As I prepare for his first visit to my hometown, I’ve been looking at the city I live in with new eyes. I have my favorite haunts, of course, like my favorite deli (Bagel Boyz), favorite sushi place (Suzushi), and ethnic hole-in-the-wall (Istanbul Grill). But I’ve also been looking at places I rarely go, places I’ve always wanted to go,and places I never thought anyone would want to visit with me. When you are picking places to “show off” where you live, and in my case entice him to see that this can be home, you see so much more.
This weekend, I began looking for a Farmer’s Market, but was rewarded with other finds: pick-your-own fruit farms and orchards, farms with a CSA program, and suppliers of farm fresh eggs, pastured poultry, and local honey. I’ve also discovered almost-local sources of both cow and goat cheese. I realized that it’s possible to have a daily life together where the meals we plan are enhanced with locally harvested goods.
It’s a concept I hadn’t thought much about until the last couple of years. Last year, the chef at my home-away-from-home (Hotel Monaco / Poste Braissiere) based his menus on what was available seasonally. Once a week, a farmer’s market appeared on the street next to the hotel, and on that day, I would buy fresh fruit, cheese, and sometimes baked goods from the market, go to my room, order a glass of wine and some bread and have a non-restaurant meal. Soon, I realized that the restaurant next door (Zola’s) had a chef who also planned his meals seasonally. I was especially sad when his Basil Creamed Corn went out of season.
It opened my eyes to what folks like Mario Batali have been encouraging for years: eat seasonally, eat locally.
Both of us have gotten into habits of eating quickly, eating poorly, or not eating at all. Our relationship has given me the opportunity to explore the world around me and to begin my day dreams of daily life together. Mealtimes – the preparation and the consumption of meals together and with friends – is an important part of that daily life. Being able to support sustainable agriculture while making the meals that will nourish not only our bodies, but our spirits makes it even better.
