Bi-Rite Market
Photo by Brandon Joseph Baker
Think about it: every time you take a sip of Bordeaux, a fuzzy baby polar bear loses another drop of its habitat. Importing your party goods from overseas comes at a big fossil fuel–spewing cost. If you want the good times to keep rolling into the next millennium, you won't have to suffer a bit. Just stick to Napa Valley wines and local microbrews and limit your fruit and veggie intake to the produce of local organic and sustainable farms. But what about some of the bulk items you keep in your kitchen? Getting some of your dietary staples from local sources isn't as difficult as you might think. And, remember, the fresher your food, the better it tastes. (Deborah Giattina)
FULL BELLY FARM
Eureka! There's wheat growing in California. This certified organic and sustainable farm in the Capay Valley, about an hour north of Sacramento, tills four to five acres of the grain, mills it, and bags it for sale at farmers' markets in Berkeley and Marin.
The same goes for Full Belly's three acres of blue corn. Freshly milled flour and corn contain oils that dissolve more quickly than those in the all-purpose varieties shelved at the supermarket, making the flavor dramatically more delicious.
(530) 796-2214, www.fullbellyfarm.com
RANCHO GORDO
To get away from genetically modified, corporate-trademarked crops and seek out interesting varieties, organic farmers are looking to vintage legumes. Rancho Gordo, a Napa Valley farm, grows heirloom beans in limited quantities and gives them pretty names like Nightfall Red and Black Valentine. These fresh beans, once unfamiliar to the American palate, are bursting with yumminess — and the potential for new recipes. Buy them at Rainbow Grocery, farmers' markets, or online. Rancho Gordo also grows corn and makes its own tortillas.
(707) 259-1935, www.ranchogordo.com
SCIABICA AND SONS/BARIANI OLIVE OIL
Just because you need your olive oil brand to end in a vowel to feel authentic doesn't mean you have to ship it in from Mother Italy. Two local family-owned and -run olive growers and pressers can service all of your extra virgin needs. The Barianis moved to Sacramento from the Lombardy region of Northern Italy in 1989 and have been producing limited quantities of raw organic extra virgin olive oil from their own orchard and handmade press since the 1990s. Sciabica and Sons have been pressing oil from olives harvested in every season since the 1930s. Their organic variety comes from their San Andreas orchard.
(209) 577-5067, www.sciabica.com. (415) 864-1917, www.barianioliveoil.com
MINT HILL APIARY
No doubt, banishing refined sugar from your diet isn't easy. But when you think about Brazil being the largest producer of sugarcane and the spike in carbon dioxide levels caused by the loss of rainforests to make way for massive plantations, you might consider turning to recipes that replace the white powder with honey. Mint Hill honey ...
Comment on: Feast: 7 locally grown bulk foods
In order to comment on an article, you must Log In.
