You know, I may frame this and hang it up in my kitchen.
I don’t hate cauliflower, but if don’t love it either. It seems to always be the leftovers from the crudités platter, or the bad cheese and cream soup, or mushy and over-cooked. So, this week it will be a challenge for us to eat an entire head. Our former CSA in Wisconsin didn’t grow cauliflower because it was too much of a hassle, and we didn’t get any in our box last year. So… I can roast it. What else?
Thanks to Sam for taking the pictures. We pickup on Tuesday nights when I am teaching. He’s masterfully taken over the responsibility of photographing and packing away the share in the fridge.
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. (firstname.lastname@example.org)
Relocavore goes Hyper-Local
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.
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.
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!