Posts tagged Eat Locivore
Get your Greens!

No wonder May is #nationalsaladmonth - leafy greens have exploded onto the farmers market scene in the past few weeks! We can’t get enough of tender baby mix, red leaf, green leaf, butterhead, and crisp romaine.

Even The New York Times Magazine got into the act by featuring The Best Green Salad in the World this past Sunday. They highlighted something we’ve known for years - it’s all about a simple, flavorful, and fresh dressing. If you really want to geek out on the intricacies of washing lettuce and drizzling vs dressing, then definitely check out the story and recipe above. We also recommend our four new salads for May (Pro Tip: if you just want a simple and straightforward salad with no fuss, head on over to our Spring Salad recipe, follow the instructions for just the dressing, and toss it on some freshly rinsed - no special technique needed - local lettuce).

Speaking of simple, here’s a tip from our resident home chef, Rebekah.

I take a big bowl, coat the bottom with oil, add my vinegar (or other acid), any herbs I want to use, and whisk everything together before tossing in the lettuce and mixing to coat the greens. It’s a simple, yet very effective method for dressing salad and never fails to earn rave reviews from my guests.

Aside from greens, we are loving local eggs right now…unbelievable! We’re especially obsessed with Early Bird Farm spring eggs. The intense orange yolks and knock-your-socks-off flavor have us eating eggs for almost every meal. Try our Roasted Asparagus and Eggs, Boiled Eggs, and Anything Scramble anytime of day!

What else excites us Right Now? We won’t lie - we’re anxiously awaiting the first berries of the season. But in the meantime, there’s a bounty of spring vegetables to enjoy and really sink our teeth into before we gorge on red, ripe fruit for months to come. This month we’re highlighting the tastes your body needs to maintain optimal health as we transition from early to late spring and embrace bright, long days and warmer weather. Besides Lettuce, our May recipes feature Asparagus, Arugula, Spinach, Carrots (of the delightfully slender spring variety), Radishes, Turnips, Rhubarb and more!

Our Workout! section features two skills that come in handy as we move into the bountiful months of the year. Preservation is key for reducing waste as gardens and farms start to move into high production. Pickling and jams are fun and easy ways to stock your freezer and pantry with your favorite spring flavors. Check our our Pickled Onions, Picked Carrots, and Rhubarb Jam recipes featured for May!

Eat Locivore for Earth Day
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Happy Earth Day from the Locivore Team!

We are hard at work on new and updated recipes for early spring and can’t wait to share them in the next few days. This is the time of year when we start to anticipate new produce at local markets every week. Right now we’re excited about the first asparagus, along with radishes, arugula, baby greens, lettuce (salads are back!), spinach, and chard. PNW chickens are happy and eggs are abundant. You’ll notice that some of our workouts and recipes have some minor changes with a just few updated ingredients and we’ve also added entirely new recipes to reflect the season. We’re particularly excited about our Early Spring Vegetables, Spring Vegetable Salad, Spinach Smoothie, and Chard and Potato Sauté.

We believe that establishing a diet based on local food is a great way to care for the Earth everyday. Why? A healthy diet starts with healthy soil. Organic farmers protect soil, water, and air quality with practices like crop rotation, cover crops, and composting. They sequester carbon and reduce harmful waste runoff, and help ensure that farmland will continue to be fertile and productive into the future. Locally grown food that’s sold to consumers within the same region as it’s produced means less transportation miles. When local ingredients are prepared at home, we avoid single use take-out containers and have more control over what’s thrown away. Our workouts and recipes encourage less food waste by demonstrating how to build meals from simple workouts and leftovers and how to incorporate root to stem cooking (popular with chefs) into your own kitchen.

Let’s work together to celebrate the bounty of our region and support the local producers who are committed to nurturing Mother Earth!