October’s challenge linky can be found at the bottom of this post, so if you make and blog a recipe this month using a local ingredient, tell us all about it! Also, Dom over at Belleau Kitchen hosts Random Recipes and this month’s challenge is all about using local produce, so might like to link up with his challenge too!
Emily from Emily’s Recipes and Reviews uses local to her Leicestershire, England eggs in this baked lazy eggs breakfast, perfect for a quiet Sunday morning, I think! Her little bacon wrapped baked egg parcels are served perched on a toasted English muffin. Mmm… I’m salivating! I love her photographs of the little wicker baskets she bought her eggs out of and the gorgeous colouring of the vibrant yolks can never be found in a caged supermarket hen’s egg.
Claire over at Foodie Quine gets most of her vegetables from Ferniflatt in Aberdeenshire, Scotland. First she stuffs courgette flowers with mascarpone cheese, crab, lemon zest and chilli before deep frying in a beer batter. She shares a recipe for a courgette, potato and onion bake which she tops with the remaining courgette flowers, photos of some Scandinavian style meatballs she made using beetroot, an interesting sounding purple cauliflower, potato and cheese soup and Nigel Slater’s courgette cake with apples and pecans. Claire certainly gets creative with her vegetable box!
Over in Lancashire, England, Linzi from Lancashire Food uses lamb chops sourced from the farm just up the lane from where she lives marinated in a chutney from a great local producer and serves them with roasted vegetables all sourced from their very own garden. This lamb chop with roasted garden vegetables dish looks superb and bursting with vibrant colours and flavours. It’s a one pan dish meaning there’s very little cleaning up to do afterwards, and as it is quick and simple to make it’s an ideal midweek meal!
Janice at Farmersgirl Kitchen loves British Pudding. However, since she didn’t get the chance to make one this summer she thought she’d get creative with some fruits including blackberries from her hedgerow in Scotland and some local Galloway chilli raspberry jam to make this luscious looking Summer Falls into Autumn Pudding. I’ve never tried British Pudding myself, but I’m very much tempted to give this a go, especially as Janice provides very helpful step-by-step photographs of the technique. Just look at this dish! Beautiful!
The world has certainly grown smaller over the last few decades. Our food, especially in the West, is shipped to us from all over the world. For example, a trip to my local supermarket in Shetland presents soft fruits from Spain, fresh herbs from Israel, lemons from Argentina and lamb from New Zealand!
Lamb all the way from New Zealand?! A quick look outside my window shows me fields full of lambs, why are they sent from New Zealand? The effects of this mass transport of food has global implications. There is an unfair global distribution of food and the environmental damage caused by this transport is alarming.
This is in addition to the loss in food quality that occurs during transport. Vegetables harvested thousands of miles away lose much of their vitality by the time they get to your plate, whereas a courgette from your local veg box, harvested and eaten on the same day, is bursting with nutrition.
We don’t need to look thousands of miles away for produce as there is a wide array around us. Each of us have a favourite local producer, don’t we? Mrs. Smith and the home made marmalade she sells at the Farmer’s Markets, your local cheese maker at a pop-up stall in a shopping centre, your butcher down the road selling locally reared meats, your veg box provider, the crofter who sells her eggs at the end of her driveway, etc.
Here I present a food blogging challenge with aims to promote your local food producers and share your recipes using their produce. This is the place to showcase the wonderful foods available where you live, where ever you live, worldwide.
1. Write your blog post showcasing an ingredient sourced locally and post your recipe url to the Linky at the bottom of the appropriate month’s challenge, including your email and the title of your recipe or post. Tell us a bit about where the ingredient came from, with a link to the producer too, if available.
2. Display the Shop Local badge (as shown above) to the relevant recipe post, with a link back to the monthly challenge post.
3. Add as many recipe links as you like, there’s no limit! Share the local producer love!
4. If you tweet your post, please mention #ShopLocal and @TangoRaindrop in your tweet – I will retweet all that I see.
5. The recipe can be one of your own or one you’ve seen elsewhere, but make sure to credit the source. You are very welcome to republish old recipes/posts but please add the information about this challenge as listed above with the Shop Local badge.
6. All entries will be added to a Pinterest Group Board – Shop Local