Thursday, March 4, 2010

Thank you Easter Bunny!

It's official we are hosting a 100 Mile Easter this April 4th. 

After reading the 10 Steps to becoming a Locavore by Jennifer Maiser, Mad Dog said "Why don't we do a 100 Mile Easter?" I wasn't as sure of the idea. I mean it's late in the winter season and very premature for the spring season. We are still early in our source stages and to have to produce a mean for our family for a large holiday with only 100 mile items scares me a bit right now. 

"Eggs!" What could be more important then eggs at Easter? - that was Mad Dog's thought. Yes, we can get local eggs, and that is important, but it's not the only things we need. Taking stock of our sources and preserves we find that: 
  • Ham or Roast can be purchased from "The Meat" Farm (aka Adams Farm)
  • Cheese from Smith's County Cheese
  • Milk, Cream and Eggs (easy to source from several sources)
  • Butternut squash, raspberries and blackberries frozen from Nourse Farm last summer/fall. 
  • Strawberry (homemade) and raspberry preserves canned from last summer. 
  • Honey and Maple Syrup both locally sourced. 
Hmm...doesn't sound bad, but doesn't sound good. Think about it. No flour = no bread, no cookies, no cakes. We have possible options here, but we are still researching them. Sugar. We have honey and maple syrup, but baking wise this still might be difficult. 

This weekend we are planning on attending the Natick Winter Farmer's Market (ending March 27th). We're hoping to find new options and more local sources. There is also the Pawtucket Winter Farm's Market which is held through May 29th. I think a field-trip to Pawtucket is going to be necessary. I don't think the meal will be easy, but I think it is possible. 

The attendees will hopefully include my Brother Kevin and his husband, Brent, my Mother, Stuart (her husband) and my Grandmother. Also attending Mad Dog's Mother and Dennis. Mad Dog's Mother has also embraced the idea and plans to make a 100 Mile Dish. Kudos to her! No matter what happens it will be a nice day full of yummy somethings even if it means a little extra work. 

1 comment:

  1. You can get granulated maple sugar, or barring that, believe it or not you can actually make it from syrup. That should work better in baking that a liquid. And maple sugar is sucrose, same as table sugar.

    You might be able to make a potato based bread if you give in on buying gluten. Not sure. Sounds right, though.

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