Not Apply

2008-11-30T07:17:00.002-05:00

Marcella Hazan, the respected cookbook author, has an op-ed piece in The New York Times about the importance of home cooking and home cooks. I especially like her point about how well-prepared food cooked at home can bring families closer together than a restaurant ever could. Read it here.

Happy Thanksgiving!

2008-11-27T09:43:00.003-05:00

The Buffalo News has a nice opinion piece today by a woman from the American Farmland Trust about the important of supporting local farms. You can read it here.

If you were able to incorporate anything local into your feast this year, we would love to hear about it.

Best wishes to everyone, and I hope that you have much to be thankful for this year.

Other Food Folk and the Future

2008-11-18T21:05:00.003-05:00

I have recently started spending some tie scoping out other food blogs, just to see some approaches other people are taking to blog about their food experiences and get ideas for making Locavore better. In my internet perambulations I came across two really standout sites, both based out of New York City.

1. Smitten Kitchen has amazing food photography and a lively, conversational writing style.

2. Not Eating Out in New York started out as one woman's "brown bag" chronicles, and has now developed into a site filled with delicious recipes, a practical rating system, and a fun take on cooking--especially highlighting local and sustainably produced foods--in a city known for its amazing restaurants.

Buffalo Locavore has been up and running for about 4 1/2 months. Like any collaborative venture, the site has experienced some growing pains, but I am excited about the direction we are taking. We started this as a way to share our experiences finding quality local foods and sharing our food adventures, even if it is just something as simple as me remembering the small joys of cooking or Ann reporting about what was in her CSA basket for a week. Winter will present some posting challenges in terms of sourcing food, but the challenge is part of the fun!

Vote for the Edible Communities Local Awards

2008-11-13T18:17:00.003-05:00

I received an e-mail from Edible Buffalo about voting that is currently going on for the Edible Communities 3rd Annual Readers Choice Local Hero Awards. If you get a chance, visit their site here to place your votes. According to the e-mail I got from Lisa Tucker of Edible Buffalo:

Anyone from the 8 counties is eligible (Erie, Niagara, Orleans, Chautauqua, Cattaraugus, Allegany, Wyoming and Genesee).

Here are the categories you can submit nominations for:

Farm/Farmer
Beverage Artisan
Chef/Restaurant
Food Artisan
Non-profit Organization

You can only vote/nominate once, so please forward this to friends, family and associates! The winners will be announced at the upcoming Edible Communities publishers conference in January and all of the winners will be featured in the spring issue of Edible Buffalo.

Curbside Croft an Urban Farm

2008-11-12T15:54:00.004-05:00

I have had a couple of conversations with a great group of people namely, Justin, Emily, Matthew and Brandon who are working to start an Urban farm on the West Side of Buffalo. This will be, a far as I understand, a for profit venture which is very exciting! It will be located at the corner of West and Vermont Sts. They plan on using a permaculture model which will allow them to grow organically and will also use Small Plot Intensive (SPIN) cultivation which will allow them to grow more food than normal on a small parcel of land. The plan is to sell the produce from the site and also to bring it to local farmer's markets. This is an exciting development for the West Side! If you are interested in learning more about this group contact Brandon at 716-982-2327 or email at curbsidecroft@gmail.com

Root Cellaring

2008-11-07T10:07:00.001-05:00

The New York Times had a great article yesterday on maintaining a root cellar and the return of home food preservation methods that always seems to happen during economic downturns. Interesting stuff. You can find the article here.

Why New York?

2008-11-02T14:11:00.003-05:00

I took a long weekend and drive down to Cooperstown to visit the Baseball Hall of Fame with a couple of friends from Pennsylvania. It is about 280 miles from Buffalo, over to Syracuse, down to Binghamton, and then up a little bit toward Albany. What does this have to do with food?

Well, the bulk of the drive goes through rural New York. Particularly on I-88 from Binghamton to Cooperstown, the roadside is dotted with wide acres and picturesque farmhouses. Signs of previous farms are also scattered on hillsides in the form of falling barns and decrepit outbuildings. The Southern Tier has already had their first snow, and some of the structures were dusted with the new snow--it added to a very Halloween-creepy feeling in some areas.

Whenever I drive in rural areas like that I always wonder the same things: if you are not a farmer, where do you work to earn income; how do you do your shopping in the winter if there is a snowstorm and you are running low on the basics like milk; and, do the people who live in these small towns long for the hustle and bustle of city life the same way I often want to trade in my Cape Cod and conveniences for fields and a farmhouse? When I was in college in very rural Allegany County I knew that most non-farmers worked for the local colleges, many residents had big freezers and 4-wheel drive, and escaping to Wellsville or Hornell often filled big city needs. It was an idyllic town, where the colleges brought entertainment to campus and life was very rarely boring. But I wonder how life outside of college towns in rural areas is shaped.

Overall, I will say there was one stunning thing that struck me with every new mile I drove--New York is a beautiful state. I saw a lovely variety of rolling hills painted umber and russet with dots of green and swaths of brown, cows and horses roaming happily on gentle slopes, and many areas that were perfectly suited for picture postcards. I always thought my home state, Missouri, was filled with natural beauty (especially because of the Ozarks), but every time I travel in New York State I am struck anew by how much I love living here. It is often the same for me just driving around Buffalo.

What does this have to do with food? Not much (aside from seeing a good number of farms, anyway). However, it did remind me why thinking local is important to me. These are real farms and real lives in our own state that we are supporting every time we choose something that wasn't shipped here from Chile or California. For me, it makes me feel more connected with my fellow New Yorkers, and proud that I live in an area of such bounty. It just gives me one more reason to appreciate the small joys of where I live, and why I have chosen to call this place home.

Organic Gardening Donates to Growing Green

2008-10-28T22:02:00.003-04:00

Last week, I attended a unique ribbon cutting in the City of Buffalo. The Massachusetts Avenue Project's Growing Green program received a 1000 gallon cistern/rain barrel from Organic Gardening magazine so they can water their urban farm with what would otherwise have gone down the drain and into the storm sewers. A great addition to a wonderful urban farm. A reception followed the ribbon cutting, and was held in the straw bale greenhouse that growing Green owns. A lovely greenhouse, and good catering from Trudy Stern of Tru-Teas, as well. I love going to Growing Green events because everyone there is always so welcoming. You really get the sense that the people there love what they do, and it is inspiring to be even a little part of that.

As an added bonus, the new Mobile Market was also being painted in front of the farm. It was great getting a peak at this exciting "farmer's market on wheels" that is going to make such a difference in bringing fresh produce to people, like residents of senior centers, who would not otherwise have easy access to fruits and vegetables.

The website for Organic Gardening is here. Their website has some helpful hints for gardeners sorted out by region, so it is worth a look if you have questions about how to get your garden ready for winter or plan for Spring.

Apple Picking CANCELLED

2008-10-24T09:47:00.001-04:00

This is just to let you know that the apple picking trip scheduled for tomorrow has been cancelled due to high likelihood of inclement weather (heavy rains and high wind). Please do NOT meet at Bidwell Parkway at 2pm, as no one will be there.

The Community Comes together 60 York St.

2008-10-22T12:59:00.003-04:00

60 York St. has made an incredible turn around, it has gone from a dumping ground where dog fights happened on a weekly basis to a place of beauty. This is due to the hard work of the Cottage District Block Club. Ellie Dorritie is the woman in charge of this little piece of hell now turned into heaven, she along with other members of the block club bought it from a flipper on Craigs List and now have been working with Grassroots Gardens of Buffalo, Councilmember David Rivera, and the Mayor's Liveable Community Grant process to ensure that it becomes a place to grow food and beautify the neighborhood! D'Youville College is also having a clean up day today on York St. where they will be helping the Cottage District out with this Garden. I also dropped off some irises that I split from my garden!

CSA Fatigue

2008-10-19T10:33:00.002-04:00

It's hard to believe, but I only have two weeks left on my CSA with Thorpes Farm. Reflecting on the experience, I would say I'm very happy I did it and did my part to support a local, family farm. There were some really delightful moments - like when I would make a beautiful, crisp salad filled with organic greens and veggies or when I made homemade tomato sauce for the first time. There were also the times when (and it pains me to admit this) when I threw stuff out. Some weeks there just wasn't the time or effort put into consuming all that was brought home. Having grown up first generation American, with parents who were fairly poor and consider it a sin to throw away food, I have a lot of guilt bred into me (being Catholic doesn't help, either).

What might I do differently next year? I may look into CSAs that will deliver at a specific spot, hopefully near work or somewhere in the city. While the drive out to East Aurora is gorgeous, it can be an inconvenience when you have to rush out of work early in order to get to the farm and still let the dogs out on time!

I would also do a small share for just my husband and me. We went in with a large share with our friends and they didn't seem to enjoy the CSA as much as I did, mainly for the driving factor but they also didn't care for a lot of the veggies we got. So the husband and I tended to get more than our share (see point above about throwing food away).

But you can't beat the fresh eggs and few times I bought pork and beef from them. I was far more willing to eat the meat from their farm vs what one gets at the grocery store.

I would absolutely recommend joining a CSA to anyone who is thinking about it. Just remember that it's a commitment and you'll be wasting food unless you like to cook or share your food. It was a great experience to eat (mainly) seasonally this year, and I hope more people in WNY support these incredibly hard working families.

Come Apple Picking With the Locavore Crew

2008-10-14T19:50:00.005-04:00

The writing crew here at Buffalo Locavore (Whitney, Kirk, Ann, Brian, and me) are going apple picking.

We will be meeting at Bidwell Parkway next to Talking Leaves at 2pm on Saturday, October 25, 2008 and carpooling up to Murphy Orchards to pick apples and learn a little about our region's Underground Railroad history. You can find out more about the orchard here.

Leave a comment if you plan on joining us so we can get a rough head count. Hope to see you there!

Start Your Chili Right with Growing Green

2008-10-09T21:05:00.004-04:00

I recently received an e-mail from the delightful Zoe Hollomon of the Massachusetts Avenue Project announcing a fun event at the Amherst Street Wegmans this Sunday. Please see Zoe's message below, and turn out to show your support if you can!

"Greetings from Growing Green! Growing Green Youth will be at Wegman's on Amherst St this Sunday October 12th from 11am-2pm to promote their Amazing Chili Starter for the fall and winter months. So if you haven't stocked up on your comfort foods for the cold months please come by this Sunday to Wegman's on Amherst, ; we'll have samples of our Amazing Vegetarian Chili with roasted sweet potatoes- if you havent tasted it yet its Yummy!. We'll be in the Natures Market Section in the rear of the store near the deli. If you love our Amazing Chili or prefer something else please look at our alternate recipe ideas and get experimental for your taste buds! Growing Green really appreciates your support of a youth run, eco-friendly, local food business. "

Teresa's Apple Pie Recipe

2008-10-07T22:40:00.003-04:00

I promised this recipe a couple of weeks ago, and then got so overwhelmingly busy my posting time was limited. So, at long last (and in perfect time for apple season) here is my apple pie recipe.

For the crust:

First, a tip. For flaky pie crust, you must use ice cold water and don't overwork it. I put water in a measuring cup and throw a couple of ice cubes in, and then use a measuring spoon. Also, a good pastry blender (a hand-held implement with 4 or 5 wires attached in a kind of "u" shape to a handle) is really essential to good blending.

2 Cups All-Purpose Flour

2/3 Cup Shortening (really, there is no substitute for shortening when it comes to crust)

6-7 Tablespoons of Cold Water

Use a pastry blender to mix the flour with the shortening until the mixture is in roughly pea-sized crumbs.

Sprinkle 1 tablespoon at a time until the dough is moistened.

Divide the dough in half.

Form each half into a ball.

Roll out each ball with a rolling pin on a lightly floured surface until it forms about a 12 inch circle.

Wrap one dough circle around the rolling pin and unroll it into a 9" pie plate (I recommend glass for even heating).

Wrap the second dough circle around the rolling pin and set aside while you make the filling.

For Filling:

2.25 Pounds Cooking Apples (I like Ginger Gold if you can get them) cut up to equal about 6 cups

3/4 Cup Sugar

1 tbsp. Lemon Juice

2 tbsp. Flour

2 tsp. Cinnamon

2 tsp. Nutmeg

1 tsp. Curry Powder

Preheat oven to 375 degrees.

Combine dry ingredients and toss with apples.

Place apples in dough-covered pie plate.

Unroll rolling pin-wrapped dough over top of apple mixture.

Crimp together both crusts around pie plate.

Cut off excess around edge of pie plate.

Cut steam slits into top crust of pie.

Place foil or crust shield around pie. Bake for about 25 minutes.

Remove foil or pie shield. Bake for an additional 25 minutes until top is golden brown.

Cool on a wire rack (so air can circulate around pie as it cools).

Enjoy!

Tiny Tomato

2008-10-07T22:32:00.004-04:00

My husband found this perfectly ripe tiny tomato in our backyard garden. Most of what we got this season (which was not as much as we were hoping for) were the size of baseballs. This is my hand in the picture, and I wear a Women's small for gloves, just to give you an idea of the size.

Anyway, nature is cool. Mostly because it is always full of surprises.

Spaghetti Squash & Marinara

2008-09-29T23:01:00.003-04:00

I recently tried two of my resolutions in one dish, making marinara to serve over spaghetti squash. I would include a picture, but I am no food stylist and a pile of squash covered in sauce is not particularly photogenic. Anyway, spaghetti squash is very easy to make. When picking your squash, pick one that feels firm and heavy for its size--basically just like you do with a pumpkin. It should be ivory or pale yellow, though there are some varieties that tend to be more orange. This is okay.

To prepare, cut the squash in half and scoop out the seeds (and ice cream scoop works very well for this task). Put the squash halves cut side down in a baking dish and pierce the skins all over with a fork. Bake at 350 degrees for 30-40 minutes until tender. The squash will be HOT so use a potholder or thick towel to hold the squash half cut side up (trust me, a paper towel will not be thick enough). Scrape the inside of the squash with a fork--you will be amazed at the almost shredded wheat texture of the squash as you scrape it out.

Marinara is also far easier than I expected. I took a few medium tomatoes (4-5), copped them into wedges, and sauteed them in a saucepan with some chopped garlic, Italian seasoning, and olive oil. The tomatoes essentially "melt" getting soft and watery, at which point you can grind them up in a food mill, food processor, or blender to get whatever consistency you like. I like mine fairly chunky so I just kept stirring with a spoon until I broke up the tomatoes a bit into smaller pieces, almost like diced tomatoes from a can. I added a small can of tomato paste for thickness, and threw some sauteed portobella mushrooms into the mix as well. It took awhile for the tomatoes to cook down properly, I think about 45 minutes. It was not thick marinara like you would get from a jar or at a restaurant, but it was definitely passable. Sprinkle or grate a little parmesan or asiago on the top, and you get an extremely healthy and tasty dish. I also like to grind a little black pepper over the top, but that may be just my own thing.

Spaghetti squash should be fresh from local farms for the next couple of months, and tomatoes seem to be at their peak right now. They are bursting out of bins at farmer's markets everywhere.

I Do Not Like Turnips

2008-09-21T18:08:00.004-04:00

On Friday I went on a bit of a cooking frenzy. I'd decided to make roast chicken with mashed turnips, and tarte tatin and have a few of my brothers-in-law over for dinner (they live two blocks away). At the last minute, I changed the tarte tatin to plain old apple pie because the tatin recipe I had looked like it would take hours that I did not have. I also had the popovers to make (pictured above).

First, the popovers. Very easy to make, and they were delicious hot from the oven. I used Marion Cunningham's recipe from The Breakfast Book which suggested adding a dollop of orange marmalade to the muffin tins before adding the popover batter. I think I overdid it a bit with the marmalade, and therefore didn't get as much height for the popovers as I'd hoped. They are not good reheated, so I would only make them again if I was having people over for brunch.

I planned Friday's dinner using the turnips I'd picked up in East Aurora on Wednesday, and I also had about 2 pounds of ginger gold apples. I added peas and rolls (both pre-packaged) just to round everything out. I'd forgotten how easy it is to roast a chicken. I rubbed ground rosemary and minced garlic under the skin before throwing it in the over. Two hours later and we had tender, moist chicken that was nicely seasoned.

The pie was also very easy to put together. I have my own recipe for delicious apple pie filling, which I will be sharing in a future post. I haven't made pie in probably 4-5 years, but once I got my pastry blender and shortening out, it all started coming together (the biggest "secret" is to use water that is absolutely ice cold for the flakiest crust so I fill a measuring cup half full and then drop an ice cube in).

The turnips I diced and boiled, then mashed with milk, butter, salt, pepper, and a few strips of crumbled bacon (figuring that bacon pretty much makes everything better). All of the men (two of my brothers in law and my husband) loved the turnips and went back for seconds. I thought they tasted terrible. A very earthy, almost bitter taste. Of course, everyone in my husband's family loves brussel sprouts but I can't even stand the smell of them. I would be willing to try them again roasted, since that cooking method can change the flavor.

I have really been enjoying trying out the different foods and recipes from my food resolutions. I have been working to incorporate local foods into what I make, but also to get back to why I liked cooking in the first place.

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Promised Land, Week 3, June 4

Promised Land, Week 2, May 28

Promised Land, Week 1, May 21

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