By: Micky Ellenbecker, Purchasing Assistant
We often find ourselves in our own little bubbles of how we experience the world around us. We get stuck in our routines of operating on autopilot and go about our day. One example of this from my own childhood, which I believed I’ve shared before, is that I was fortunate enough to grow up in a household where my parents made home-cooked meals from scratch every night. I didn’t realize what an illustrious bubble I was in until I moved out and lived with friends who did not have the same experiences of family meals like myself. My dad really enjoyed cooking and generally followed recipes pretty closely from a myriad of cookbooks. My mom, on the other hand, was more likely to stray from recipes and create something out of whatever we had available at the time. When I was younger, I thought my dad’s way of cooking was superior and my mom’s off-the-cuff approach drove me nuts. But of course I turned into my mother, and I’m always going off script. When it comes to making food from 100% local ingredients, it requires the bravery to swap out our habitual ingredient choices for something that’s less known or seasonally abundant, not to mention helping to support our local farmers and economy. So here are a few recipes I’ve modified to make them 100% local, minus the salt and pepper, which are freebies I think we all deserve.
