‘Tis the season to be a locavore by Chef Kiley Fields

Locavore, by definition, is the practice of consuming food that is grown or produced in your local area. Not only is it a delicious way to consume, but also eco-friendly. Less distance traveled means a smaller carbon footprint. And fresher food, with no preservatives, and more dense nutrients is just the icing on the cake.

Summer is here and the perfect season to add some locavore living to your life. Grab your reusable bag and head to your Farmers’ Market, or venture to one in a neighboring town. It is a one-stop-shop for a locavore driven dinner, brunch, or cocktail hour. Farmers’ Market managers work hard to ensure they are offering patrons a wide selection of purveyors who grow or produce within a few hundred miles. Produce, meat, fish, eggs, cheese, bread, as well as small-batched pickles, coffee, honey, and jams…the selections are awesome and always evolving.

Beyond Farmers’ Markets, many small grocers and retailers, like Marcel’s and Marché, put an emphasis on supporting locally grown and produced foods. Flip the package over to read where a product is manufactured and keep your eyes open for signs that indicate “local.” Enjoy the bounties of locavore living and begin turning your typical grocery list into a locavore shopping one.

An antipasto platter is a blank canvas for a locavore. Go to your local Farmers’ Market or neighborhood food store and be inspired.

Farmers Market Antipasto Platter

serves 8

ingredients

1 1/2 lb assorted cured meats

1 lb assorted hard cheese, sliced or cubed

8 oz fresh mozzarella

1 cup assorted olives

2 cups assorted pickled or roasted vegetables (peppers, zucchini, radishes, etc)

1 cup raw vegetables, (tomatoes, carrots, cucumbers, etc)

Spreads, sauces or dips (jam, honey, olive tapenade, pesto, etc)

Bread and/or breadsticks

method

Arrange ingredients artfully on a large platter. Intersperse small bowls of pickled vegetables, spreads and olives throughout. Serve, passing bread tableside.