As many people are already starting to break their New Year’s resolution, I am finally setting mine. It took me awhile to decide what it would be as it needs to be achievable so taking on the 90 meal challenge of cooking 90 meals in January is out since my breakfast is normally milk and toast and I make enough for dinner to have leftovers for lunch the next day.
In addition, I like to be able to make a resolution that has accountability to be achieved over the year and not just within the first month. So after much thought and consideration, I decided that I need to be try to cook more “farm to table” type meals meaning using as much local ingredients or supporting local businesses as possible or local ingredients I picked up during my travels.
For years, I make a conscious effort to do so during my annual 2 weeks in Mau`i but find that I fail to do so at home. Inspired by local nonprofit Real Foods Real Stories - https://www.realfoodrealstories.org, I think it is about time I try to buy and source my ingredients locally when I am back in the Bay Area.
A bit oxymoronic, but it can be more expensive going this route so due to a limited budget, I will have to set my goal to about once a month or 12 meals out of the year.
Farmers Markets are a perfect place to start for fruits and vegetables, local bakeries for fresh breads, Clover Stornetta or Straus for my dairy needs, and Mary’s
for poultry should be a good start. Free Range