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There’s a pleasing symmetry, as the first post was made on opening day, 4 April 2008. It said:
“The idea behind this blog is simple: choose a main ingredient from the Farmer’s Market every Saturday morning, decide how to cook a dish with it, and report on the results here. From BCO, fresh, every week.”
For the most part the goal was met, and it’s been an intresting project. Check back in the spring, who knows what might happen next?
We are a part of a “supper club” with a group of friends. Our turn came up, and it only seemed natural to revisit my favorite recipes of the year. The evening was fine and the dinner al fresco, featured were Pimientos de Padrón, Vichyssoise, and Blasut’s Chicken.
One of the rewards of following a farmer’s market is to begin to understand when produce truly comes in season in your area. I was surprised to learn that spring and even early summer is still all about greens in Colorado, with only a few other vegetables making an appearance before mid-June. Now this is slowly starting to change, and things are about to get a lot more interesting.
All power to the true locavore, but in most of the United States an all-local diet would not include salt, olive oil, many spices, a surprising number of very common fruits and vegetables, or seafood of any kind; very little produce would be available year-round. Even the luckiest and geographically best-positioned Americans (most likely those living in California) would enjoy a relatively limited variety of foodstuffs, not to mention no Parmigiano-Reggiano, Époisses, Jamón Ibérico de Bellota, Barolo, Puligny Montrachet, Champagne, Cognac, or Laphroaig 30 Year. Globalism provides us with all these things and more, and a pure locavore lifestyle would demand sacrifices indeed.
Salt, spices, olive oil, and out-of-season produce are certainly assumed by the modern life, but it’s still a worthy effort to buy food that is as local as possible.
A new thread, Essential Ingredients, will highlight world-class items that may or may not be local, but will hopefully expand and enhance your repertoire.
The astute reader has doubtless noticed the Pollan-esque titles. This practice will continue, however annoying, at least for a while.
“Eat food. Not too much. Mostly plants” is the now familiar tag line for In Defense of Food. It’s Pollan distilled, seven words in a terse 2-3-2 form that has inspired much imitation and even a contest. Like haiku, a few words can have unexpected power.
The Boulder County Farmer’s Market opened today. A warm, beautiful day, and a good turnout. Various early greens are in, with many items coming from the greenhouse. The usual non-seasonal suspects are all back: cheeses, mushrooms, bread and other baked goods, meat, wine, plants, cut flowers, even popcorn!
With the help of Michael Pollan’s books, Slow Food and the locavore movement are now firmly entrenched in the zeitgeist. It’s not just about food: issues of health, lifestyle, sustainability, and appropriate technology all come in to play. But you have to start somewhere.
Choosing seasonal, local food has obvious appeal, yet it is surprisingly difficult to put this idea into daily practice. Beyond shopping mindfully at your local Whole Foods, what’s an aspiring locavore to do?
In Boulder, Colorado we have a vibrant local farmer’s market, and with some luck you may have one too. The idea behind this blog is simple: choose a main ingredient from the Farmer’s Market every Saturday morning, decide how to cook a dish with it, and report on the results here. From BCO, fresh, every week.