I’m one of those people who likes to learn. So when I commit to an idea, I tend to read about it and buy a lot of books. Amazon Prime is my downfall. Take for example when I tried a month long vegan experiment earlier this year (sorry, not blog recorded). I managed to build a 4 book vegan cookbook library practically overnight. So when I became more interested in the locavore movement, I started reading.
Food Coops and CSAs are great. They’re an easy way to guarantee LOCAL farm fresh produce. With a CSA get to know the farm, often the farmer. You can visit. It’s like your very own farm, because you actually “own” a piece of it. With coops, you own a store, with maybe a few hundred or a few thousand other members. You get a say in what’s stocked and how the store is run. Plus, by buying in bulk, you save.
Don’t mind if I do! A few weeks ago I spent a beautiful Saturday afternoon in Williamsburg, hanging out at Brooklyn Flea, sipping wine at Brooklyn Oenology and inhaling the intoxicating scents of cocoa at Mast Brothers Chocolate.
I’m getting a little minted out at this point of the summer. I’ve been getting bunches and bunches from my CSA and feel like I’m drowning in it! I’ve made ice cream, cookies, but mostly drinks. To me, there’s nothing more refreshing than a mojito. The blend of soothing mint and crisp citrus with a little sweetness is perfect. I bought a few bunches of mint last week prior to the dinner party. I had a Polish moment, and thought there wouldn’t be enough food and cupcakes as a dessert might seem a bit sparse. So after seeing how beautiful the mint looked and smelled, I made a last minute decision to add some mint dark chocolate chip cookies to the menu as well. After all, they take about 15 minutes to make, minus the baking time. At this point I practically have the recipe memorized.
It’s been quite a busy weekend. I hosted my first dinner party in quite some time. Being NY Locavore Challenge Month, I wanted to do something special serving a meal showcasing the season’s harvest and cooking with nearly all local ingredients. Even the butter was homemade from local cream.