Tess M.
Yelp
It sounds pretty simple. Learn from the farmers, the land and then eat by the season regardless of where you live. It pleases me to see support of local farmers by folks with powerful voices like chef, "Alice Waters [www.chezpanisse.com] of famed Berkeley, CA, restaurant Chez Panisse and authors Michael Pollan [www.michaelpollan.com In Defense of Food (Penguin Press 2008)] Bill McKibben [www.billmckibben.com Deep Economy (Henry Holt & Co., 2007)], and Barbara Kingsolver [www.kingsolver.com Animal, Vegetable, Miracle: A Year of Food Life (Harper Collins, 2007)]."(1)
What about the cost? Shopping and eating locally can be more expensive than filling the fridge at the local warehouse-style store unless you have guidance. The key to saving money at local farmer's markets, according to Michael Pollan, is to, "Shop strategically. Buy things at the height of the season." (2) For when to buy what and fabulous recipe ideas, I use The Santa Monica Farmers' Market Cookbook (Blenheim Press, 2007) by Amelia Saltsman www.ameliasaltsman.com.
The goal of today's farmer's market trip was to walk there and spend no more than $25. I bought beets, petite yams, asparagus, kale and nearly three pounds of on-sale tomatoes so ripe I knew I had to immediately slow roast them with olive oil, garlic, and fresh oregano, Sea salt and pepper (2-1/2 hours at 250 degrees. Drizzle with Balsamic vinegar and cook another 10 minutes. A great side or toss with pasta. (3)). Still within budget, I also purchased dried Calimyrna figs for one of my favorite desserts. (Remove the stem, score each fig with an "X" and insert a walnut. Put the figs in a small covered casserole and place in a warm oven. Great to do while whatever cooked in the oven previously is served. As the oven cools down, the remaining heat turns the figs into warm, soft creations.)
Mission accomplished with parking meter change in my pocket and market bags bulging, I rushed home to roast the beets, yams and asparagus too. With enough for dinner and leftovers for at least two days, I invited my neighbor to join me. (The kale and fresh garlic was sautéed in olive oil just before serving.) My neighbor's testimonial to the benefit of supporting local agriculture, "This food tastes different. It's so fresh and wonderful!"
(1) The Cost of Eating Green by Ann Monroe www.msnmoney.com, December 17, 2007
(2) Pollan interview with Margo True, Sunset Magazine, February, 2008
(3) Recipe from the New York Times