Please also have a look at the multimedia page – http://tasteoflocal.com/multimedia/ – there will be updates in the coming weeks!
Virtual butcher shop (Home Grown Ontario via Sustain Ontario).
Urban farming, farming the city (City Farmer News).
Volunteers making things happen in Tampa (TBO).
Connecticut and CSAs (Hartford Courant).
LA does not have available open space people are taking steps to change that (LANIT via LAIST)
Michigan is getting in on CSAs (The Grand Rapids Press).
A little late, but still interesting – Missouri House of Representatives pass bill to start task force on urban agriculture (City Farmer News).
A university in Florida is offering classes on urban farming (News-Press).
Is urban agriculture in the works for Buffalo’s city renewal? (EnergyBulletin).
If you live in Baltimore and want to farm go here (Baltimore Urban Agriculture).
New local cook book Lucid Food:Cooking for an Eco-Conscious Life (Markets of New York)
Good Saturday to everyone. Enjoy the links!
Urban farmers in Canada are borrowing neighbors yards, selling the produce to restaurants, and sharing the harvest with land owners (CBC).
Sustainable Agriculture Research and Education Program (SARE) has a handbook for multi-farm CSAs (NSAC).
Baseball stadiums are not exactly offering local choices to fans (StarTribune).
The locavore app (BlissfulGlutton)?
How about some links!
Is Walmart a future friend of the local farmer? (The Atlantic)
CSAs in Indiana (The Examiner)
Urban farming is hitting the San Francisco mainstream (SF Weekly)
Brookliners are gardening too (Wicked Local)
(Leda was previously featured on Taste of Local here):
TL: Spring is here (although it doesn’t feel like it), and soon farmer’s markets will be teeming with local produce. That isn’t so during the winter. Looking back on the winter months, what options do people who want to eat locally have during the colder months?
LM: Actually, winter is not so bad thanks to increased offerings at the farmers’ markets and more CSAs offering winter shares. Some fresh greens (kale, collards, spinach) can be had at least until March, along with root vegetables and winter squash. Queens County Farm Museum had the great idea of freezing pints of their heirloom tomatoes and selling them at the Union Square market for people to make winter soups and sauces with.
When it is really bleakest is mid-March till mid-April. The new spring crops haven’t come in yet, and the farmers are running out of their stored crops such as the root vegetables. Only a few farmers manage to keep offering fresh greens during that time. The storage apples are getting to be mealy and really only good cooked, and no other fruit is available. It’s at that time especially that I turn to my pantry.
TL: How can people who are considering an all local diet prepare now for next winter?
LM: This gets down to that pantry I mentioned. Even if people don’t have skills in canning or pickling, they can still freeze fruits as they come into season. I still have blueberries and plums from last year in the freezer that I am enjoying on yogurt and on pancakes–goes a long way towards fending off late-season apple boredom! If people do take the time to learn a few other food preservation skills, they can vary their winter diet even more.