Making a start on eating local

We have joined the project this week, although we are still eating up leftovers from the festive season, especially cheese. Onion tarts, the pastry made using rapeseed oil, were a great success!It has been easy to source meat, eggs, flour, oil and yeast for bread making. We found a supplier of Lincolnshire cheese, as well as Wobbly Bottom goats cheese, but milk and butter have proved impossible so far, although we will go on searching. Milk and butter are therefore on our list of exceptions, along with tea/coffee, oranges, rice, and mayonnaise/mustard. (one of us drinks tea, the other coffee!) Beer, wine and vinegar are also available.
Finding a supplier of local vegetables has also proved more elusive, as the local farm shops seem to buy in from wholesalers and therefore cannot always specify the origin of their produce. Sunday morning in the Market it will have to be!

Posted by Ann and Ian

This entry was posted in Blog, Eating Local - Winter 2011/2012, Sustainable food. Bookmark the permalink.

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