Port Cities Locavores...

Farmer's Market Cooking Show on YouTube :)

2009-06-24T13:53:00.002-05:00

The Farm Fresh Cook's Channel provides all kinds of wonderful recipes on YouTube to try this summer.

Here's there recipe video for Radish Salad with Mustard Vinaigrette

Locavore Potluck Celebration

2008-10-06T12:37:00.004-05:00

Locavore Potluck & Cook-Off this Wednesday, October 8, at 6:30 p.m. in the UW-Manitowoc Commons.

Bring your favorite Local Dish to Pass AND your own beverage, plate, and silverware (we're trying to be as Green as possible:)Even if you haven't been doing the Locavore Challenge, please join us for FOOD, FELLOWSHIP, and FUN.

You can also enter your dish in the Locavore Recipe Contest. We will have two categories: Student and Faculty/Staff/Community. If you'd like to enter, complete this form and bring it with your dish on Wednesday. We will also have recipe sheets available at the event.

The winning chef in each category will be allowed to choose an Eco-Chic T-shirt, worth up to $29, from Green Label Organics...check out their website for some sassy styles for BOTH Men and Women: http://www.greenlabel.com/

Guilt? Heck no!

2008-09-30T08:43:00.004-05:00

Has anyone out there been experiencing a little non-locavorism guilt? Have your schedule and lack of planning lead you to closet candybar eating?? Well, heck, that's life right?!?! Remember that the point of this challenge is to make us aware of what we eat, how it got to our table (or closet), and how that affects the world around us. So go ahead and eat that candybar in the open my friend! But--take a second to find out where that baby came from, and think about a local alternative for your next food emergency! Happy (guilt-free) eating :)

2008-09-28T20:44:00.002-05:00

Mmmmm.....that quiche looks delicious! I have to say, when I first signed up for this I thought it would be alot easier than it actually is turning out to be. It's really made me look at everything that we eat, including the ingredients that go into all of our meals. The flour I used to bake my bread wasn't locally produced, although it was locally purchased. The same is true for olive oil, salt, pepper, etc. We've had quite a bumper crop this year in the garden so I have lots of fresh and frozen produce. I know I can get locally grown meat from Rob's (thanks for the tip Heidi!) and other local grocers. I know I won't be able to give up coffee. And I've already gotten a little bit off track by going out for fish on Friday! I guess I'm going to have to settle for being a partial Locavore.

what's for dinner at dr. j's house?!?

2008-09-28T18:53:00.006-05:00

a delicious local meal!

photo of Dr. J's quiche, taken with a handy-dandy webcam

Great minds, apparently, think alike! Before I even read the blog today, I was preparing to make a Quiche. I was feeling like a poseur because so far my protein sources have *not* been local. I set forth to make the quiche to top all quiches.

First, I made a pastry crust. I followed Martha Stewart's recipe for classic Pate Brisee, which is a standard butter crust with no sugar (I halved the recipe, though you could make the whole recipe and freeze half of the crust). I placed the pastry in the fridge to cool, and then stuck a few cloves of garlic in the oven to roast. I also diced up half of a red onion and caramelized it on the stove top with a little olive oil, salt, pepper, and thyme.

After the crust had chilled sufficiently--at least an hour--I rolled it out. Next, I draped it into a pie plate or a tart pan (like I did). I froze the crust--cool pastry equals best results.

While the crust was cooling, I washed and wilted large handfuls of spinach; chopped roasted peppers; thinly sliced yellow and red tomatoes; grated some wisconsin parm; and chiffonaded some basil.

I combined 2 large eggs with 1 egg white (left over from making creme brulee earlier in the day), about 1/4 cup skim milk, salt, pepper, and red pepper flakes.

I pre-baked the crust at 450 degrees for 10 minutes until just slightly brown. I removed the crust from oven and reduced the oven temp to 375 degrees. Then, I set out assembling the quiche. I spread the roasted garlic on the bottom of the crust, followed by the drained spinach, onions, peppers, and tomatoes. I carefully poured in the egg mixture and sprinkled the cheese on top. The tart baked until the eggs set and the cheese was golden brown, 25-30 minutes. Right before I removed the tart, I sprinkled the basil around the top.

I allowed the tart to rest for at least 5 minutes before I sliced it into wedges.

I also ate roasted yukon gold potatoes and roasted broccoli.

All veggies, dairy, and herbs were locally sourced. The only ingredients not local: flour, olive oil, salt, pepper, and red pepper flakes. Not bad for a hungry vegetarian locavore.

Chips and coffee ... I'm very sad!!!

2008-09-28T09:58:00.003-05:00

My gosh, it's amazing how much I take for granted! Had a hankering for something salty last evening and ... Started to think... Chips... DARN! Out of area. I must say, I have been drinking coffee, it's partially a contribution to my family, friends, and peers at school ... I'd be a coffee creep (withdrawal) if I did not have my cup of Joe in the morning. I did however cut back and have limited myself. Baby steps! I'm getting potatoes this Friday and making my own frys, all else is going good although bad habits are hard to kick ... Thinking Quiche would be a great dinner thing as it's cheese and green stuff, local eggs are easy to come by and it's yummy!

Good luck everyone,
Heidi

The Challenge Has Begun...

2008-09-26T19:09:00.003-05:00

Hey all you locavores--how're you doing? I pretty much blew my first meal--but I did much better after that! :) So far I've eaten honey-oat toast (local) with peanut butter (not local) & coffee (not at all local!), a BLT with the same oat bread, tomatoes from my garden, and bacon from Cudahy WI. Supper consisted of amish noodles (local) with butter (local), leeks, tomatoes, sage (all from my garden), salt and pepper. Very yummy, but I'm thinking that I'm going to be tomatoed out by next week!

Tomorrow I'm hoping to make it to the Farmer's Market before my son's football game starts---I NEED JAM!!! Maybe I'll see you there :)

I have added everyone who signed up for the challenge to the list of people who can post to this blog--SO BLOG AWAY!! Tell us how you're doing, share recipes, post articles, and most importantly--share your thoughts!

Good luck with the rest of the challenge.

~Cheryl Nessman

Locavore Challenge to begin September 24th!

2008-09-22T11:34:00.003-05:00

The Locavore Challenge begins this Wednesday, September 24 and lasts until Wednesday October 8!

We're having a few fun events:

Kick-Off snack, recipe swap, and conversation: Wednesday, September 24, at 5:30 in the Commons.

Local Lunches at the Blue Devil Grill, to include grilled cheese sandwiches and brats: Wednesday October 1 and Wednesday, October 8 at the Blue Devil Grill.

Potluck Celebration, bring your favorite local food dish to pass, your own plate and silverware (to be green), and your recipe. The event will include special surprises, local vendors, and a recipe contest with super green prizes that will be posted on the Blue Devils Go Green Blog beforehand! Wednesday, October 8, 6:30 in the Commons.

The Great Mushroom Hunt

2008-07-03T12:43:00.005-05:00

Saturday, July 12. 9:30am. $35

Come forage with Dr. Joe Skulan as we track down mushrooms in the Northern Kettle Moraine. Learn what wild edible goodies are right under our noses. After the hunt I will show how to make a few simple dishes with the mushrooms we find. Hopefully a large bounty is in store so we all can take some local mushrooms home. Please sign-up early as this class size will be limited.

Braise on the Go, Traveling Culinary School - (Milwaukee, Wisconsin)

Reservations accepted through Braise
Address: P.O. Box 070537
Milwaukee, WI 53207
Phone: 414-241-9577

Strawberry Fest!

2008-06-25T11:24:00.000-05:00

Celebrate June with Strawberries and arts and crafts and fresh produce. The Marketplace is located on Turner Street, Cedarburg, WI

Start Date: Jun 28, 2008
End Date: Jun 29, 2008

Creamery Tour & Cheese Class (through: Braise on the Go, Traveling Culinary School)

2008-06-25T10:49:00.000-05:00

Saturday, June 28

1:00pm

$55

Reservations accepted by phone through Braise (1-414-241-9577

Saxon Creamery

855 Hickory Street

Cleveland, WI 53015

Saxon Creamery is the newest member of a long line of exceptional Wisconsin cheese makers. Have a Sesame Street flashback and tour their facility in Cleveland. Learn to cook with some of their exciting new cheeses. Find out first-hand why a cheese called “Big Ed” has been described has having a “buttery body.”

Locavore 100 Mile Radius Map

2008-06-25T09:12:00.001-05:00

View Larger Map

What's a locavore? Well, short and sweet, a locavore is a person who does their best to buy and eat foods that are grown within a certain radius of where they live. The most common radius is 100 miles.

And why do people do this? Well, for a few reasons;

Eating local means more for the local economy. According to a study by the New Economics Foundation in London, a dollar spent locally generates twice as much income for the local economy. When businesses are not owned locally, money leaves the community at every transaction. (reference)

Locally grown produce is fresher. While produce that is purchased in the supermarket or a big-box store has been in transit or cold-stored for days or weeks, produce that you purchase at your local farmer's market has often been picked within 24 hours of your purchase. This freshness not only affects the taste of your food, but the nutritional value which declines with time.

Local food just plain tastes better. Ever tried a tomato that was picked within 24 hours? 'Nuff said.

Locally grown fruits and vegetables have longer to ripen. Because the produce will be handled less, locally grown fruit does not have to be "rugged" or to stand up to the rigors of shipping. This means that you are going to be getting peaches so ripe that they fall apart as you eat them, figs that would have been smashed to bits if they were sold using traditional methods, and melons that were allowed to ripen until the last possible minute on the vine.

Eating local is better for air quality and pollution than eating organic. In a March 2005 study by the journal Food Policy, it was found that the miles that organic food often travels to our plate creates environmental damage that outweighs the benefit of buying organic. (reference)

Buying local food keeps us in touch with the seasons. By eating with the seasons, we are eating foods when they are at their peak taste, are the most abundant, and the least expensive.

Buying locally grown food is fodder for a wonderful story. Whether it's the farmer who brings local apples to market or the baker who makes local bread, knowing part of the story about your food is such a powerful part of enjoying a meal.

Eating local protects us from bio-terrorism. Food with less distance to travel from farm to plate has less susceptibility to harmful contamination. (reference)

Local food translates to more variety. When a farmer is producing food that will not travel a long distance, will have a shorter shelf life, and does not have a high-yield demand, the farmer is free to try small crops of various fruits and vegetables that would probably never make it to a large supermarket. Supermarkets are interested in selling "Name brand" fruit: Romaine Lettuce, Red Delicious Apples, Russet Potatoes. Local producers often play with their crops from year to year, trying out Little Gem Lettuce, Senshu Apples, and Chieftain Potatoes.

Supporting local providers supports responsible land development. When you buy local, you give those with local open space - farms and pastures - an economic reason to stay open and undeveloped.

From "10 Reasons to Eat Local" by Jennifer Maiser
http://www.lifebeginsat30.com/elc/2006/04/10_reasons_to_e.html

Be sure to watch for the UW-Manitowoc Locavore Challenge...coming soon!