Archives for posts with tag: locavore

It is currently pouring outside my house. We’ve got severe thunderstorms forecast all day. And I’m supposed to go do laundry this afternoon… we’ll see what the weather has to say about that…I just saw a flash of lighting and heard a crash of thunder within 2 seconds of each other, so I’m staying inside for a bit.

Jarak and I have a deep commitment to local/sustainable food and businesses. We try to shop locally whenever possible, and to avoid big chain and box stores for most of our groceries. We’re part of a CSA from The Alleged Farm. If you ever hear me talk about “Grumpy Farmer” that’s who I’m referring to. He sends out grumpy and sometimes political missives about what’s happening on the farm, and is often quite funny. We also go to the Schenectady Greenmarket every week, which is open year-round, and get our milk, eggs, most of our meat,  and some veggies there when our CSA ends and before it begins in the spring.

Smith/Cyd Pottery made our goblets for the reception. We decided that we wanted something extra-fancy to drink out of, and since “His and her’s”  Champagne flutes are so not our style. (We aren’t even having champagne.) We decided to ask a local potter to make them for us. They’re entirely custom and they’re beautiful! My camera is currently dead, or I’d take photos.

I got an email just now from Buhrmaster Farm stating that, after talking to some other farmers and seeing what they’d have available, they will be able to provide flowers for the wedding! There was some question as to whether they’d be able to have cut flowers in time for June 22, but they will! Yay! This is the great thing about local: if you want something, ask, and they will really work hard to get you what you need. My aunt agreed to help with the flowers, and we’ll sit down the night before and make my wreath, the bouquets and the boutonnieres for the boys. Yay!

The honey for our mead, which we are using instead of champagne for toasts came from Lloyd Spear, Beekeeper, who’s based in Schenectady. We are friends with one of his workers and often go visit her at the Greenmarket on Sundays.

We’ve brewed (almost) all of the beer for the wedding, using mostly local grains from NY and Mass. Almost all of the grain came from ValleyMalt in Hadley MA. They are super amazing. Jarak’s uncle is providing another case. Our wines will come from LaBelle Winery in Amherst, NH, where I was born, and Altamont Winery  in Altamont, NY, which is about 30 min from here.

We are borrowing a bunch of beautiful, mismatched yardsale plates from a family friend, and then supplementing them with other plates found at estate and yard sales. We’re borrowing silverware used in my friend’s wedding, and linens used either by them, or by their friends for their wedding. Lots of borrowed/reused things. The only thing that is being bought new is the glassware, which will be sold after Logan and Mariana’s wedding in September. Pooling resources is a wonderful thing!

All of our food is being supplied by friends and family, which saved us thousands of dollars in catering fees, and means that every dish will have a connection to us in some way, being that it was made by people we love.

I’m so completely excited about this!

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I may have mentioned once or twice that I like to cook. I’m trying to focus on mostly-local and organic ingredients. Sometimes it’s not possible, but we’ve been pretty successful recently. We’re very lucky to have an Indian and a pan-Asian grocery store within easy driving distance. This way I can get things like inexpensive fish, baby bok-choy, and 10lbs of brown rice for very reasonable prices. Sometimes local loses to inexpensive yummy things.
Dinners recently have been:
Mixed Shellfish stir-fry with brown rice, oyster mushrooms, mixed veggies and bean spouts
Beer glazed black beans with pan fried pollock, Israeli couscous and salad
Fish Chowder with fresh cod
Butternut squash and coconut curry over brown rice (that one got lots of comments when I had it at lunch the next day, everyone wanted the recipe)
Mixed Shellfish stir-fry with soba noodles, cabbage and other frozen veggies
Baked chicken seasoned with sage, with roasted parsnips, carrots and sweet potatoes. (the parsnips, carrots and sage are all local, the chicken was naturally raised, sweet potatoes are organic)

Yes, I made baked chicken for my boyfriend. It was yummy. We learned that a 4.4lb chicken needs about 10 min longer in the oven than the recipe called for. But under an hour for roast chicken was seriously awesome. We used Mark Bittman’s Minimalist Cooks Dinner “Simplest Roast Chicken” recipe. Now the remains of it are bubbling on the stove making stock. I’m feeling seriously domestic right now.

I’m in the middle of making a new batch of spent-grain bread. We brewed a brown ale a few weeks ago that we meant to bottle this weekend, but ran out of time. So I’m using the spent grain from that. We learned the hard way a few weeks ago that spent grain has a shelf-life of about 2 weeks in the fridge before it starts to get really funky and fermented. I’m experimenting with adding more and more spent grain to the bread as I go. I’d like to get to the point where it’s about 1/2 grain, and the rest flour. I should post pictures at some point.