It isn’t just the miles your food traveled that is relevant for reducing our level of CO2 in the environment. What we choose to eat is also important. The Belfast Co-op and the Belfast 350 Committee have compiled articles and resources to provide the basis for a community resource of information on Food Choices and Climate Change.
Maine farmers and producers offer us an abundance of locally grown and produced items year round. We define “local” as anything grown in the state of Maine, and therefore products which can bolster our State’s economy. Russell Libby, from the Maine Organic Farmers’ and Gardeners’ Association, estimates that if every family in Maine were to spend just $10 a week on local foods, the Maine economy could gain an additional $273.4 million annually.
We are fortunate to be able to procure many of our staple foods locally, and a changing variety of fresh, seasonal, local produce as well. Bring this shopping list with you the next time you are at the Co-op to make it easy to spot local foods. Availability is subject to the seasons and market supply, so it is a good idea to ask a staff person for assistance if you can’t find the items you are looking for.
Recipes: Favorite recipes can provide the basis and inspiration for new recipes that use all local ingredients. Don’t be afraid to experiment; you just might discover the world’s next greatest culinary invention! You can find recipes that we’ve already re-worked on the Eat Local Challenge section of our blog. We encourage you to share your favorite all-local recipes with the community by adding them to our recipe collection. You can either drop them off at the Belfast Co-op, post them on our blog or email them to Fran at education@belfastcoop.com.
Sweeteners: To use honey in place of sugar, use 7/8 cup for every cup of sugar, and reduce the liquid in the recipe by 3 tablespoons. To use maple syrup in place of a cup of sugar in baking, use 3/4 cup, but decrease the total amount of liquid in the recipe by about 3 tablespoons for each cup of syrup you use.
Think long-term: Think about when different produce will become available and make a plan for how you can process or store various fruits and vegetables when they will be at peak of their flavor and ripeness.
Dry it, freeze it, can it or ferment it. There are many ways that you can “put by” or store produce when it is in season so that it will be available to you year round. If you aren’t familiar with these techniques, maybe now is the time to learn. Both MOFGA and the UMaine Co-operative Extension offer workshops on food preservation, or you can find how-to materials at your local library.