The Eat Local Challenge: Day Two

Today’s first food purchase again was Stumptown Coffee. I considered the dilemma of the relative localness of my coffee options, but coffee itself was not an option. We had some serious spectating to do at the Race for the Cure. That much clapping takes some fortitude.

After watching the race, we headed off to our friend Cailtin’s house for a vegan pumpkin waffle party. I learned just yesterday that the pumpkin has a very short season around these parts – really just two months. Though September isn’t one of them, canned pumpkin never goes out of season. Or style.

We stopped at Wild Oats on the way, to pick up some fruit and some vegan whipped topping for the party. I assumed that I would find some local organic apples, but instead I found a “choose local” sign attached to a display of Braeburn apples from New Zealand. When I asked the produce dude for some guidance he told me that it was a sort of weird time for fruit – the stone fruits are on the way out but the apples and pears are not quite in. So, I walked out with the local-est Washington peaches I could get my hands on (and get to yield to gentle pressure.)

Later on, when we stopped by Whole Foods for lunch, I found myself wondering about the percentage of local food content in my broccoli/tofu salad. My best guess is that the broccoli was the same local broccoli they were selling in their produce department, so I gave myself a pat on the back and maybe a 50% local assessment.

We did quite well today with our percentage of local food purchased, but the tricky parts of the Eat Local Challenge were the new fruit/veggie, and the food preservation. I was stumped for a good accompaniment to my leftover tofu that we were going to grill. What hadn’t I tried before? Could I find something local that I hadn’t tried yet? I visualized beans, the yellowish ones that I have seen but never been inspired to do much with. I didn’t have high expectations, so when I took them home and steamed them, I wasn’t too much disappointed. A little olive oil, fresh basil, and toasted pine nuts helped, but they were a new produce experience that I met with more of a sense of duty than of enthusiasm.

As for the food preservation project, I can only say that nine pounds of really ripe tomatoes is a little daunting. I chopped my way though ¾ of them, but put the project in the refrigerator for a time out. I will deal with the rest of them tomorrow. I think the yellow wax beans really took it out of me.

But, I am up for tomorrow’s challenge and feeling a little smug with having a new veggie in the frige for my lunch – the humble red butterhead lettuce. Okay, maybe I have met such greens before, but I can’t say I remember having invited them back to my place. And since much of our groceries have already been purchased, I don’t see meeting my percentage tomorrow as being all that tough. Gonna focus on that pizza sauce.