“Imagine if we could eat every meal knowing these few simple things: What it is we’re eating. Where it came from. How it found its way to our table. And what it really cost. If that was the reality, then every meal would have the potential to be a perfect meal.” ~ Michael Pollan
Harvest Fare is, as the title suggests, about local, seasonal food. So the recipes you’ll see on here reflect that, as well as everything mentioned in the quote above. For the sake of transparency, I will tell you that as much as I believe in these principles, I personally cannot abide by them 100 percent of the time. I think everyone needs to know where all food comes from and how it gets to us, and then make decisions accordingly on what they choose to eat. Here’s my list of what I am able to to do and when I bend the “rules” as pertaining to this blog:
- About 95 percent of my produce comes from the local farmers’ market. Anything else comes from the local or organic section of the supermarket or from Fresh Market. Because I mainly buy locally, the food I will feature in this blog will be seasonal.
- All beef is grass-fed, free-range, and antibiotic and hormone free, and comes directly from a local farm.
- All chicken is antibiotic and hormone free, sometimes organic.
- Milk is organic and eggs are cage free.
- All seafood is either local or caught wild from cold waters (Pacific Ocean is preferable.)
- Anything processed is used very sparingly (I’ll sometimes use conventional ingredients like flour and sugar when baking), but I try to use the least processed ingredients as possible.
- No high-fructose corn syrup.
I want to mention all of this here so I won’t have to in each and every one of my posts. So if I list eggs or ground beef as ingredients, you’ll already know what kind of eggs and meat I personally like to use.
By the way, my name is Brett, and I’m a twenty-something freelance writer and (now) food blogger living in North Carolina. I began this blog exclusively as a dessert blog in 2010. Baking has always been “my thing,” so to speak. Over the last year, however, I’ve grown to love cooking just as much as baking. I found myself wishing I could blog about the food I was making but couldn’t because I had a dessert blog. But then I realized, hey, this is my blog! I can do whatever I want! So here it is. My FOOD blog! This is an exciting transition for me, and I hope you enjoy the ride!
I also hope my little blog can be a platform for the food principles I believe in so strongly. The more knowledge we have about our food, the more we can eat with a clear conscience and be truly grateful for what we’re eating and the entire process it took to get to our plates.
Check out the Resources page for some helpful links.