Buying into the locavore creed
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What do you mean you are a "locavore"?
Now you may think that this is just a phrase and if you close your eyes really tight it will go away, that when you wake up there will be no more new silly words to describe something that is so obvious and that you would have to be a fool to think any different. We are all locavores at heart, but there is something that makes some of us want to go that little bit further.
I buy only New Zealand fish that has been caught and processed here. You may (or may not) know that a large percentage of our seafood is processed in China and then shipped back here.
I buy only New Zealand olive oil that has been grown and processed here. You may (or may not) know that a large percentage of imported olive is rancid and thinned out with canola oil.
I buy only New Zealand lamb and beef. When I first arrived in Marlborough nine years ago, the butcher would sell me Australian beef and lamb because that is what everybody else in town was using.
I buy only Marlborough garlic. A large percentage of imported garlic is bleached white and has no flavour or aroma.
I buy only Marlborough mussels and salmon. You may (or may not) know that we have one of the world's best sustainable aquaculture industries and the quality and taste speak for themselves.
I make lots of decisions daily as to what I buy from individual companies and businesses in the Marlborough region. But I am not a martyr and will not die for my cause, so please don't take away my Italian arborio rice or French de puy lentils.
I strongly believe that the money I spend in my local region benefits the families and people of my region, and that is more important to me than supporting large multi-global empires and businesses with no names or faces to them.
Yes, I hear you say, sounds good, but local products are much more expensive and I don't have the time. Well, if you eat seasonally from your region, and use what is plentiful at that time of the year, then it is cheaper, and if you plan your meals and put the same amount of energy into them as you spend deciding what beverage you are going to drink or sport to watch on telly, then time becomes irrelevant.
A real locavore is not just somebody who eats local food, it is a person who has an appetite for supporting all things local locally owned shops, local events and organisations, neighbourhood groups and projects.
Most importantly, a locavore is somebody who is proud of their region and the people who live there.
FEIJOA, PEAR AND CRYSTALLISEDGINGER JAM Feijoas, pears and ginger are great partners. Crystallised ginger imparts a zing and flavour that will make this jam a family favourite.
1.5kg fresh pears, peeled, cored, diced into 1cm cubes
1.5kg feijoas
225g crystallised ginger, roughly chopped
2kg sugar
zest and juice of 2 lemons
1 cup water
Bring all the ingredients to the boil in a large pot. Simmer for about two hours or until the jam sets. To test for setting point, pour a little jam onto a cold plate, let it cool for several minutes, then run your finger through it there will be a trail left through the jam if it is ready. Pour into sterilised jars and seal.
- The Marlborough Express
