One Local Summer challenge

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One Local Summer challenge
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Cathryn

Joined: 16 Jul 2005
Posts: 19856
Location: Ceredigion

Posted: Fri Jun 13, 08 9:07 pm Post subject:
You can't, you live with Jamanda (and for that matter the Boy Wonder) you've had it.

sean
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Joined: 28 Oct 2004
Posts: 42209
Location: North Devon

Posted: Fri Jun 13, 08 9:09 pm Post subject:
Pah, I do all the shopping. I can tell them that a local sturgeon farm has just opened if I need to.

Jonnyboy

Joined: 29 Oct 2004
Posts: 23956
Location: under some rain.

Posted: Fri Jun 13, 08 9:11 pm Post subject:

sean wrote:

I'm just planning on not using flour or sugar for my nominated meal. And lying a lot.

jamanda & the boy wonder wrote:

Damn, chips again

Last edited by Jonnyboy on Fri Jun 13, 08 9:11 pm; edited 1 time in total

wellington womble

Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands

Posted: Fri Jun 13, 08 9:11 pm Post subject:

I want to do some more elaborate stuff. I just told himself about this, and he said it would be easy, just find some local spuds and count Sunday lunch. And new potatotes, 5 mile lamb and veg from the garden is easy, for us (I'm not sure whether the flour for gravy is fifty miles, but it isn't far out) It's when you start making things that's harder. I'm not saying that simple meals aren't a valid local option - of course it's a sensible place to start, but for us a little bit of a challenge to make something more complex would be fun.

It's not meant to be competetive, or one-up-manship, just what's a fun challenge for us.

Jonnyboy

Joined: 29 Oct 2004
Posts: 23956
Location: under some rain.

Posted: Fri Jun 13, 08 9:18 pm Post subject:
That's why I'm thinking of spag bol. Not hard to make well, everyone likes it. Hopefully pretension free. But the ingredients would be an interesting challenge. Locally produced eggs, milled flour, (if you are making the pasta yourself) veg, meat, bacon, tomatoes.....that could be a tricky one Red wine....

Cathryn

Joined: 16 Jul 2005
Posts: 19856
Location: Ceredigion

Posted: Fri Jun 13, 08 9:18 pm Post subject:
No, I hope to learn something, quite possibly foraging things for this time of year. Spring seemed easy, now to focus on early summer.

sean
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Joined: 28 Oct 2004
Posts: 42209
Location: North Devon

Posted: Fri Jun 13, 08 9:20 pm Post subject:
I thought that the challenge was just to do a meal, specifying what meal is just going to make it impossible for some people.

lottie

Joined: 11 Aug 2005
Posts: 5059
Location: ceredigion

Posted: Fri Jun 13, 08 9:20 pm Post subject:

judith wrote:

tahir wrote:

judith wrote:

Aren't you within 50 miles of wheat-growing country?

Absolutely, but I don't know of any flour milled locally from local wheat, the nearest we've got is Marriages and they make no origin claims for their flour

Well I'm alright, Jack

Quote:

Our traditional Bacheldre Flour is milled from local wheat grown at Bacheldre Farm, as it would have been done hundreds of years ago. It is a truly local flour and 100% Welsh with minimum of food miles.

I don't suppose getting this with my Suma order counts as local does it?

Jonnyboy

Joined: 29 Oct 2004
Posts: 23956
Location: under some rain.

Posted: Fri Jun 13, 08 9:22 pm Post subject:

sean wrote:

I thought that the challenge was just to do a meal, specifying what meal is just going to make it impossible for some people.

I've obviously missed the entire purpose of this challenge.

jamanda
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Joined: 22 Oct 2006
Posts: 35056
Location: Devon

Posted: Fri Jun 13, 08 9:26 pm Post subject: Re: One Local Summer challenge

judith wrote:

Would anyone be interested in joining me in a One Local Summer challenge?

The basic premise is that you eat at least one meal every week that was grown, produced or foraged entirely within a given radius of home, barring salt. pepper, spices and oil (I am inclined to add yeast to the list as well). By local, I suggest a radius of 50 miles.
You then simply start your own thread in this section and let us know all about your meal each week. If possible, post a mouth-watering picture too. Tell us how you sourced the ingredients, any particular challenges you faced in putting the menu together and any new producers or suppliers you have discovered while taking part.

That’s all there is to it. It isn’t a competition. You won’t be disqualified if you forget one week, and there are no prizes at the end. I suggest we run the challenge for the next 8 weeks, and hope to read some imaginative recipes and ideas that I can introduce into my own menus.

Any takers?

Well here it is again

You can still do spag bol if you want to.

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Fri Jun 13, 08 9:34 pm Post subject:
On the subject of flour, and not wanting to sound too smug about Cambridgeshire food suppliers, but we can get this stuff close to home, and it ain't from far away at all: https://www.glebe-flour.co.uk/

wellington womble

Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands

Posted: Fri Jun 13, 08 9:36 pm Post subject:
I think being able to specify the meal yourself will make it avaiable to everyone to do at their own pace. Something simple and plain (like steak, salad and potatoes) is going to be vastly easier than something like spag bol, or more processed stuff like pie or bread and stuff. I'm trying to think of something hard, and failing. Obviously I don't cook anything complicated enough!!

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Fri Jun 13, 08 9:38 pm Post subject:
I dunno, I do bolognese sauce with all home grown ingredients (other than the elderberries for wine and shrooms, which were foraged of course) in summer if I have plenty of toms; really just comes down to making pasta.

jamanda
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35056
Location: Devon

Posted: Fri Jun 13, 08 9:41 pm Post subject:
But what about the parmesan?

Cathryn

Joined: 16 Jul 2005
Posts: 19856
Location: Ceredigion

Posted: Fri Jun 13, 08 9:44 pm Post subject:
Probably could get good local cheeses other than parmesan if you have to have cheese on it. I like parmesan but why parmesan?

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