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From One Local Summer to One Local Harvest

September 2nd, 2009 · 5 Comments

one local summer 2009We were out of town the past two weekends, and the absence from farmers markets and cooking prevented me from wrapping up the One Local Summer challenge with as big a bang as last year’s all-local barbecue. Sure, we savored local foods on our travels — the first weekend the boy, sister-in-law and I road-tripped our way to Burlington, Vermont, for the first Vermont Cheesemakers Festival. In New York, we ate at Marlow & Sons, featuring local eats including my Pennsylvania chevre, peach and mint crostini and sweet corn soup with fresh dill. (Perfect for the rainy day.) And I picked up still more local cheeses from two Brooklyn cheese shops, Bedford Cheese Shop and Marlow & Daughters, and Brooklyn-made bread and pickled pears for an all New York cheese plate to share with my in-laws. (Reviews to come over on Cheese + Champagne.)

Still on my foodie task list before summer officially ends: chocolate zucchini muffins (would you believe we’ve hardly had any zucchini yet from our CSA?), tomato gazpacho and *fingers crossed* putting up some peaches if there are any left at the markets this week. (See tomato jam and chilled plum soup for ways we’ve used up at-risk fruit lately.)

moutoux orchard

My most exciting local foods find this season is one I haven’t even gotten to taste yet: local, organically-grown and milled flours from Moutoux Orchard. Truly local grain is the holy grail for locavores; here in the greater DC area we have several grist mills that may mill locally, but generally use Midwest-grown grains. While I’ve made do with Wye Mill in Maryland, which does use local grain but requires a 120-mile round-trip journey to secure, it is somewhat impractical as a regular source of flour. I was thrilled to learn of Moutoux’s new grain crops at our Summer Solstice feast earlier this summer, but the first batch of flours just arrived at the markets (Falls Church and Dupont Circle) as we were headed out of town. I’ll be sure to report back when I’ve finally procured and experimented with these Loudoun County-grown grains.

Most importantly, Italian plums and figs are finally at the market reminding me that the best local produce is found in the fall. If you’re like me and can’t fathom quitting the One Local challenge just when it’s getting good, please continue to check in and I’ll post occasional “One Local Harvest” updates from now through November. Whether you’re cooking local suppers or putting up local produce for winter, we want to know!

Visit Farm to Philly for the final round-ups of the One Local Summer challenge; including a beautiful vegetable lasagna from Nancy and Kristina’s reflections on catching one’s own meal.

Tags: eatLocalDC · NoVA Locavore · one local summer

5 responses so far ↓

  • 1 Jennifer // Sep 2, 2009 at 10:12 am

    I bought whole wheat flour from Montoux at the FC market and have only tried it in pancakes and biscuits–it is excellent. It has a lovely texture and the baked goods had a really nice nutty flavor. The flour is low gluten, so I haven’t tried it in any bread-type products.

  • 2 Nancy // Sep 2, 2009 at 11:13 am

    yes!! so excited to hear about this! their website says they will be at Arlington market too–crossing my fingers they are there this weekend.

  • 3 Sarah // Sep 3, 2009 at 5:13 pm

    Just a comment for Jennifer – whole wheat flour has lower gluten than bread flour, but to counter that you can add vital wheat gluten to create a whole wheat bread flour. It’s still more dense than an all-purpose or bread flour, but lighter than whole wheat. For baking breads, I usually use half and half bread flour and whole wheat bread flour. Apparently the ‘technical’ definition for a ‘whole wheat bread’ is one that is no less than 50% whole wheat. I like having breads that are primarily whole grain, but in regards to wheat I really just haven’t had much luck with any more than 50%

  • 4 Meaghin
    Twitter: meaghink
    // Sep 6, 2009 at 3:21 pm


    We bought Moutoux’s flour this weekend @ the Courthouse Market and made chocolate chip pancakes with both their flour and eggs–amazing!

    I wanted to let you know that ever since you emailed me the chocolate zucchini muffin recipe, I’ve been itching to make them. I picked up zucchini in Dupont and I’m heading to the store to pick up the chocolate. Very excited! :)

  • 5 Meaghin
    Twitter: meaghink
    // Sep 6, 2009 at 3:23 pm

    woops, here’s my updated blog address :)