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Go local with the staples

The 2nd Annual New York State Locavore Challenge kicks off Sept. 1, which means you have three months to start getting in the habit of local eating. Organized by the Northeast Organic Farming Association of New York, the challenge aims to engage 5,000 people in the month-long campaign to raise awareness about local, organic and sustainable eating.

Participants agree to cook only with in-season, local organic foods throughout the for a day, week or month during September.

Whether you're "training" for the Locavore Challenge or just want to shift your habits more locally, here are some easy-to-find staples produced by local farms and companies to get you started:

Here are some easy-to-find staples produced by local farms and companies to get you started:

Flour

Butts noted there's been an emphasis on growing local grains, and Flour City Pasta's whole grain varieties are made locally, using locally grown grains.

"A lot of people think these foods can't be made locally," said Amanda Gormley, marketing and member service coordinator at Syracuse Real Food Co-op .

She pointed out Farmer Grown Flour, flour grown, ground and processed in Trumansburg.

"Flour from start to finish made in New York!" she said.

Eggs and dairy

It's almost a challenge to find a dairy product not available from a local source. Wake Robin Farm in Jordan produces yogurt and cheeses that originate in the hay fields from which the Jersey cows munch, and a variety of cheeses are available year-round at many grocers. Farm-fresh eggs (if you aren't raising hens at home) , are available at farmer's markets.

Peanut butter and jellies

Did you know you could skip the Jif (and the Skippy), and opt for a local version of this cupboard staple? Pick up homemade jams and jellies at a farmer's market for the ultimate homegrown PB&J -- or bring the berries home and preserve them yourself.

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