Only three days until the Localvore Challenge begins. I’ve been sifting through recipes, looking for ones that will work with local ingredients. I’m heading to the Green City Market tomorrow to stock up on veggies and other supplies for the week, and I’ll probably also hit up the Lincoln Square and maybe the Prudential Plaza, MCA or Daley Plaza markets throughout the week. I certainly don’t think I’ll be going hungry.
Here are some recipes I may be revisiting next week:
- Potatoes and Tomatoes with Corn-two-ways
- Stewed Tomatoes with Corn and Okra
- Radish Sandwiches
- Wine-Braised Cabbage (that is, if I can find any local cabbage)
And a few new ones I might try:
- Mexican Corn Pudding from Gapers Block
- Brown Butter Corn from the New York Times
- Garden Gumbo from Fat Free Vegan Kitchen
- Spinach and Zucchini Soup from 101 Cookbooks
- Roasted Butternut Squash Puree from Apartment Therapy: The Kitchen
Some of these recipes may need a variation here or there to make them truly local. I know I said I was going to claim olive oil as an exemption, but I think I’ll try to go without it whenever possible. Really just to have an excuse to fry things in butter. I’m only sort of kidding.
And for some reason, I’ve decided that I need to make a local pizza. We’ll see how that goes.