One of the first complaints you hear from people when it comes to eating organic food (or sustainable food, or local food) is that eating organic is too expensive. But there are several tips that can help you make eating organic more affordable, and sometimes even cheaper than eating conventionally farmed food. I’m going to use the word “organic” for this post, but know that these tips also apply to sustainable and local food. Personally, I often forego a certified organic label in favor of supporting a small local farmer who utilizes sustainable farming practices.
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Over the last year, I have really worked on bringing my food sources closer to home. The CSA share, raw milk and pastured eggs from a local farm, pastured meat from the farmer’s market, and the beginnings of growing some veggies in my I-have-no-clue-what-I’m-doing garden. I’ve made other changes as well – I’ve brought my activities closer to home to reduce gas consumption, become an avid thrift store shopper, and forsaken bookstores in favor of the library.
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I ended up skipping one of the weeks of this challenge (preserving in vinegar), because I’m super disorganized these days. I didn’t have vinegar, my basil went bad, I ended up eating all my cilantro, etc. etc. The timing never ended up working out. But just so all of you know, you can preserve things in vinegar! Things like herbs (think salad dressing) and other veggies as well. I may end up getting to it later or I may not.
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When I first moved to Washington last year, I was thrilled to discover that you can buy raw milk here. From the store. For those of you who don’t know about the war over raw milk being waged all over the country, or if you are lucky enough to have lived your life in a state where selling raw milk is legal, this might not seem like a very big deal to you.
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