Why Local Food? Where Do I Find It?

"Eat food. Not too much. Mostly Plants." - Michael Pollan, In Defense of Food

I'm putting this post up as a reference to the local food resources that we have discovered near our home. My first foray into local food was when a friend, Susan, gifted me with a bar of goat's milk soap and suggested that I might want to buy eggs from the farmers who made it. Since then, we've bought eggs and goat's milk soap from the Osth Family Farm. We were members of the HomeSweet Farm CSA (community supported agriculture) for a short time, but it was a tough time to acclimate to eating seasonally because of my wife's pregnancy. We have visited the monthly market day that HomeSweet Farm hosts since then, and recommend it as a great family outing.

Eating seasonally has been one of the most rewarding aspects of eating locally. It is hard to understand how much food we eat regularly from other places (and how that might affect one's carbon footprint) until you see what is available from local farms at any given time. Becoming attuned to seasonal foods has also helped me dig into Shirism (and Distributism), which has been another recent interest.

My interest in eating local, in-season, whole food has been fed by several sources which I can recommend:

• Michael Pollan's books: The Omnivore's Dilemma and In Defense of Food
• The Weston A. Price Foundation
• The documentary Forks over Knives
• Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and Diet Dictocrats
• Full Moon Feast: Food and the Hunger for Connection
• What's In Your Milk? 

Osth Family Farm
http://www.osthfamilyfarm.com/
As noted above, we buy eggs, goat's milk soap (our favorite scents are Wellness and Patchouli Citrus), and occasionally vegetables from the Osth's. Our boys also really enjoy visiting the farm and learning where food comes from!

Cox Family Farm
http://www.coxfamilyfarm.com/coxfarm/index.php (on Facebook)
We  have begun buying vegetables from the Cox's. Our friend, Fr. Cassian Sibley, works on the farm and introduced us to this CSA opportunity. As of this writing, the vegetable shares are full, but eggs are available, as is some grass-fed beef. We look forward to the day when milk shares will be available again, too!

HomeSweet Farm
http://www.homesweetfarm.com/
I am fond of HomeSweet Farm, but as it is almost an hour away, it is really too far to be truly "local." Nevertheless, their monthly market day is unparelleled for access to great local products like cheese, wine, poultry, and cajeta! Farmer Brad is also a great educator about local food; his blog is a great way to delve into this subject.

Brazos Natural Foods
http://www.brazosnaturalfoods.com/ (on Facebook)
A local grocery dedicated to supplying nutritious, whole, local food.

Brazos Valley Farmer's Market
http://www.brazosvalleyfarmersmarket.com/ (on Facebook)
Provides a way for the local community to easily access locally-grown food.

Brazos Locavores
http://brazosgrows.org/brazos-locavores/ (on Facebook)
Also provides information about finding local food, including which restaurants in the area serve locally-grown food.

Howdy! Farm
http://www.localharvest.org/howdy-farm-M37733 (on Facebook)
CSA run by Texas A&M students and faculty.

For those that are not in the Brazos Valley, check out what resources might be available to you locally at Local Harvest: http://www.localharvest.org/.

Pork Loin with Mint Cherry Reduction

Monday night we had Samuel's godparents over for dinner. I had planned to cook steak pinwheels (stuffed with Parmesan and spinach), but when I pulled the meat out of the refrigerator, it had turned a greenish-grey and smelled dead. This was at about 6:00 PM, and we were expecting our dinner guests any minute. I rushed off to HEB (where I had purchased our just-discarded dinner the previous Friday) to try to salvage dinner.



HEB didn't have any more steak pinwheels, so I opted for some fresh pork loin and hurried home. As I was throwing together some ensalata caprese as an appetizer and talking with our guests it occurred to me that my friend Lisa Moorman of A Cupcake in Paris would appreciate the story, so I broke out the camera and resolved to make a blog post out of dinner.

Roasted Pork Loin

6 fresh pork loin chops

Worcestershire sauce

sea salt

pepper

Mint Cherry Sauce

1 Can Bing Cherry pie filling

6-8 mint leaves, chopped

Preheat oven on the Low Broil setting. Lay your pork loin chops out in a roasting pan. Using a fork, pierce the chop all over to allow your salt, pepper, and Worcestershire to soak in. Grind generous amounts of sea salt and black pepper over your chops. Soak each chop in 1-2 Tbs of Worcestershire sauce. Place roasting pan on middle rack and broil approximately 20-25 minutes, or until a meat thermometer reads 165 degrees Fahrenheit for medium well chops.

Put cherries and mint into a small skillet. Cook on medium-high heat until juices boil. Using the back side of a spoon, smash cherries and stir. Continue to reduce cherries until the sauce doesn't run in when you stir through with your spoon.



I served my chops with a fresh herb salad tossed with halved cherry tomatoes and grated Parmesan cheese and a rice pilaf of white, brown and red Texmati rice with lentils. The meal paired nicely with the Savioun Rose de Anjou graciously provided by our guests.



How's that for "off-the-cuff"? Besides the pork loin, the rest of these ingredients were literally in the pantry. Necessity, again, proves to be a wonderful inspiration.