ReLocavore: Redefining "local"

A locavore moves from Wisconsin to New Hampshire and rediscovers what "local" means.


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Canning Lids Price List

When I preserve food in glass jars (aka. “canning”) almost everything in the process is reusable from year to year. However, the one disposable element is the jar lid that comes in contact with the food.

In previous years, I’ve opted to buy lids when I need them, but this year I’ve decided to bulk order lids so I could get them as cheaply as possible. Here were the places I was able to find lids (locally and online) and the price per lid.

Online
Location Price Per lid
Regular Wide
Amazon.com $0.49 $0.44
Freshpreserving.com $0.19 $0.27
Acehardware.com $0.25 $0.33
Upper Valley Merchants
Hanover Coop $0.15
West Lebanon Feed $0.23 $0.33

Price per lid is based on the volume of lids purchased, so smaller packages might have higher per-lid prices.

Note that I couldn’t find the shipping charges for Freshpreserving.com, which may increase the cost per lid. At Amazon.com, I only used Prime merchants, so I wouldn’t have to pay shipping charges, and use the cheapest price I could find.

Big props to the Coop for having the cheapest lids. In addition, being a Coop member, I may get an additional 10% discount on my lids, lowering the price even further. I will stop by and order a case!


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This week in Veg: The CSA Returns!

The CSA has returned! This year we will be trying out Your Farm. We hope that their business model – mainly CSA with a stand at the Norwich Farmer’s Market, will be more amenable. We’re already very happy with them – we signed up with their winter CSA.

(Clockwise from top) Asparagus, boc choi, hakurei turnips, swiss chard, turtle beans (the black thing), carrots, cilantro

(Clockwise from top) Asparagus, boc choi, hakurei turnips, swiss chard, turtle beans (the black thing), carrots, cilantro

It does bring up the question – why both a CSA and a garden? I’m a hobby gardener, not a production gardener. This year, we won’t be able to grow enough vegetables for Sam and me to eat. For a few years, at least ,we’ll be supplementing our garden with a CSA.


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Welcome back to Relocavore!

Welcome back to Relocavore! After this past Winter hiatus, I’m eager to update y’all on the fun that we’ve had since this past fall.

New URL… Relocavore.com

Over the next 48 hours the DNS servers will refresh and typing relocavore.com into your web browser will bring you right to the blog. Also in a few weeks,I’ll be rolling out a weekly email digest. Sign up and you’ll get an email on Saturday morning with a summary of the previous week’s posts. In another bit of outreach, I’ll be posting short synopses to the Upper Valley Locavore mailing list. (localvore-localag-discussion@lists.valley.net)

Relocavore goes Hyper-Local

Relocavore House

I always think of the most local eating is the food you grow, forage or hunt yourself. It’s great supporting local ag, but it’s also great to work for your food too. In that vein, the Relocavore family relocated this past December to 1.3 acres in West Lebanon, New Hampshire. There’s a house and garage and plenty of room for garden plots. The hubby and I put in two 6 ‘ x 6 ‘ raised beds, with plans for expansion to 6 beds in the next three years. I’ll talk much more about garden planting in the near future. Those posts will be separately categorized as “gardening” if you want to focus or filter.

Relocavore Guest Bloggers

I’m reaching out to other foodies, locavores, and bloggers to contribute content to Relocavore. You’ll see some guests posts coming out from foreign travelers, home gardeners, cheese makers, and home brewers.

Kanning Klatch

This summer, I will be joined by other members of the Relocavore Kanning Klatch in putting food by for the season. This means more informative canning posts under the heading of CanningU. I’ll introduce the Kanning Klatch members later in the season.

New Videos

I’m focusing more on video production and sharing with the hope of assembling a few cooking videos. If you’re interested in helping with video production reach out and we’ll make it happen. Stay tuned.

This is going to be a great year for local eating. We’re anticipating a robust harvest, warm weather, and lots of new farms, vegetables and adventure!