I used this tool today to map my 100 mile radius around CR and found out some really great things.
http://100milediet.org/map/
The cheese place in WI that I usually buy my cheese from is within my circle! Awesome. I had never taken the time to find out where their city was at. But this is great. Cheese was one of my biggest hurdles still.
The grain place is also within 100 miles. And so is my milk and all of my meat products (which I already knew).
That just leaves veggies. Veggies are both the easiest thing to get locally, and the hardest. The bigger problem is learning how to cook with them when they are available, and having enough on hand for side things you want to do. I’ve been preserving things like mad, but I’m fairly certain that we won’t have enough of these. We might, I might surprise myself, but we’re still really short on carrots and peas and celery. I bought a bunch of garlic here recently, but at the rate we go through it it won’t make it through the winter. I’ll have to get more this fall, if I can. I have a ton of onions so I think I’ll be OK in that regard. I have plenty of beans and tomato products I think. Corn is OK, but I’ll do more soon.
The farmer I got my potatoes from last fall isn’t sure if he will have enough to sell them for storage so that’s a problem. Hopefully I can find someone else. But I should be able to get plenty of squash, sweet potatoes and pumpkins. Also apples. And we’ll probably eat more meat and grains in the winter to make up for calorie shortfalls from the lesser amounts of vegetables available.
As far as condiments/prepared items I have quite a few pinto beans and soup beans. There aren’t a lot of beans sold around here so local beans are a little bit of an issue. My biggest problem with dried beans is that when I want to cook with them I don’t have the necessary 5 hours or whatever to prepare them. This is more a time managment problem than a problem with the food, but it’s still a problem. Over at the pile they make up their own canned beans to use when time is of the essence, and I think I’ll do that as well. While I can prepare them the slow way on the weekends, during the week I just don’t have that kind of time.
We canned a lot of tomato sauce/puree this week, but I don’t know if it will be enough to off set our pizza/pasta sauce consumption. We’ll see. I’m slightly freaked about using this stuff because I’m not sure how it will taste. We puree’d the maters in the blender (the victorio thing I got sucked. Off brand. I should know better) and then warmed them up and canned them. All sauce recipes I’ve seen said I should reduce it, but I figure why do that now when it’s 100 degrees out? I’ll reduce it this winter when the heat is welcome in the kitchen. But that meant I deviated from a recipe, which always makes me nervous until I know how things will taste and act.
Anyway, that’s the update on how things are going to prepare for this coming winter.