Five Tips for Hosting a Locally Sourced Dinner
Local New Jersey produce hits its stride by the time July comes around. This is the perfect time to enjoy the bounty with friends and family and host a locally sourced dinner. Here are five tips to make it easy:
Consider a variety of sources for ingredients. It might be possible to go right outside the door to the garden to select some produce. There’s also the local farmers’ market or local farms for other local foods such as pasture-raised meats, cheeses, honey and baked goods.
Go beyond the basics for a challenge. Try to keep everything local. For beverages, there are several good wineries in New Jersey, as well as local distilleries and craft brewers. When making a salad dressing for local greens, consider using local yogurt and some herbs, rather than imported olive oil.
Be flexible and create a menu based on available ingredients. Unlike planning a traditional menu by starting with what to serve, start with the available ingredients. Visit sources first and then plan the menu based on what is found. During July, we can expect to see lettuce, beans, tomatoes, broccoli, eggplant and peppers at their peak. Fruits and melon make a healthy dessert. Basil or parsley can be used as the base for pesto and oregano that will add dimension to tomato sauce. Create a menu that is flexible enough to swap ingredients if there aren’t enough at the last minute.
Use every bit to minimize waste. In true farm to table style, there is little to no waste. Maximize the budget by using every bit. Sauté the tops of radish greens and use vegetable scraps to season a broth, and the bones of almost any meat can be used to make a healthy bone broth. Use leftovers for compost.
Get everyone involved. Locally sourced dinners are about more than food. They are about the total experience. So get guests involved—invite friends to help with the harvesting, cleaning, preparation and cooking. Ask them to gather some freshly picked flowers or twigs to set the table. Keep it relaxed. Hosting a locally sourced dinner is not about perfection, it’s about the fundamental power of food to create community and connect us to our land and each other.
Kenny Baldo is co-founder of Yard2Kitchen, which designs, builds and maintains organic garden beds in northern New Jersey. For more information or to schedule a consultation, call 732-410-6173 or visit Yard2Kitchen.com.
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