Harrowsmith Fall 2019 | 105Here are some more tips for
locavores:
Don’t start with the recipe.
Rather than dashing out,
clutching a recipe and a list, look
for what’s in season, buy the
freshest on offer and run with it.
The new seasonal cookbooks are
inspirational!
Eat out. Many chefs are local
food fans. They start with the
best and the results are sublime.
For stellar meals, patronize
these eateries.
Preserve the bounty. We can
enjoy local harvests long into the
winter by storing, preserving,
freezing, drying or pickling when
crops are in season, plentiful and
inexpensive. Or we can let others
do it for us. Search the frozen
aisle for locally sourced corn,
peas, rhubarb and berries. Check
signs to find locally grown root
vegetables, apples and onions
a l l w i nt er.
Grow something. Many of
us are gardeners, but for those
who have neither the time nor
the space, even a basil plant on
the windowsill or sprouts in a jar
make us proud parents of a plant
we can eat.
Make it social. Gather for a
potluck and ask guests to bring
a dish featuring (mostly) locally
grown food for a delicious meal
and interesting conversation—a
winning combination!
Becoming a locavore is not
an all-or-nothing concept, as
even small actions can change
the way we eat and make a
difference. I freely admit I am
no J.B. MacKinnon or Alisa
Smith, who together wrote an
engaging account of the trials
they faced when eating a strict