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Home » Eat Local challenge, Featured

Eating local brings Christine’s community in closer

Submitted by on April 27, 2015 – 8:27 pm

Christine Paris is eating food grown and produced within a 200 km radius for 30 days of April in the Happyzine Eat Local Challenge.

I really miss crackers and corn chips.  I have been making quite a bit of guacamole since I have access to local avocados, lemons, garlic and tomatoes.  I am thinking about growing enough corn next summer so I can make my own corn chips – but that is not much help to me right now!

My chickens are still laying consistently so I have been able to trade with eggs.  My husbands avocado orchard also has an apple tree loaded with green apples that have come in handy for trading as well as eating.

My friend and Permaculture teacher Catherine and I traded eggs and apples for potatoes, garlic, silver beet and tomatoes.  She lives exactly 1.9km from me – I checked it on google maps.  If fossil fuels run out before I buy my electric bike I can always walk to her place!

I am an avid OOOOby goer but gatherings are often a 40 minute drive from my house.  Since I have started doing a lot more trading with my local community I am inspired to start a crop swap outside our local hall – also within walking distance from my house.

Apart from guacamole, the main things I have been eating this week are feijoas from my garden and pumpkins – remember the 40 pumpkins I got out of my garden this month!

I thought I would share a great pumpkin ginger soup recipe from Jamie Oliver and yes I did use coconut milk hoping I can get away with that being part of my 5% or am I stretching it a bit!

  • 1kg pumpkin, chopped
    • 2 shallots, chopped – I substituted leeks since I have them in the garden
    • 75g grated ginger
    • 1 litre vegetable stock
    • 125ml coconut milk
    • ½ tbsp chilli powder
  1. Sauté the pumpkin, shallots and grated ginger in a good splash of olive oil in a large pan till soft. Add the vegetable stock, coconut milk and chilli, season, bring to the boil, then simmer gently for 40 minutes.
    2. Pour into a food processor and blend until smooth. Check the seasoning, then serve with fresh herbs such as chives and mint, a squeeze of lime juice, and an extra splash of coconut milk, if needed.


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