Don and I have been trying to eat closer to home. For us that means relying more on foods that are grown or produced nearby, food purchased directly from the producer when possible, and buying as many of our foodstuffs as we can from independent, locally owned retailers. We are not foregoing things that come from far away, like olive oil, coffee, spices, wine, and certain fruits like mangoes and avocados, but when we buy these things we try to choose fair trade and organic. The other requirements for our local eating is that it has to fit within our frugal budget and it can’t take too much time to search out or prepare. Most of all though, we have to love the food and enjoy eating it.
So last Friday it was off to North Berwick in search of local food options.
First stop was Carpe Diem Coffee on Route 9, on the right a little ways beyond Pratt & Whitney. Carpe Diem is a locally owned coffee roaster and distributor. You can purchase Carpe Diem coffee by mail or in local retail outlets, such as Nature’s Way Market. At the Carpe Diem company store in North Berwick you can buy the coffee directly from the owners. Our favorite brews are two of their fair trade organic selections, French Roast and Foggy Morning Blend. Another plus of going to the company store is that we bring bring back our Carpe Diem coffee bags and they refill them and give us a discount for reusing the bags. We like that, one less thing in our PAYT bags for the transfer station and less plastic used. Best of all, the coffee is really good.
Next stop was the North Berwick Farmer’s Market at Town Hall in the center of town. While I was at Carpe Diem, a tremendous thunder storm had raced by, dumping what seemed like buckets of rain and with some dramatic bolts of lightning. When I got to the Farmer’s Market, the vendors were setting up a second time after having been forced into their cars and trucks by the storm. As they cheerfully set about resetting up their booths and drying things off, shoppers streamed into the parking lot. I left with a jar of local honey, a big bunch of cilantro, beet greens, garlic scapes, and some Buddha’s Burning Buns Granola, made in South Berwick, and was on my way. This new farmer’s market offers a nice selection, it is worth checking out.
Next stop was Riverside Farm Stand. I had intended to pick my own strawberries there but the storm had rained out that possibility. I was able to get some just picked berries and some fresh asparagus though.
Then I was back in South Berwick with a quick stop at Nature’s Way Market for some locally grown hot house tomatoes, some Stoneyfield Yogurt, and some organic black beans.
Here’s how that food appeared on our table:
The official breakfast of the 236 diner:
Carpe Diem coffee, Burning Buddha’s Buns Fruit & Nut Granola, with lowfat plain yogurt and freshly picked Maine strawberries from Riverside Farm. yum! I have granola and yogurt almost every day, but it is never as good as when I have fresh, just picked fruit.
Asparagus and Black Bean Burritos
We made this up because we had some leftover tortillas and the cilantro from the Farmer’s Market cried out for something with a Mexican flair.
I pan roasted a diced onion, about a cup of frozen corn, and the asparagus in two inch cuts in some olive oil, salt and pepper until they were tender and slightly caramelized.
I made a salsa with a diced tomato, black beans, finely chopped jalapenos, chopped garlic, a big bunch of chopped cilantro, lime juice, salt and pepper.
After sprinkling some grated Monterey Jack cheese on a tortilla and heating it for a few seconds in the microwave, I topped it with layer of the roasted asparagus mixture and a generous amount of the salsa and rolled up the whole thing burrito style.
It was lighter and fresher tasting than a traditional restaurant style burrito and the asparagus gave it an unexpected flavor that blended well with the more traditional corn, beans, and cilantro. I will make this again.
Portobello and Garlic Scape Pesto Flatbread Pizza
I wasn’t going to buy the garlic scapes. which are the first green growth of garlic that farmer’s trim off to encourage further growth. The farmer convinced me I should try them, and a quick internet search back home showed me that these are a much anticipated spring treat that I was lucky to be able to purchase. They came with a sheet of recipes, including one for garlic scape pesto. It is made exactly as a basil pesto, a blend of olive oil, pine nuts, salt, Parmesan cheese, but with chopped garlic scapes in place of the basil. It looked like guacamole when it was made and had a light fresh garlic scent.
I made some pizza dough and let it rise while we went off to do some shopping for a home maintenance project. A quick stop at Nature’s Way Market on the way home netted us baby Portobello mushrooms and some goat cheese to complete the pizza.
When we got home the pizza dough was ready. I rolled it out flatbread style, thin and irregularly shaped, and spread a layer of garlic scape pesto over it and topped it with some sauteed portobellos and some goat cheese.
The garlic scape pesto was wonderful; garlicky but with a freshness that is different than mature garlic. Now I have another spring food to look forward to!
Carpe Diem Coffee Roasting Co
150 Wells St, North Berwick, ME
North Berwick Farmer’s Market
Town Hall parking lot, North Berwick, ME, Every Friday, 3 - 6 PM
Riverside Farm Stand and Greenhouse
Rt 4 North Berwick ME, 207-676-2648 (Call for info on pick-your-own strawberries, they are opening the field in between the rains)