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Connections Through Food

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On June 1st, a small group of ten women who met over the internet are setting off on a self imposed challenge to reap the bounty of summer harvests, cook what looks great, and blog about it once a week.

We call it our Southern SOLE Food Challenge. I have a page dedicated to it. The ten of us participated for four months last winter in a challenge to cook locally once a week, when farmer’s markets were scarce, and when our gardens were mostly dormant. We made it through with much support and encouragement by our section leader and chief cheerleader, Sincerely Emily, from Texas. Emily recapped us weekly, and commented on our meals through the entire challenge. SOLE food. Sustainable, Organic, Local, Ethical. We try to find foods that meet all the criteria, but sometimes sacrifice one or two in order to complete a meal. We certainly have enough choices here in Howard County to find local and organic, and meat that is pastured or free range is abundant. My local resource page will show how many I already have found here. Add to that my garden, which is pesticide free, and has many heirloom varieties of tomatoes and five varieties of cukes.

In essence, we all became acquainted over the internet, and didn’t want to lose the camaraderie once the challenge ended. We chose to continue cooking our local specialties across the summer, and share again what we find, and make using what nature gives us.

Some of us have met, as well. Victoria and I live less than 10 miles from each other, and met at the Glenwood Market a few weeks ago. We frequent the same stores and grow some of the same veggies. We get cooking ideas from each other, and share emails when we see something interesting.

Every week I will post about something local and seasonal that I am doing, maybe cooking, maybe canning or freezing. So will the rest of the group. We will talk about it and comment on our own blogs, and have some low key theme weeks. All for fun, and sharing what we find. Like what to do with kohlrabi, garlic scapes, baby turnips and tons of greens.

I get my CSA box tomorrow, so will be doing something from it this weekend. Summer cooking, easy, light, local and shared. Stay around to see what I will be making. In the meantime, a link here to one of the participants getting ready to start. We all have been emailing and suggesting things to get ready.

Like Rebecca over at Eating Floyd posts about making your own homemade lemon curd. Doesn’t this pic from her blog look simply mouth watering? I am adding this recipe to my to do list because it will be used often. I like her idea of freezing it. I also loved all of Rebecca’s feasts from the winter challenge.

Off to check out how my tomatoes and cucumbers fared after last night’s inch of rain. And, planning what to make for this weekend’s challenge.

hocofood@@@

About AnnieRie

Retired, I am following my dream of living in quiet west Howard County, a rural oasis, not far from the urban chaos, but just far enough. I love to cook, bake, garden, and travel. I volunteer at Howard County Conservancy. I lead nature hikes, manage programs and show children all the wonders of nature, and the agricultural connection to their food.

One response »

  1. It’s going to be a great challenge!

    Reply

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