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Article: How to Eat Like Locavore
posted by Mighty Staff
Good things come to those who eat local. For starters, you get to know (and support) the farmers and artisan food producers in your area. Think about the environmental impact - your food isn't being trucked around the country or flown in from another hemisphere, and you get to explore the bounty of culinary seasons.
What can you cook with ingredients produced within a 100-mile radius of where you live? Food & Wine profiles the locavore movement in the February issue.
Cali-centric recipes:
Yukon Gold Potato, Leek, and Fromage Blanc Frittata
Caramelized Onion Tart with Whole Wheat Crust
Steamed Dungeness Crab with Meyer Lemon Aioli
Whole Wheat Linguine with Manila Clams and Baby Fennel
Honey-Lemon Curd with Crème Fraîche
Vermont-centric recipes:
Watercress Salad with Beets and Roasted-Garlic Crostini
Butternut Squash Soup with Apple and Smoked Cheddar
Red Wine-Braised Lamb Shanks
Maple-Glazed Root Vegetables
Braised Red Cabbage
Pumpkin Cheesecake
Need a jumping-off point for more information about the Locavore movement? The article also has a nice round-up of Locavore Links.
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