Eat Local

Are you willing to prepare one meal a week for 14 weeks from locally grown foods?

The quote that inspired this idea is from Barbara and Camille Kingsolver and Steven Hopp who wrote Animal, Vegetable, Miracle: “If every U.S. citizen ate just one meal a week (any meal) composed of locally and organically raised meats and produce, we would reduce our country’s oil consump-tion by over 1.1 million barrels of oil every week.” We challenge you to do just that.

This does not mean making your own vinegar. But you can make your own vinaigrette and spend less money, imbibe fewer unknown substances and cut down on packaging.

Pasta and grains will be another challenge. We encourage you to get as close to a local source as you can.

The library’s job this summer, just 14 weeks from Memorial Day to Labor Day will be to offer interesting recipes for both carnivores and vegetarians, and resources where you can purchase food from local farmers and millers.

So please join us in the challenge to eat regionally and seasonally this summer.

Program Guidelines:

Shop local: Whenever possible purchase all fresh produce, eggs, cheese, dairy, meat, poultry and seafood, from local farmers and producers.

Use fresh herbs which are grown locally and limit the amount of other ingredients as much as possible.