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Eat Local

Updated: Jul 16, 2020

The other day I was thinking about how strange it would be “when life gets back to normal” to jump in my car to shop at a big chain grocery store, again. Will I go back to doing this? One of the activities I have really focused on and enjoyed in the last few months is supporting local businesses; I want them to survive. Shopping locally is a great incentive for me to get out, get in those extra steps and explore my neighbourhood. There are lots of great places where I live, sometimes the prices are a little higher, sometimes not, but shopping this way reminds me about quality over quantity.

My habits have changed, I shop more regularly, pick up smaller quantities of food, choose local and fresh, and eat more seasonally; three times last week for cherries and local blueberries this weekend - so delicious! My new normal is definitely a good thing; something I will try to continue committing to this new path, recognizing I still have more local avenues to explore.

Opportunities to support your community:

  • Focus on the little guys - your local bakery, fish and meat markets, produce stands and specialty food stores.

  • Visit your local u-pick farms.

  • On occasion, treat yourself with take-out from local restaurants.

Below, one of my favourite Anne Lindsay recipes using local berries. A great alternative to cheesecake. Have a great summer everyone!

Berry Cream Flan

Makes 12 slices, Preheat oven 350 F

1 ½ cups all-purpose flour

½ cup granulated sugar

1 ½ tsp baking powder

1/3 cup non-hydrogenated margarine, butter or

coconut oil (everything in moderation)

2 egg whites

1 tsp vanilla

3 cups blueberries or other favorite berries

2 Tbsp all-purpose flour

2 cups 2% MF (or less) plain yogurt

1 egg, lightly beaten

2/3 cup granulated sugar

2 tsp zest of lemon or orange

1 tsp vanilla

Crust: In a bowl mix the flour, sugar, baking powder, margarine, egg whites and vanilla. Press onto a bottom of a 10 inch square cake pan, flan pan or spring form pan. Sprinkle with berries.

Filling: In a bowl, sprinkle flour over yogurt. Add egg, sugar, zest and vanilla; mix until smooth. Pour over berries.

Bake for 70 minutes until golden, Serve warm or cold.

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