At the beginning of this year I set out to find out more on my local food and what was available around me, living here in the city. I wanted a little challenge. Not a big one, but something to get me thinking a little differently.
I already supported a lot of local eating. Receive a weekly vegetable box delivered through OOOOBY. Was a frequent lurker at many of the city’s farmers markets, and knew which brands to head towards when in the shops.
So what did I learn from doing this? Well, number one, I would say, catering five sets of tastebuds to local eating is a little tricky. If it was just me, no problem? Two adults? Still pretty easy. Add three kiddos, slightly more complicated, but definitely doable.
Another thing I really valued after doing the challenge, is spices. I love spices, and there are bugger all of my favourite spices grown around Sydney. Sure I can do with out them, but a life long deletion? Hmmm….
Using tumeric, curry leaves, garlic, lime, chilli and salt were really important in the local dishes I made for extra flavour oomph. The Murray River Salt while technically not really local at all, I looked at it as knowing where it came from.
So what now? Now that the year has come to an end, where do I go from here with my local eating?
At this stage I’m not actually sure, (which might sound rather wishy washy) but I do think to do these things long term a gradual change is better. As you’ll have more chance of sticking by the changes, and that really is what I’ve done over 2014. Gradually introduced more local food options to our family’s meals, gotten to know some different companies and played with some different food alternatives to the tried and true ones I usually reach for.
Ive enjoyed doing it, my family didn’t notice any vast differences to our meals, and now that Pepe Saya has been introduced to our lives…well, there’s no going back now is there.
Interested in creating your own Eat Local Challenge?
Just how local is local? Well this depends entirely on you. Only you know how you and your family eat. Raise the bar just a little from what you already do. If making sure the majority of your meal includes solely food produced in your country, than make that your challenge. If you want to make it a little trickier, go for produced in the same state…trickier still within 160km.
My aim this year was to really know where my food is coming from for at least one meal a month. These can all be found below.