Before moving to the desert, we participated in a cross-country bicycle trip that put us up close and personal with some of our food sources. We saw the contrast between big farm corporations and smaller-scale farmers, and heard the stories of local and small town businesses and farmers being run out by larger corporations and chains. After our ride, we read Michael Pollan's book, Omnivore's Dilemma (discussed in a previous post), and started to become more intentional about sourcing our food.
We visited a few farms that were practicing small, local, sustainable agriculture. Polyface Farm in Swoope, Virginia (mentioned in Pollan's book) boasts a "beyond organic" label, where pigs till the forest, rabbits neutralize waste, and mobile chicken coops permit natural cycles of grass growth. Polyface Farm introduced techniques that have caught on with organic farmers, and we have been hot on the trail!
Despite the lack of water, the Phoenix valley sustains a year-long growing season, and we have been thrilled to find opportunities to support our local (and organic) farmers. Our first find was Bountiful Baskets, a volunteer cooperative that provides local produce and grains on a bi-weekly basis. This organization is run completely by volunteers, and has locations around the country. Their unique status ensures low costs for consumers and high returns for local farmers. We have loved contributing to Bountiful Baskets, and have learned a lot about food seasonality, recipes and cooking/preparation. Since you can never be 100% sure what will be in the next basket, we've discovered several new foods, too (Bok Choy, Fennel, Leeks, and more!), which always turns into a hunt for new recipes.
We'd love to read any comments about your local food options; please share below!
Check back for new recipes and ideas from our most recent basket bounty!
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