Am I nuts or what? To take on a challenge this time of year that focuses on eating local food from within a 100 mile radius? Oh but in a strange way I love the test of it all though I need to clarify a bit. Just like I did in the summer challenge, I'm not looking to eat 100% local every time I eat. As long as I have at least one item / ingredient in at least one meal, it'll count. And just like summer, I see already I'm aiming for as many local ingredients I can use for every time I eat. This particular challenge is even more "interesting" since we live in a northern climate and that I can't just hop over the fence to my garden for fresh produce. Yes, I guess I am nuts.
But here we go... I began this task December 1 and intend to complete all 100 days. You'll hear me hooting and hollering on March 10, 2016, the 100th and final day of the winter 2016 edition.
Well you see:
1) I am determined to showcase local producers, farmers, suppliers and other food industry companies in order to support their livelihood. We're in this together. (Oh and I get no kickbacks whatsoever.)
2) I want to develop new recipes with seasonal foods. Using what is available locally this time of year forces me to do just that. I intend to create a compilation (read, cookbook) of my favorites.
3) I wish to be more mindful of my eating practices, and food choices. This is one surefire way of doing so. I can't help but be reminded of my growing food story when I enjoy each picture I take of these creations and tuck away my memories of each bite. I think I'm most excited about this part.
I invite you to join me in this experience. If you choose to do so and are on social media, can I ask you to use the hashtag #100winter16? I'd love to see what you find or create. I will certainly give recognition to whoever participates whether in a blog post, social media shout out or perhaps in my recipe collection.
While I'm only four days in, I already have a favorite recipe I'd like to share with you. You'll find it below. Hope you enjoy it!
- ¼ avocado, peeled
- ½ lime, freshly squeezed
- 1 tbsp honey maple mustard ~ local Edmonton ~ Italian Centre Shop (ICS)
- pinch each mineral salt ~ local Edmonton ~ Evoolution), black pepper
- 3 eggs, sliced (local farmer)
- ½ English cucumber, sliced ~ ICS
- 7 grape tomatoes, sliced ~ ICS
- 1 handful garlic sprouts (or any kind)
- Peel and mash avocado with a fork in a small bowl. Add lime juice, mustard, salt, and pepper. Mash and mix until thoroughly combined.
- Add eggs and combine the mixture.
- Then add the cucumber, and tomatoes. Mix again.
- Wash and dry the sprouts. Spread the sprouts out into a circle with a "hollow" centre.
- Place the egg mixture in the middle.