But sustainable, organic, locally-sourced, ethical food (SOLE food) is still an important part of my diet, so I'm hoping I can piece together enough complete meals to live up to the challenge. It did lead me to think more about where ALL my food comes from last year - and it wouldn't hurt to try that again. For all the fine details, visit this posting... it's hosted by Laura at the (not so) Urban Hennery. There's something crazy - like 100 people participating, so it should be fun.
This is the post where I define what my terms are for the challenge. The standard we're asked to abide by in terms of what is local is a 150 mile radius. Thankfully, this works well for me since it includes key growing areas in Pennsylvania, most noteably my wonderful Amish Farmer's co-op. So I know that anything I order from them fits within the SOLE guidelines.
Also helpful is the local grocer where I buy most of my produce and some meat and dairy. Every week I think she's gotten something new this past year - and most products fall within 150 miles. It is there that I pick up my Winter Buyers Co-op - a share of 4 veggies each week from Dec-Feb. THAT will make things pretty simple for produce.
Last year I found a local flour source as well as several grains. It took me practically the whole challenge to do so, but now I feel pretty set.
I will try to use primarily local herbs - but this is where I feel okay cheating. So spices will be used and I will note when they are not local.
Basically - I will try my best to make fully-SOLE meals, but there will be times where I will simply note what is not SOLE in order to get dinner on the table. A 90% SOLE meal is much better than take-out pizza!
So I will most likely post for each "recap period," which will be twice a month (again - check out the details of the challenge here).
I'd also like to reserve the right to simply list all the SOLE dishes that I've prepared over the half-month period rather than describing two particular meals. :)
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