Tips for The Challenge

A Few Tips for Eating Local

Make ingredients such as tortillas, pasta, sauces, clarified butter in bulk so you have some for future meals.

Make enough dinner for lunch the next day. Making food from scratch takes a lot of time so the more you make from meal to meal the more you can use for a follow-up meal the next day. Or freeze and use a few weeks later.

To plan for the next year, try preserving items that aren’t available during the challenge (or the winter for that matter), i.e. dry or can cherries, freeze or can sweet peas, etc.