about bliss

Wednesday, October 08, 2008

locavore potluck + fighting the return to the produce aisle

Tonight was the final event of my campus' Locavore Challenge, two weeks of mindful local eating. I was impressed with the student turn out tonight, and the quiet joy of sharing our favorite foods with one another. By the end of the night, one student and one faculty member were named winners--they'll receive a Green Label Organics t-shirt of their choice. And, still later, we shared stories of childhood foraging and berry picking whilst swapping recipes.

I brought a simple apple crisp, as well as two tiny apple galettes and one jar of my homemade strawberry jam to give to the contest judges in thanks for their service.

I think the Locavore Challenge and programming was successful--on our campus reaching just a small handful of people is, unfortunately, a mark of impressive engagement. I had several thoughtful conversations with students about food issues, and connected with several of my colleagues on a more personal level through the process of planning and attending these events. And yet, I'm glad it's done. I need to think of a new Green Program, but for now, I'm taking a break.

And yet, I feel a deeper melancholy these days as farm stands close for the season and the first tentative fingers of frost creep over the gardens in the deep hours of night. My cucumber plants are finished, though the grape tomato plant is still laden with tiny green fruits. My geranium is gone--removed by my landord's son when he came to "winterize" the yard and porch. I missed last week's farmers' market and am scared at what little I'll find this Saturday. I'm not ready to transition to California veggies just yet. I need a few weeks of local late fall veggies first--broccoli, cauliflower, roasted root vegetables, and, my favorite, homemade butternut squash ravioli in brown butter and sage sauce...

1 comment:

  1. Oh man. Butternut squash ravioli + brown butter sage sauce is one of my favorite things EVER! Now I'm craving!

    Another good one is porcini mushroom ravioli in brown butter sage sauce. I know mushrooms aren't your thing, but these are chopped fine, so no yucky texture, and porcinis taste completely different than the grocery-store button mushrooms (which I don't like, either).

    Ok, in this post, you have definitely made me feel more cheerful about fall's arrival! And yay, for student turnout at the potluck! That is awesome. As for the campus...well, it is sad, but starting small is just that--starting.