My first meal in the New Year Jan 1 , 2013 was once again a most amazing bagel with cream cheese and lox. A personal tradition I look forward to each Jan 1. Bagels freshly baked at the local bakery and the smoked salmon flown in all the way from Alaska. No better way to start the year. But wait a minute: My new years resolution is to follow the 100 mile food movement !! Harder to do than one thinks. Capers from Italy on day one. Alaska is more than 1000 miles away. Now I better get a grip! No smoked salmon in 2014 Annemarie. Unless I catch the salmon in the Hudson river maybe and learn to smoke the fish real fast too. Where to grow a lemon at 7 degrees F I do not know.
Only a week ago last year I had made myself a simple fast pasta which consisted of imported, parmesan cheese, mascarpone, pasta, olive oil and garlic. Only the cauliflower and red beet greens where local. I just take it for granted I can buy anything I like from all over the world without thinking much about it. Five of the 7 ingredients from another continent altogether. So let’s go local I say. I’ve always tried to get as much local food where ever I am but there are times I get lazy about it.
New Years eve started of well. I was invited to my friend’s home who upon arrival where shucking blue point oysters a guest had brought from 50 miles away Connecticut. The main course was a local grass-fed rib roasted and simmering in the oven for 8 hours. Home made whole wheat pasta in the most amazing broth and an all local most fabulous looking and tasting winter salad to go with it. Here I come with my chocolate mousse with Imported Belgian chocolate . At least the cream I used was local. The host had preserved cherries from the area and they made a Sacher torte new age look. Just all local Hudson Valley for the most part. And it was outstanding.
Today Day 3 into 2013 with not much effort I made myself an all local stew of beans with seasonal vegetables. Fennel, carrots, red onions and dried beans cooked to perfection. I had a lot of home-made tomato sauce frozen from local tomatoes this summer so it was a no brainer. Vegetarian too. Though I am not ready to become a vegetarian yet.
To mother earth I promise I will do my best to keep up cooking with ingredients found within a 100 mile radius of any home I live in and harvested with care as well.
I’ll stay with Farm to Table dinners and any requests outside the 100 mile area my clients have as long it’s not marshmallows on a baked sweet potato. For the rest they need not worry that all they’ll get is a pot o’ beans.