Somehow I never tire of strawberries and rhubarb. Every trip to the greenmarket means at least 2 quarts of strawberries and a few pieces of rhubarb. This week alone we ate 4 quarts (ATE not canned), and the week isn’t over yet. Remember there’s only two of us. I make sure I get some of the first strawberries I can find and probably end up with some of the last. For at least a month, when strawberries are bountiful, it’s like no other food exists.
I’ve already admitted to cheating the locavore thing with a few bananas a week. It’s just so easy to grab on the go and really fills me up. If I have a bagel with cream cheese in the morning I’m usually not hungry again until mid afternoon. Somehow a tiny banana has a very similar effect on me. And then there are those days that I forget about the bananas, not in the mood, or whatever, and we end up with black, dying bananas. I personally prefer my bananas a little under ripened, with flecks of green still on its skin, so as soon as those brown spots begin to appear, I’m turned off. But I’m not going to just throw them away. That would be sacrilegious. They might be fair trade, but they’re not local and the only thing worse than not eating local is buying something from thousands of miles away and not eating it. So I make banana bread or some form of.
Yes, I realize what you’re thinking. Bananas don’t grow in Brooklyn. So occasionally I slip a bit. I’m not perfect. See I ADMIT it! Bananas are just perfect little breakfast/snack foods. Something I can grab as I’m running late to work and eat on my walk to the subway. So occasionally I get the craving for a banana and buy a bunch at the Park Slope Food Coop. I prefer my bananas firm and a little on the unripe side, so usually go for the ones that are still a bit green on the outside. I make sure to only purchase 4 or 5 so we eat them in time. But as you can see, sometimes my best intentions fail.