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.
Take a trip to the local farmers markets, essential service Artisan Markets, Vancouver Farmers Markets, and open at all locations
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.