The Locavore's Handbook · the Busy Person's Guide to Eating Local on a Budget by Meredith, Leda -- Read -- Imperial Library of Trantor

Index

Title Page Dedication Copyright Page Acknowledgements Foreword Chapter 1 - My Year as a Locavore

Why I Became a Locavore Starting Small Could I Do It? Making It Personal What Here Tastes Like More Than Expected A Few Exemptions Going Hard-Core Beyond The 250

Chapter 2 - How Can Eating Great Food Save the World?

Local Food Tastes Better and Is Better The Illusion of Abundance Why Eating As Usual Isn’t an Option The True Cost of Food Food Security Food Safety Saving the World by Eating Great Food There Has Never Been an Easier Time to Eat Local

Chapter 3 - Sourcing Local Food

Farmers’ Markets Grow or Forage Your Own Community Supported Agriculture Community Garden Markets and Urban Farms Schoolyard and Playground Gardens Food Co-ops Wine Merchants Specialty Stores and Cheese Mongers Local Food Online Supermarkets U-Pick Farms That’s Where to Get It; Here’s What You Can Get

Chapter 4 - Eating with the Seasons

South to North A Reverse Approach to Recipes What’s in Season Knowing What’s in Season Means Knowing If It’s Local

Chapter 5 - The Zero Miles Diet: Grow It Yourself

Getting a Green Thumb Edible Sunlight Finding Your Garden What Can You Grow? What’s Worth Growing What to Plant When The Neighbors: Joys and Oddities of Urban Gardening

Chapter 6 - The Cost Factor

The True Cost of Food

Chapter 7 - The Convenience Factor

Fitting the Farmers’ Market into Your Schedule What’s in a Locavore’s Bag? Stuff You’ll Be Glad You Brought with You Every Day The Locavore’s Guide to NYC Prep Your Produce Now So You Don’t Have to Later The Locavore’s Pantry The Scrap Bowl Cook (or Assemble) Ahead Speaking of Leftovers . . . Swapping for Shopping (and Maybe the Cooking Too) Would You Eat This If You Had to Make It from Scratch?

Chapter 8 - Making Friends with Your Kitchen

Useful Substitutions for the Northeastern Locavore Organize Your Produce You Still Have to Wash It, Even If It’s Organic What the Heck Do I Do with a Kohlrabi (and Other Unfamiliar Local Foods)? I’m an Assembler, Not a Cook Trust Your (Common) Senses Kitchen Essentials Serving Suggestions for Each Season’s Quintessential Produce More Recipes Cleanup

Chapter 9 - Simple Food Preservation

Chapter 10 - Feasting for Free

Foraging Fills in the Gaps Survival versus Gourmet Foraging The First Rule of Foraging: If in Doubt, Throw It Out Know Your ID . . . But Don’t Get Skittish! Foraging Safely Where to Find Wild Edibles Foraging Sustainably Common Wild Edible Plants with No Poisonous Lookalikes

Chapter 11 - The Single Locavore

Permission for Culinary Goofs Granted (Who’s Going to Know?) Freeze Food in Single Portions I Didn’t Eat It Soon Enough and Had to Throw Food Away The Whole Head of Lettuce and the Whole Loaf of Bread I Got How Many Cucumbers in My CSA Share? Keep a Mental Note of What You’ve Got in the Fridge (or a Physical Note) Take It Easy on Yourself Expecting Company

Chapter 12 - The Space-Challenged Locavore

Lose the Clutter Everything Is Counter Space Everywhere Is Storage Space Everything Is Storage Space, Except . . . Making the Most of Shelf Space Edible Decor Know Thy Leftovers Clean As You Go

Afterword Useful Resources Index About the Author