I love local food, but I live in RI and it is challenging to get your daily requirements of fruits and vegetables in RI in February. But come May, my mouth waters at the thought of local strawberries and the promise of farm picked blueberries, raspberries, zucchini, summer squash, butter-n-sugar corn…and don’t even send me down the path of heirloom tomatoes that appear mid-July and linger through October.
That said, I yearn to be a year-round locavore. I love our local oysters (check out my personal favorite Matunuck Oyster Farm; Perry does an amazing job growing oysters on the pond and I can say I have had the pleasure of one pulled from the icy, salty waters and shucked and slurped within minutes!). There is nothing better than going to a dock in Galilee and taking home what a local fisherman reeled in that day.
Locavore Nation implemented an experiment to get volunteers to source 80% of their food from organic, seasonal sources defined as within 500 miles of their home for a year. To read about the experiment and get tips on how you can become a locavore go to Splendid Table here. Our family is trying, but I’m not just all the way there. In season right now is leeks, potatoes, and some salad mixes. I’m not into canning, I just don’t like the flavor. I can eat the root vegetables off season; I can source local fish, meats and dairy products but I want fruit, I want my kids to have fruit. I am a locavore trapped in coastal RI and one cannot live on oysters and potatoes alone, I am very interested in locavore ideas so please share your thoughts!
KDL | follow me on Twitter: newscaster