There’s a great little article in the New York Times today about liberal arts undergrads getting summer internships on organic farms. I like how Kim Severson, the NYT food writer, commends the idealism and willingness to act of this “new generation,” but also winks ironically about the ways in which undergraduate idealism and willingness to [...]
Archive for May, 2009
Poet-Intern-Farmers
Posted in Philosophical, Trends on May 24, 2009 | Leave a Comment »
The Market Is There
Posted in Eggs, Philosophical, Trends, Vegetables, tagged Alabama locavore, Amy Campion, Amy Campion food, Auburn Alabama farmers' market, conventionally grown peaches, eat locally, local food, local peaches, locavore, organic peaches, pesticides peaches, roving locavore, Southern peaches, Vermont locavore on May 22, 2009 | 1 Comment »
We went to the first farmers’ market of the year at “Ag Heritage Park” today in the drizzle. I and everyone else there seemed to be wondering the same thing: why aren’t there more farmers around here? The line for the most varied vegetable selection was almost thirty minutes long. The berry farm stand ran [...]
oh, great.
Posted in Trends, Uncategorized on May 13, 2009 | 1 Comment »
Frito Lay and Pepsi Co. are attaching the adjectives “local” and “sustainable” to their products and practices: Here‘s the NYT article.
Sweet Potatoes Are Sweeter
Posted in Vegetables, tagged Alabama locavore, Alabama sweet potatoes, Amy Campion, Amy Campion food, eat locally, local food, local sweet potatoes, locavore, roasted sweet potatoes, roving locavore, sweet potato recipe on May 12, 2009 | 1 Comment »
unsweetened. My favorite seasonings for sweet potatoes are salt and spices. During the fall season of the Randle Farm CSA, we got a ton of organic, honey-sweet sweet potatoes. We experimented with different preparations. On Thanksgiving, my brother-in-law, Ned, spent a lot of time grating a pound or two with my hand-held, flea-market Wonder Shredder, [...]
Local Lamb & Far-Flung Flavors
Posted in Meat, tagged Alabama lamb, Alabama locavore, Amy Campion, Amy Campion food, eat locally, lamb stew recipe, local lamb, locavore, organic lamb, Randle Farm, Randle Farm Alabama, roving locavore, Zack Randle on May 12, 2009 | 1 Comment »
Randle Farms is one of the CSA possibilities in the Auburn area. They grow a wide variety of produce, and also offer eggs, beef, pork, and lamb, all of which is organic. When we joined in the fall, our first pick-up included two frozen lamb shoulders. I had to do some research before cooking these [...]
Shiitakes’ Secret
Posted in Fungi, tagged Alabama local food, Alabama locavore, Amy Campion, Amy Campion food, eat locally, local food, roving locavore, umami shiitakes on May 7, 2009 | Leave a Comment »
Umami. It’s the earthy, meaty taste that mushrooms, meat, and long-simmered stocks have. Aged and fermented foods have it too: hard cheeses, Thai fish sauce. I bought a few handfuls of local shiitakes at Dayspring Natural Foods, sautéed them in olive oil, and tossed them in a salad with romaine, spinach and a vinaigrette made [...]
Local Shrimp?
Posted in Seafood, tagged Alabama locavore, Alabama shrimp, Amy Campion, Amy Campion food, Auburn University shrimp, domestic shrimp, eat locally, eat locally Alabama, farm-raised shrimp, imported shrimp, local seafood, locavore, roving locavore, shrimp and contamination on May 6, 2009 | 3 Comments »
Shrimp might be called a staple for many Americans. It’s often the seafood—or just plain protein—of choice for lunch, dinner, or cocktail snack because it’s sweet, nutritious, low in fat, and goes well with anything from mango salsa to garlicky oil. What’s not to love? A few things. First of all, do you have any [...]
Grass, Grain, and Beef
Posted in Meat, tagged Alabama beef, Alabama locavore, Amy Campion, Amy Campion food, Auburn Alabama beef, Auburn Meats Lab, beef health, eat local meat, eating locally, grain fed beef, grass fed beef, local beef, locavore, organic beef, organic meat, roving locavore on May 1, 2009 | 3 Comments »
If you like meat, you’d enjoy a trip to the Lambert-Powell Meats Lab store at Auburn University. They carry eggs, all kinds of cuts of beef and pork, fat packs of ground beef, and sausage in many varieties of traditional spice combinations, including chorizo and fennel-seed-dotted sweet Italian. (The smoked sausage is delicious grilled and [...]
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