Eat Local Challenge: I need your advice

It’s been two and a half days since starting the eat local challenge, and I’m beginning to get stumped.

I have a farmer that I reserved some chickens with that hasn’t called me back yet. I don’t want to eat beef everyday (of which I have a good source for) and we’ve eaten our last local fish.

The peaches I bought at the farmers market taste gross – pretty sure they picked them much to soon!

And Todd wants snacks, a.k.a. chips.

We’ve been eating quite well, most meals consisting of 90% or more of local foods, and I love how fresh everything has tasted.

Day one:

breakfast – scrambled eggs, one of our last oranges, and unsweetened coffee with fresh cream

lunch – hardboiled eggs (we ate at the park) and garden cucumbers

dinner – local beef, farmers market sweet corn and potatoes, and garden broccoli

Day two:

breakfast – same as day one……..by request of my kids

lunch – hardboiled eggs, cherries, and cucumbers (at the lake)

dinner – fried local fish, farmers market green beans, and veggie rice with garden veggies

Day three:

breakfast – farmers market baked potato and peach, leftover roast venison (from our freezer)

lunch – “leftover lunch” roast venison, veggie rice, garden cucumber, hardboiled egg

I know I need to pull out some meal ideas from our grain free days, maybe make some soup for dinner tonight. And I do have a few ingredients left in my pantry to use, but I did not stock up before beginning this challenge. Not to say that I won’t buy any pantry essentials, but I’d like to keep them to a minimum if possible.

I’d love your advice in two areas!

1. What snacks do you regularly prepare? We did popcorn last night, but I don’t have much left and would rather not have to make it each night. I may also find some Michigan made chips for Todd, lest he go nuts. Plus once my tomatoes start ripening in the next week or so we’ll want to start eating chips and salsa while I can make it nice and fresh!

2. I also need some recipes and meal ideas! What are you eating right now? I’m finding that it’s hard to meal plan because I don’t know exactly what I’ll be able to find at the market.

I definitely feel like I’m learning about food all over again.

If you’re on Instagram or twitter, use the hashtag #eatlocal to show us what you’re eating! Below are the pictures I’ve taken so far this week with that hashtag. (hold your mouse over them to bring up the titles)

[instapress userid=”donielle” tag=”eatlocal” piccount=”11″ size=”250″ effect=”fancybox” title=”1″ paging=”1″]

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About Donielle

Donielle is an amateur herbalist and natural momma to two littles (with another babe in heaven) after dealing with being less than fertile. She has a passion for nourishing nutrition, natural living, and spreading the word on how food truly affects our health.

Comments

  1. Here is my famous zucchini casserole. It is an easy and perfect way to eat locally: http://blessedandbusy.blogspot.com/2012/06/bountiful-summer-zucchini-casserole.html

  2. First, if those peaches aren’t too horrible, turn them into a peach crisp. Even marginal peaches shine then. Here’s a recent recipe of mine: http://enjoyingglutenfreelife.com/simple-summer-fruit-crisp-gluten-free-grain-free-dairy-free-vegan-scd/
    Second, consider making chips out of veggies such as beets, local potatoes, kale and others.
    Third, think about what you’d like to eat then Google your area and see if you can’t find sources for it.
    Fourth, go fishing :)

  3. For snacks, I’ve been drying fruits for my “sweet” cravings. And for my chip/crunchy cravings I make cheese crackers, I make tiny piles of shredded cheese on a cookie pan and then bake them until the edges get crispy. Once they cool down they get firm. So yummy!

  4. I make my own tortilla chips. It’s not really that hard. If you’re ok with buying non- local masa, then at least you’re minimizing your processed foods. Also, kale chips are crunchy & tasty! And I don’t know if you can get local peas or chickpeas, but those are crunchy & yummy roasted in the oven.

  5. I can’t imagine doing it unless I had access to a variety of meats. Luckily, we can get beef, pork, chicken, and fish weekly at our farmer’s market. (as well as eggs, of course). I would call that chicken farmer again!

    I was going to recommend making your own tortilla chips, but I see Brandy already covered that.

  6. I’m taking your challenge and blogging about it tomorrow! We’re doing about 80 percent local and the rest I’m not micromanaging because I don’t like to stress about buying bananas at the store when the kids are salivating for them. And we all know you can’t find locally grown bananas in IL
    😉
    Chips: Kale is in season for us, so we’re doing kale chips. Also, salsa because our tomatoes are in. And cucumber and tomato salad tossed in garlic, lemon, sea salt, apple cider vinegar and olive oil is SO good. Again with the 80/20 when it comes to seasonings and salt and citrus, which have historically always been imported.
    There’s one recipe from Lexie’s Kitchen that is awesome — it’s the Bacon and Kale one. I’ve also been buying fruits while in season locally and freezing them. Maybe that’s cheating, but it’s still local. :-)
    Last thing: we love burgers topped with garden cucumbers and zuchini and yellow squash sauteed in butter with sea salt or Herbamare.

  7. We’ve been making a lot of grilled pizza this summer with mozzarella from a local creamery, homemade whole wheat dough, and whatever veggies/herbs we have from the farmer’s market or our garden. I’m vegetarian, so I don’t have any suggestions re: the meat. However, there are lots of great things you can do with beans in the summertime. We use our crockpot to cut down on the heat in the kitchen when preparing beans. One of the ways we use these beans is to make a black bean dip with garlic, olive oil, ground spices like cumin and cayenne, cilantro or parsley, and lemon juice. It’s great with local chips from our farmer’s market or homemade tortillas.