Eat Like a Local

  • Break­ing Down Bar­ri­ers for Local Food

    By Kath­leen Weaver

    Most con­sumers believe pro­duce comes shrouded in plas­tic; per­fectly selected apples pre­sented in a pris­tine pack­age ready to enjoy. And while any­one eat­ing fruits and veg­eta­bles excites me for all the obvi­ous rea­sons; health and com­merce related, there is one sig­nif­i­cant dif­fer­ence between the eater of today and that of the past. Eighty years ago most folks knew how an apple was grown, which is no longer the case.

    Eighty years ago a sub­stan­tial chunk of the work­force was employed in agri­cul­ture; 22% of work­ers rep­re­sent­ing roughly 27 of 123 mil­lion peo­ple who called the US home at the time. They farmed on small farms in all regions of the US pro­duc­ing mostly for their own sub­sis­tence. How­ever, trends began to shift with elec­tri­fi­ca­tion, mech­a­niza­tion, and infra­struc­ture and trans­port improve­ments, allow­ing peo­ple to seek off-​farm work. This is where we see the most sub­stan­tial change in our food sys­tem that until recently remained unchallenged.

  • Cal­i­for­nia Post­card

    We’ve said it before-​California grows over 400 dif­fer­ent crops, some grown nowhere else in the coun­try. A few crops include wine and table grapes, almonds, arti­chokes, cit­rus, straw­ber­ries, and walnuts.

    Cal­i­for­nia pro­duces nearly all of the country’s almonds, apri­cots, arti­chokes, dates, figs, kiwi fruit, nec­tarines, olives, pis­ta­chios, prunes and wal­nuts.

    Fifty eight coun­ties make up the lush Cal­i­for­nia land­scape. All but three con­tribute to the total agri­cul­tural econ­omy. Once tran­si­tion hap­pens from win­ter crops in Mex­ico mov­ing north, the fer­tile Cal­i­for­nia soil pro­duces a bounty for our nation’s hun­gry tables.

    Pick any county in the sum­mer­time to find a work­ing fam­ily farm. We speak of “locale” when we men­tion who or where the mel­ons, onions, squash and green beans are com­ing from.

    “Brent­wood” is syn­ony­mous with “super sweet“ white corn. Located in Con­tra Costa County, this delta town is steeped in a rich agri­cul­tural heritage.
  • Late Bloomers

    Sum­mer is fad­ing fast. Vaca­tion days in the rear view mir­ror bring a dif­fer­ent focus with some new rou­tines shap­ing our plates. Before com­pletely let­ting go of sum­mer, how about tak­ing one last bite?

    The best of late har­vest sum­mer fruits and veg­eta­bles are ready for the final soirée. Act quickly, as the win­dow is clos­ing on the late bloomers.

    That glo­ri­ous camp includes heir­loom toma­toes, egg­plants (in all shapes, sizes and color), sum­mer and early fall squashes (zuc­chini, eight ball, spaghetti and but­ter­nut), and even some squash blos­soms still on the stem.

    Last of sum­mer basil makes for pesto for pasta, pizza or bruschetta. Use the toma­toes for tomato and herb salad or Cap­rese with a bal­samic driz­zle. Both are fresh, light and the per­fect com­pli­ment to any Sep­tem­ber din­ner party.

    Off the vine pep­per choices, make us dream of sump­tu­ous stuffed bells, chile rel­lenos and roasted Ana­heim, poblano, Hatch and jalapeños. South of the bor­der delec­tables go far beyond salsa. Pep­per pop­pers keep things lively for al fresco appetizers.
  • P2a1 Eat Like a Local –Oct 2017