Why Eat Local?

Eating local is a good thing for a lot of reasons - many of which we have heart before; some of which may be new to us. Some of obvious; some more subtle. Here are two major reasons to eat local that relates to food quality...

1. Local Foods Are Seasonal - that means that there are certain times when some of our favorite foods (strawberries; spinach; fresh herbs) are just not available. That means we appreciate them more when they are in season and more importantly from a nutritional standpoint, we build more variety into our diet by eating plums in the summer months and apples in the winter.

• Dietary Guidelines have been issued by the USDA every 5 years since 1980 and without exception one of the recommendations has been to "eat a variety of foods" in order to get all the nutrients needed for health

2. Local Foods are Fresher - vendors at the market pick their greens, berries, beans and squash at the optimal time for ripeness which maximizes the flavor, freshness and nutritional profile.

• - It tastes better and lasts longer


• - Lettuce from Florida or apples from Washington State or upstate New York are picked early to allow for the time needed to truck it to its destination and to withstand the stress inherent in the process.

Here are some ideas for enjoying the local food bounty available NOW. Kale is most often used as a liner and not eaten. Try one of these and you'll become a convert overnight.

Sweet and Savory Kale

• 2 tablespoons olive oil


• 1 small onion, diced


• 2 cloves garlic, diced


• 2 tablespoons brown mustard


• 4 teaspoons white sugar


• 2 tablespoons cider vinegar


• 1 1/2 cups chicken broth


• 4 cups stemmed, torn and rinsed kale


• 1/4 cup berries (or dried cranberries if fresh berries not in season)


• salt and pepper to taste


• 1/4 cup sliced almonds

Heat olive oil in large pot over medium heat. Stir in onion and garlic; cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the mustard, sugar, vinegar and chicken stock and bring to a boil over high heat. Stir in the kale cover and cook 5 minutes until wilted. Continue boiling, uncovered, until the liquid has reduced by about half. Add berries and almonds. Season to taste with salt and pepper.

Tomato and Bocconcini Salad

• 1/2 cup olive oil


• 1/2 cup balsamic vinegar


• 1 clove garlic, minced


• 1 teaspoon each salt and pepper


• 4 cups baby spinach, rinsed and dried


• 2 cups arugula, rinsed and dried


• 2 cups grape tomatoes


• 1 cup fresh bocconcini chesse, cut in bite-sized pieces


• 1 cup minced red onion

Combine olive oil, balsamic vinegar, garlic, salt and pepper into closed container. Set aside. Gently toss spinach, arugula, tomatoes, cheese and onion. Shake dressing to combine ingredients and drizzle over salad and serve.

Choose local foods to get the best fresh and flavorful foods available. Then enjoy!!