Confessions, Exceptions, and Admissions

Eating locally can sometimes be a challenge. Especially depending on where you live. I’m really blessed to live in an area that makes an awful lot of amazing things, but I know that’s not everywhere. Then there are those brats who live in California where everything is available locally pretty much all the time and everyone gets it and does it and even the “fast food” joints serve local grass-fed beef. It’s really just infuriating. Or great. Or whatever – you know what I mean.

But being a “locavore” doesn’t mean that you have to give up everything that isn’t grown around you. It just means that whenever possible, you support your local food system. There are a few things I have accepted that I will never be able to acquire locally but that I will never, ever consider giving up. Here’s my short list:

  1. Coffee (duh)
  2. Olive oil (double duh – although, there is an olive farm in Georgia making some amazing oil, maybe that trend can move up to VA??)
  3. Lemons and Lime (I make a lot of mixed drinks and these are essential)
  4. last but not least – AVOCADOS  

Avocados are kind of an obsession for me….they are this perfect combination of fresh, creamy, protein-laden, good-for-you-fats that just makes me happy. There will probably never be an avocado farm in Virginia, but I continue to buy these California imports on a weekly basis. This morning I was feeling an avocado craving coming on and I had one of these flashes of food inspiration that I get sometimes and I saw this sandwich in my mind before I even made it. It was a snap and was (obviously) delicious. Also, huge. It was huge. I ate about 60% of it and gave up. Which is sad. I hate leaving good food behind . . . 

Avocado and Egg Sandwich

Ciabatta bread topped with mashed avocados, watercress, chopped hard-boiled eggs, salt & pepper.

The app I use for these collages, by the way, is called “Pic Frame” and is available FOR FREE in the app store. The latest update now allows you to add labels, which makes the app complete perfection. Notice my shout out to California in the background 😉

The watercress and egg are both local, so see – it’s possible to combine the two without being a total traitor. The watercress just gave the sandwich the right amount of crunch and fresh green needed between those two heavy layers of protein. I only used half of an avocado spread on both halves of the ciabatta roll, so there’s still another half in the fridge waiting to be something yummy. I hard boiled two eggs, but I really only needed one. And if you don’t know – this is the absolute perfect method for making hard boiled eggs with yolks that are still chewy and flavorful instead of dry and chalky:

  • Put your room temp eggs into a sauce pan and pour room temp water over them until they are submerged.
  • Put the sauce pan (covered) over high heat and bring the water up to a boil.
  • When the water has reached a rolling boil, remove the saucepan from the burner, leave the lid on the pan and let the eggs sit for 6 minutes.
  • Using the lid as a strainer, strain the hot water from the pan, dump a few handfuls of ice into the pan on top of the eggs and let sit for 2 minutes.
  • Remove the eggs from the ice, roll across the counter until the shell is cracked all over, then peel. Cut as you’d like.

Avocados are widely regarded as one of the healthiest foods you can eat and particularly some of the best fat you can eat as it is primarily mono and poly-unsaturated fat, which makes it a great protein and fat supplement for vegetarians and vegans or just people like me who try to reduce their meat consumption. And we all know that eggs are a great source of protein. But not all eggs are created equal. In fact, several studies show that farm-fresh pasture raised chickens (which you will pretty much only find from local sources) are nearly 5 times higher in Vitamin D, have 1/3 less cholesterol, 2 times more omega-3 fatty acids, 3 times more vitamin E and the list goes on. And anybody who’s ever eaten a locally raised egg will tell you that the taste is the biggest difference. Eggs that you buy from the grocery store are “factory raised” eggs and even though they may be labeled “organic” “free-range” or “vegetarian-fed” it doesn’t mean what you might think. Thanks to the blog “Simple Bites” for explaining this quickly and easily:

“In order for eggs to be labeled “free-range” a chicken needs to have access to the outdoors.  This usually means hundreds of chicken confined to an industrial chicken house with a small slab of concrete to walk outdoors if they’d like. Your “free-range egg” chickens are really spending their lives indoors in a ventilated area and will not have the nutrient levels as described above.  If you’re buying “vegetarian-fed eggs”, this is a sure sign that they do not have access to pasture as real chickens are not vegetarians.”

And that’s that. Locally raised eggs are available all over and while their natural season is spring, they are usually available year-round thanks to heating lamps and modern amenities. Find out where to get yours at http://www.localharvest.org or several of the other links on the right-hand side bar on my home page.

Getting back to the sandwich: it was delicious, it was easy, it melded my favorite import with some of my very favorite local ingredients and just one roll, half an avocado, two eggs and a few sprigs of watercress probably could have fed me and Jeremy for dinner.

What are some imported foods that you can’t live without? What is your favorite thing to do with avocados? Are you eating locally raised eggs and can you taste the difference?
Leave me a comment and let’s chat!

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Going once, going twice . . .

I’m not sure if I’ve mentioned this yet, but I pretty much have the best job ever. Case in point, yesterday for my “job” I met with two women who have just started a Food Truck business called Wrap-N-Roll and are interested in sourcing some of their ingredients for their healthy-but-yummy wraps from local producers. Let me re-cap: 1. Food Truck 2. Healthy but yummy 3. Local ingredients. FTW!
Here’s their food truck, which is actually a re-vamped RV from the 80’s, which I LOVE:

Wrap-N-Roll Food Truck

This beast has been given a second life!

I met them at the Virginia Beach Farmers Market, which hosts a produce auction every Wednesday night. This was my first time at a produce auction, but I thought it would be a good place to take them so they could purchase local product in bulk, meet the farmers, get a feel for local food pricing, etc etc. The whole thing is a little daunting and the auctioneer is seriously talking a mile a minute. For a southern girl like me who is used to hearing people talk …. uh…. slooowwweeerrr….it was a little hard to keep up with. Halfway through the auction the market manager and my former boss showed up and suggested I only try to catch every 10th word or so. He was right, but fortunately I wasn’t bidding, although it was incredibly tempting – everything looked so good!

Produce Auction

Peaches, cabbage, watermelon and a mixed box of corn, egglplant, tomatoes and peppers.

Yeaaaaa….THAT good. My food truck ladies bought what they needed and the whole thing worked out great. Maybe next week I’ll go back and do a little bidding . . .
Produce auctions are great for restaurants, retail outlets and just ordinary people wanting to buy in bulk for canning, jams or jellies, or other preservation methods. The prices are a steal and the product is incredibly fresh. Most of farmers who grow the product are actually there at the market. In fact, two of my very favorite farmers were there yesterday – Jim and Anne Bright.

Jim and Anne Bright

Anne and Jim are long-time family friends and Anne was even the mistress of ceremonies at my wedding. I love anything where I get to talk to farmers about what they’re growing – they are the most knowledgeable and helpful people. In fact, one of the ladies I was there with wanted to purchase a box from them, but along with other products she needed, it also included beets, which she had no idea what to do with (for shame!). Before she could even finish bemoaning this fact, Anne had given her an easy, but no doubt delicious, recipe for them. Which brings me to my next point:

New Local Food Program with USDA

Click on the image to go to the USDA food compass

If you can talk to the person who grew your food, then you don’t have to worry about things like “what country did this come from? What are their safety and food standards? Was it sustainably grown? Were herbicides or pesticides used? How fresh is this? What do I do with it? How do I store it?” All the answers to those questions are standing right in front of you! And then when you support restaurants (like Wrap-n-Roll) and other outlets who are also sourcing local product, you don’t have to worry about the same things when you’re eating out. Yay for food safety! And sustainability! And supporting your local economy! You get to eat fresh, local, delicious food and as a bonus – you’re a superhero! FTW!