This is part of a conversation I had with Spencer:
Spencer: I’m curious if you try to use organic and/or local ingredients when you can. I know that would be more expensive but would add to the sustainability factor.
Me: Yep. When I said "responsibly" I meant I would consider all aspects of the food production and procurement. The majority of the fruits for pies and such will either be local or be purchased from a local vendor (such as the Hethwood Market near Foxridge, which has peaches now, or The Green Market at the farmers market which sometimes acts as more of a distributor). I always take into consideration which industry I want to support. Usually, local beats out the Big Organic stuff, because it's just as wasteful and industrial as conventional.
In regards to flours, Big Spring Mill (the local brand), uses a soft winter wheat which is unsuitable for bread but good for cakes and muffins and such. I plan on using both the flour (relatively local and a good price) available at Eats and King Arthur brand to do my breads.
My eggs are all local. I worked on a farm two summers ago and basically fell in love with the chickens there. Haha, I feel like they would disown me if I bought store eggs now. My dairy will either be from Duchess (purchased at Oasis or Hethwood Market) or Homestead (likely purchased from Kroger).
When I get into making the more elaborate pies and cakes and such, I'm going to consult with you guys first on prices and such. I can't make something that people can't afford to buy.
If you'd like, I can give you a listing of origin of the ingredients that go into your item(s) each week.
What are your thoughts?
I'd love suggestions on the best places to get local ingredients, too!
ReplyDeleteI'd enjoy receiving ingredient info but i wouldn't insist upon it. In the way of local ingredients it is of course more expensive to join a cow share or trade donations for raw milk at the market, but baking should mitigate any added risk so that only the cost counters the reduced ecological expenses of travel and pasteurization (and packaging, in the case of Duchess). I'd pay an extra dollar per loaf for that advantage, but i suspect that i'm lonely in that respect.
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