By definition, a locavore is somebody who eats food grown, produced and harvested locally, within a certain radius, whether it be 50, 100 or 150 miles. Locavores support local sustainable farming practices and are proponents of the local food movement. This is a collaborative effort to build locally based, self-reliant food economies. Sustainable food production and distribution is supported by its near immediate consumption and this enhances our economic, environmental and social sustainability.
Locavores are putting their money where their mouthes are at farmers markets and in CSA programs as well as in restaurants that are featuring local farmers fare on their menus. They are a growing conscious group of people that have are making decisions that are supporting local foodways, farming tradition, indigenous knowledge and agricultural practices , and potentially endangered crop landraces. Their growing movement has even manifested itself into our technological airwaves.
For those who would like an immediate pulse on what is in-season right now and where – a pocket-like guide – there is an amazing iPhone and iPad application called Locavore.
It is also available via iTunes. For those without an iPhone or iPad, yet plenty savvy enough for social media, well, there is a Facebook application too!
So what’s so special about the Locavore app? Locavore can tell you what is in season at the exact moment that you open up the application. It lists fruits and vegetables that are harvested throughout the year and you can scroll down the list, choose a fruit such as kumquats and it will reveal a map and on the map California and Florida are highlighted. Florida’s season is for two more weeks and California for one more month. For a chef, menu-planning just got safer. If you want to do some menu planning based on seasonal projecting, Locavore will also tell you when Figs will be in season, where and for how long. Now we all know nothing is bullet-proof and Mother Nature will ultimately decide, but Locavore is an incredible tool to really answer your what’s-in-season-now-or-later questions effortlessly and on a moment’s notice. For those of you who have the ability to harness this incredible tool, I recommend you do so.
Speaking of what’s in season now!!!!!!
CHERRIES (for about a month or less)
Murray Family Farms and Barbagaleta have their first and second pickings of Brooks Cherries this week, sweeter than last and perfectly mildly sweet and delicious. Don’t hesitate, for the season is brief!
SOUTHERN CALIFORNIA SPRING CROPS:
Artichokes, Arugula, Avocados, Beets, Broccoli, Cabbage, Cardones, Carrots, Cherries, Citrus: Buddha’s Hand, Grapefruit, Meyer Lemons, Mandarins, Kumquats, Blood Oranges, Cara Cara Oranges, Pomelos, Tangelos, Eggs, Fava Beans, Fennel, Fiddlehead Ferns, Green Garlic, Herbs: Dill, Leeks, Chives, Parsley, Mint, Tarragon; Lettuce, Mushrooms: Chanterelles, Hedgehog, Morel, Porcini; Nettles, Parsnips, Passion Fruits, Pea Tendrils, English Peas, New Potatoes, Treviso, Radicchio, Radishes, Ramps, Rapini, Snap Peas, Sorrel, Strawberries, Watercress
Local, organic, sustainable real people growing really good real food just out our backdoor (11 miles south of downtown, just west of I-5). Owners and operators, Robin Taylor and Lucila De Alejandro are passionate risk-taking farmers on a mission to provide an abundance of beautiful produce in harmony with the land and Mother Nature. They seek out unique varieties of well, just about everything. Currently they have 13,000 tomato plants in the ground, several varieties of shelling beans, radishes, spinach, sweet and hot peppers, summer squash varieties, peas, lettuces, red okra and so much more! The current harvest includes:
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