Sometimes the catchphrases “buy local” and “sustainable farming” seem like empty words that people use but don’t heed. The recent EnvIRONmental Chef homegrown competition held at Baltimore Woods Nature Center, which we report on in this issue, was not only a great time, but a true and honest example of putting these ideas to work.
Supported by more than 60 local farmers, produce growers and businesses, four local chefs used farm fresh local ingredients to create tantalizing and mouthwatering dishes for 150 people.
The event was a feast not just of the palate but of the other senses as well: the bright colors, earthy smells and farmland textures that pervaded the event were a locavore’s dream.
The sold-out crowd was clearly amazed by everything, and walking the grounds one could not help but hear continuous comments about the quality of the local food, the local wine and beer served, and the overall sense of community imbued within the event.
Baltimore Woods did an outstanding job on their inaugural cooking competition, and everyone on their board and staff deserves a hearty voice of thanks from our community. Considering the volume of attendees, food, chefs and other logistics, the entire evening went off without any visible hitches or problems, which is an impressive feat all on its own.
The quality of farm fresh produce is so far superior to pre-packaged wholesale, and the knowledge that buying local supports local farmers and businesses is so important, that we encourage our readers to stick with it if they do it, and give it a try if they don’t. We are certainly going to be increasing our normal take at the farmer’s market in the coming weeks.