localvores on the march
Nov. 21st, 2006 04:56 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
chelidonFrom one of our localvore lists, forwarded by my Lovely Housemate Paul. The only addition I would make is, it's not a question of "if" energy becomes really expensive, it's just a matter of when. My guess? Within 10 years, petrochemical-based fertilizer (most of what is used in modern large-scale factory-farming) will at least double in price, along with the costs of transporting foodstuffs from distant areas. At that point, a healthy system of local farms will become an absolute necessity.
Pete's Eats
The Localvore latest: a winter CSA
by Suzanne Podhaizer (10/11/06).
Folks who hate running to the store in the winter will love Pete's Greens' new "Good Eats" CSA share. While
the basic version of the community-supported agriculture arrangement supplies weekly portions of roots,
squash and greens -- with enticing extras such as frozen strawberries and tomatoes -- subscribers can
upgrade with a bread-and-cheese or "localvore" add-on, or both.
The "localvore" combo fills out the pantry with sunflower oil, yogurt and cream, oyster mushrooms, natural
sweeteners, dried beans, sauerkraut and other lacto-fermented veggies, prepared foods and a multitude
of grains.
Pete Johnson believes his Craftsbury farm is the only one in the country to offer such a comprehensive CSA.
Because "Americans are used to having a lot of options," Johnson says, the vegetables he grows for his
basic CSA package include out-of-the-ordinary varieties such as Forona beets, black Spanish radishes and
the fractal-formed Romanesco cauliflower. For the localvore share, he's sending staff to the Vermont Food
Venture Center in Fairfax, where they prepare pesto, salsa and "everything-but-the-kitchen-sink soup."
With only 80 to 100 shares available for the winter, anyone who wants to get in on the goods will have
to act quickly. Johnson says the "diverse crowd" that has already signed up includes "hard-core gardeners
who would never do a summer CSA." Members will be able to snag their weekly shares at his farm, or at
other central Vermont pick-up points.
Johnson says providing the localvore share is "not going to be profitable" -- at least not in the beginning. But he
believes it's an important step in establishing Vermont's sustainable-food infrastructure. Opting for local
ingredients is a current fad, but "if energy becomes really expensive," Johnson suggests, it may be the
only option.
Visit www.petesgreens.com for a list of Pete's pick-up points and other "Good Eats" info.
Pete's Eats
The Localvore latest: a winter CSA
by Suzanne Podhaizer (10/11/06).
Folks who hate running to the store in the winter will love Pete's Greens' new "Good Eats" CSA share. While
the basic version of the community-supported agriculture arrangement supplies weekly portions of roots,
squash and greens -- with enticing extras such as frozen strawberries and tomatoes -- subscribers can
upgrade with a bread-and-cheese or "localvore" add-on, or both.
The "localvore" combo fills out the pantry with sunflower oil, yogurt and cream, oyster mushrooms, natural
sweeteners, dried beans, sauerkraut and other lacto-fermented veggies, prepared foods and a multitude
of grains.
Pete Johnson believes his Craftsbury farm is the only one in the country to offer such a comprehensive CSA.
Because "Americans are used to having a lot of options," Johnson says, the vegetables he grows for his
basic CSA package include out-of-the-ordinary varieties such as Forona beets, black Spanish radishes and
the fractal-formed Romanesco cauliflower. For the localvore share, he's sending staff to the Vermont Food
Venture Center in Fairfax, where they prepare pesto, salsa and "everything-but-the-kitchen-sink soup."
With only 80 to 100 shares available for the winter, anyone who wants to get in on the goods will have
to act quickly. Johnson says the "diverse crowd" that has already signed up includes "hard-core gardeners
who would never do a summer CSA." Members will be able to snag their weekly shares at his farm, or at
other central Vermont pick-up points.
Johnson says providing the localvore share is "not going to be profitable" -- at least not in the beginning. But he
believes it's an important step in establishing Vermont's sustainable-food infrastructure. Opting for local
ingredients is a current fad, but "if energy becomes really expensive," Johnson suggests, it may be the
only option.
Visit www.petesgreens.com for a list of Pete's pick-up points and other "Good Eats" info.
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no subject
Date: 2006-11-21 10:17 pm (UTC)(Actually, here I'd just be doomed to live on, like, turnips or something. I plan on keeping hens.)
no subject
Date: 2006-11-21 10:23 pm (UTC)no subject
Date: 2006-11-22 08:00 am (UTC)So long as they're not lacto-fermented....
*blingz to his imported coffee and chocolate*
no subject
Date: 2006-11-22 08:00 am (UTC)no subject
Date: 2006-11-22 11:01 am (UTC)no subject
Date: 2006-11-22 11:00 am (UTC)Oh now you've gone and made me hungry... *goes off to rummage for coffee and chocolate*