Try to eat locally as much as you can…WHY? Freshness, variety, and well, it just feels like the right thing to do. Whenever I cook a meal that was all locally-sourced, it tastes better and actually makes me feel like I’m contributing to a healthier, more vibrant community.
Some economic facts: When you buy locally versus the supermarket, twice the amount of money stays within the community. So for every dollar you spend at the farmer’s market you get 100% return on investment for the area. That’s a big deal!
Now climbing off my 30-inch perch and backing down to another exciting prospect of shopping at the farmer’s market—RELATIONSHIP! I love knowing my farmer – whether it’s driving out to their farm or not, it’s exciting to see their passion for food.
So…great. We know why we want to shop locally, but your brain sounds a little like this… “I really I don’t have time on Saturday to spend driving to the market, let alone know what all that weird stuff is or what the heck I’d do with it when I got it home. THE THOUGHT OF ALL THIS IS STRESSING ME OUT!”
Well, first of all, there are 80 other people in the LBN alone who’d be happy to help if you ask. For a quick start-guide, let’s discuss what you are likely to find at 8AM Saturday Morning this week when the Freight House Farmer’s Market opens it outside summer season!
Asparagus, Leeks, Arugula, Spinach, Other Dark Leafy Greens, Spring Onions, Spring Garlic, Fresh Herbs, Mushrooms, and Hydroponic tomatoes. Also possible finds might include Radishes, Carrots, Broccoli, and Beets.
Meat and Cheese
Goat Cheese, Sausage/Brats, Pork, Beef, Bison, Chicken, and even some smoked catfish, Eggs, possibly Duck and Lamb too!
So now you’re thinking, “WOW that didn’t help now I feel even more overwhelmed, I don’t want to screw this up—HELP!”
First of all my philosophy to cooking is to KEEP IT SIMPLE. I understand it can be hard and overwhelming. Really, I do. So how about just adding these items or subbing these items for items you’d normally cook:
Spring onions or leeks can be added to your morning eggs, take it to the next level by adding sliced sausage and you have the best breakfast you’ve ever made…you’ll never want pancakes again.
Asparagus is a great tossed with some fat (Coconut Oil, Bacon Fat, Olive Oil), sea salt and roasted in a 400 degree oven for 20 minutes. Just make sure to clean the asparagus before cooking it, sometimes the tips can trap sand.
Leafy Greens—get a mix of them, cook them with spring onions and spring garlic in some Fat over medium heat in a big pan, or make a smoothie with them. Smoothie recipe (don’t limit yourself to Spinach; it’s a recipe not a LAW)
Rhubarb and Strawberries can be made into a tasty treat/breakfast item, prep the rhubarb and gently cook it until soft, strain off the excess liquid and combine with strawberries. Then follow the technique from this link.
Mushrooms/Onions/garlic/chicken/asparagus—well, stir fry comes to mind—same way you make it with chicken and broccoli.
What ideas come to mind for you?
Details on area Farmer’s Markets-
FreightHouse Farmer’s Market—Saturday from 8 to 1, Tuesday from 3-6PM
Other markets are abundant; Radish magazine is a great resource to find out about them.
Also you can get great coffee and breakfast at the market, Fresh Deli sources everything locally, might even inspire you with new ideas, they are there 6 days a week too selling local produce and eggs. Pork shish kebabs without the sauce are another way to feed your PRIMAL needs.
Another great resource to remember is the second Tuesday of every Month, Meadow Haven Farms, comes to the Davenport gym. They do everything right from meat to grassfed butter to local raw honey.
I hope you give the farmer’s market a shot.
For your response: We would like you to come up with one question that you have regarding your diet and the LBN. It can be anything. If you feel like you can help someone else with an answer go ahead! Everyone must ask 1 question. It can be anything!