Last year I read a book called Animal, Vegetable, Miracle: A Year of Food Life by Barbara Kingsolver. In it, the author details the journey her family took in living a year of eating only locally grown and raised foods. Of course, each family member was allowed to pick a food item that would be their “exception food”. Mine would for sure be coffee! Being a mom of 2 boys, I cannot function without coffee. Reading this book made me wonder what changes my family could make to eat “closer to home”. I admit, the winters are difficult when we have a picky eater who actually likes raw, fresh veggies and turns his nose to steamed or canned veggies.
My husband and I decided we would stock up on whatever we could when things came into season, and stored these for the winter season. When I compared prices to what we could pay in the grocery store, I found the prices we paid at the grocery store were actually about the same as buying direct from the farmer.
We started with picking strawberries from Scholl farms in Montague. Since our boys tapped out early while strawberry picking, we ordered the rest through Stibitz farm. We ended up with 7 flats of strawberries in the freezer. The next fruit in season was cherries and we picked 60 lbs of cherries at Gavin Orchards in Coopersville. Last we picked blueberries at Palmer’s in Whitehall. Okay, the boys didn’t last long enough for us to pick a years supply, so we went back to purchase prepicked blueberries. I have to say, it’s March now and we still have a great supply of those fruits, plus the jams we made from them.
How does this make for a smoothie that keeps on giving? Because when we chose to buy all our fruit local, we helped the families who own these farms. When they make money, they have the opportunity to spend their money in our community as well. Buying from local sources also gives local farmers more money to possibly expand their operation, hire more employees, or update their equipment. The money stays here in our community, building up a healthy local economy. Everyone wins.
You might be thinking,”How much did that cost upfront?” Yes, buying 60 lbs of cherries at once isn’t cheap. But when my husband and I committed to buying this way early in the year, we also decided on ways we could cut back so we would have room in our budget for the bulk purchases. For example, not eating out as much, making more foods from scratch, eating simpler meals and learning to use what we already had in the pantry.
Even though we spent a lot of money up front on bulk fruits and veggies, we found our grocery bill during the winter went down considerably. We weren’t making as many trips to the grocery store which not only saved on gas, and time, but also meant we weren’t wandering around the grocery store,buying things we didn’t need. And you know what that means? We don’t have to cut back as much this year as we prepare to shop this way again! Now we have MORE money available to eat out at our favorite local restaurants! Which means an even bigger local win!
Come back throughout the year to follow my family as we once again buy as much local produce as we can, and share ways we put up the food for the winter when local food is hard to find.
In the meantime, let me entice you with this “rainbow smoothie” using the cherries, strawberries, blueberries and spinach we have in our freezer from last year’s growing season. Even in writing this, I’ve decided to make changes. I’ve come across a great family farm called Small House Farm that makes their own ground flaxseed meal. I plan to swap out my store bought flaxseed with their ground flaxseed. Oh, and I should say, I say “recipe” but it’s very versatile, based on whatever fruit we have left. I do, however, stand firm in using a juice that’s acidic like orange juice for the base. Otherwise you get a smoothie that’s a little overwhelmingly sweet. I will let you know if I find a good substitute for orange juice. I also don’t skip the frozen banana. I’ve tried other foods, but the smoothie is much creamier in texture with the banana in it. Until then, for me it’s worth it to keep those non-local ingredients since my kids will actually drink it.
Rainbow Smoothie Recipe
(makes 3-4 servings)
- 1 frozen banana
- 1 cup orange juice
- 1 cup blueberries
- 1 cup cherries
- 1 cup strawberries
- A handful of frozen spinach
- 1 cup other liquid (water, coconut water, almond milk, or other juice)
- 1 scoop vanilla protein powder
- 2 T. Ground flaxseed
- 1-2 T. unsweetened cocoa powder (optional)
Blend until desired consistency.
Notes on kitchen products:
We love this blender. We tend to destroy our small appliances since we use them so frequently. I like that this one has a glass pitcher that won’t stain. And you can buy replacement pieces easily online. It made this blender a good economical purchase for us, especially compared to the much more expensive blenders you can find on the market these days. This one is awesome for the price. Best part is the “Frozen drink” setting. You know, just for the smoothies. (Wink wink, nudge nudge).
I recently purchased these straws from Seraphina’s kitchen because I hate using disposable straws and it drives me batty when my kids chew on and ruin straws. These straws are awesome because if you’re kids do chew on the end, you can cut that part off! If you don’t like the bend in the straw,you can cut the bend off. They also come with little brushes to clean the inside of the straw!! Then you know the inside is actually getting clean.
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