Sourcing Local Foods

In my search for locally grown and produced foods, I was referred to the Arizona Farm Bureau (AZFB). Julie, the Director of Public Relations for AZFB, excitedly directed me to FillYourPlate.org. FillYourPlate.org lists local member farms and producers who will sell to you - not just to the grocers.

Once you are at the Fill Your Plate site, you can search by the product you are seeking, as well as by city or even zip code. Once the list comes up, you can double-click on the name of the farmer/grower/producer and a box will pop up with contact information and, in some cases, a little blurb about them.

I had no idea there were so many food products grown in this area. From eggs to herbs to fruit to flowers to shrimp. Yes, I said SHRIMP grown in Arizona. I am completely blown away and have contacted the shrimp farm, requesting a tour. I'll update the blog after touring the place. I can't wait!

I'm also in contact with a producer of all-natural, locally grown pork called The Meat Shop. They don't have a website yet, but I'll post as soon as they do. Tim, the owner of The Meat Shop, is on board for a local "dinner party" or "neighborhood bbq" that I am planning, consisting of all locally grown foods and highlighting the growers and producers. To fill your freezer with this delicious, all-natural pork, contact Tim at 602.751.8756 or tjwelder@cox.net.

Eat Local! Your food will be fresher, tastier, and less expensive than having it shipped in from somewhere else - AND - your dollars will stay in your community.

Asian Mini Buffaloaves with Honey-Garlic Sauce

Last week, I hit the pavement in search of locally grown/produced foods. I ended up purchasing some buffalo and some honey. The buffalo was from Arizona Buffalo Company in Buckeye and the honey was produced at Uncle Mac's Honey Company, which is located in Laveen but the products are only sold in Goodyear at the SwapMart.

At first, I created dishes using each ingredient. I made honey-peanut butter bread in the bread machine and bison bourguignon in the pressure cooker. Both recipes were outstanding! Now to create some tasty meal using both buffalo AND honey in the same dish. After tweaking some classic dishes, I came up with a play on meatloaf, "Asian Mini Buffaloaves with Honey-Garlic Sauce." My 14-year old (who initially turned his nose up at the idea of "buffaloaves") just finished up his second helping. Here's the recipe. Enjoy!

Asian Mini Buffaloaves with Honey Garlic Sauce

Buffaloaves
1-1/2 lbs ground buffalo
1/3 cup water chestnuts, finely chopped
3/4 cup fine, dry breadcrumbs
2/3 cup evaporated milk
1/4 cup soy sauce
1/4 cup green onions, chopped
1 egg
1 garlic clove, minced

Sauce
1/3 cup ketchup
1/3 cup honey
2 tablespoons soy sauce
1 teaspoon minced garlic


Buffaloaves
Combine all ingredients in a large bowl.
Mix lightly but throughly to blend. Too much mixing will make the loaves tough.
Spray insides of muffin cups with cooking spray. Divide meat mixture into 12 muffin cups.
Bake at 275-300 degrees for 30-35 minutes.
Remove from pan and serve immediately with honey garlic sauce.

Sauce
Combine ingredients in a sauce pan.
Cook and stir on low heat until hot and bubbly.
Serve loaves and sauce with rice or Asian noodles.

How Old Is That Food I Bought Today?

In researching local food sources, I found that, on average, our food travels 1,500 miles before it reaches our dinner tables, according to 100 Mile Meals. This means our "fresh" food is probably 5-8 days old by the time it reaches our grocers' shelves.

Gaining momentum is a movement to eat more locally produced food. By doing so, local growers are supported, and an awareness created of what is actually produced within a 100 mile radius of our own back yards.

The trick is trying to eat mainly (or only) locally produced foods. I'm going to give it a shot, so I and my company will participate in the September 2007 Eat Local Challenge and make this an option for my clients as well.

Off to find recipes using the tasty ingredients produced within my 100 miles.