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.
Check out Community Supported Agriculture Programs.
Support local fisheries Skipper Otto.
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.