I don’t have a 100% local or regional diet for two reasons. First, several times a week I eat in restaurants which source food from commercial restaurant suppliers. Most importantly, not everything I need for a complete cuisine grows in my foodshed. That said, it’s amazing to me how much I can actually buy from the farmer’s markets, especially the big one in Poulsbo.
Fresh herbs, lettuce, tomatoes, vegetables in season.
2010 has been a good year for lettuce and bad year for tomatoes. I grow most of the herbs I use in cooking.
Farmer’s markets or Fresh Local:
Salads: lettuce, radishes, cucumbers.
Vegetables: garlic, onions, potatoes, carrots, other vegetables in season.
Fruit: in season, including strawberries, blueberries, peaches, apples, pears, and watermelons.
Protein: eggs, cheese, salmon and tuna, free-range chickens, grass-fed beef and pork.
Baking: flour, honey.
Isn’t that amazing?
Dairy: milk, cream, butter, sour cream, cottage cheese.
Citrus: lemons, orange juice.
Oil: olive, grapeseed.
Imports: coffee, chocolate, bananas, sugar, spices.
Staples: peanut butter, rice, flour.
Dry goods: kitchen and bathroom cleaning agents, paper products, and personal care
Poulsbo bakeries – Sluys and Liberty Bay:
The items on the import list will always stay on the import list. I buy organic and Fair Trade (like Raj Patel and Annie Leonard say, it’s a basic responsibility, like brushing your teeth).
So my food sources are: local – my garden and Kitsap; regional – Washington and Oregon; California; Florida; USA; and the world. At least 50% of my food comes from local sources, going up every day as more local farmers offer more local foods.