Category: Local Challenge

Food, Local Challenge, Recipes, Main Dishes, Recipes

California Spiny Lobster Roll

Photo by Rosminah Brown California spiny lobster must be eaten fresh. If you have a fresh lobster and do not have time to eat it all that day, you can remove the tail and freeze it for later. Store the detached tail in a container of water, letting it freeze in the ice. Thaw it

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October 01. 2016 | By Rosminah Brown | 0 comments

Food, Local Challenge, Other

In Search of Bugs

Scott Engelman with his catch. Photo by Rosminah Brown On a sunny afternoon, we drive out to Goleta Beach, set up the gear, unload a two-person kayak and drag it to the water. Within minutes we’ve pushed beyond the waves and are paddling our way past the pier. Once we’ve found a favorite spot, it’s

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October 01. 2016 | By Rosminah Brown | 0 comments

Local Challenge, Other

Eat Local This Fall

Eat Local Challenge The Eat Local Challenge is a great way to encourage you to think about where your food comes from and to perhaps change the way you shop and the food you buy. You might start shopping more at the farmers market or at local farm stands. You might sign up for a

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October 01. 2016 | By | 0 comments

Food, Local Challenge, Other

Think Local, Starting With Your Pantry

A few years ago I had a conversation with the editor of this magazine, Krista Harris, on the eve of the very first Eat Local Challenge. We were discussing how and where we were going to get certain foods. “My kids drink a lot of milk,” said I. “Where am I going to find a

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October 01. 2015 | By Pascale Beale | 0 comments

Beverages, Food, Garden, Local Challenge, Recipes, Other, Recipes

Prickly Pear Syrup

1 cup prickly pear juice 11⁄2 cups granulated sugar Try 6 prickly pears to start. The amount of juice will vary according to variety and size of the pear. Red prickly pears are usually sweet but some yellow and green varieties are also sweet when ripe. Wear long heavy gloves, do not wear sandals, and

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October 01. 2015 | By Rosminah Brown and Nancy Oster | 0 comments

Appetizers, Food, Garden, Local Challenge, Recipes, Other, Recipes

Classic French Escargots

This is based on a recipe in Molly Watson’s article “A Snail’s Tale: Stalking the Original Slow Food in a San Francisco Garden,” Edible San Francisco, Spring 2013. TO CLEAN THE SHELLS If you have an escargot plate with depressions for each snail, you don’t need to use the shells. 4 cups water 2 tablespoons

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October 01. 2015 | By Rosminah Brown and Nancy Oster | 0 comments

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