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It’s hard for me to believe, as the cold January wind beats on my windows and doors that it’s time again to plan the menus for our Harvest Dinners at Copper Moose Farm. Daisy, the farm manager, and I meet in the greenhouse each January to set which foods and dates will work best for the coming season. I'm responsible for planning the menu, gathering all of the local foods and beverages off of the farm (at farmers' markets, a local dairy, and local whiskey distillery), preparing the food, and leading participants through some hands on preparation.

  

Summer is quickly becoming one of my favorite seasons because of these dinners - I love collecting all of the local meats, cheeses, milk, butter, breads, wine, whiskey, and beer. Some foods will be easy to find at the farmers' market and others will take a bit of direction and driving. But each gives me the opportunity to put a face and, many times, a story to the foods I'm consuming.

 

Even though those shopping weeks seem far away on this snowy winter afternoon, now is the time that Daisy and I begin to gather and plan what foods will be ready for each and every recipe. We decide arugula should be featured at the earliest dinner and any tomato dishes would be best a bit later in the summer. We choose which meats will pair best with the vegetables and herbs the farm will be growing. We commit to serving local wines, beers, and spirits again this coming summer. We both scribble notes and lists of things to get done and pencil in the dates and times for each dinner. Before I leave, Daisy encourages me to remind my clients to sign up for their farm share at Copper Moose before all of the spots are filled. I promise to remember and slide out into the icy crisp air.

 

Even though most Basil readers do not live in Park City, I am sure your town or neighboring town has a similar organic farm that you can join. The New Year is the perfect time for a renewal of daily purchasing and eating habits. Instead of your New Year resolutions having to do with counting calories and fat percentages, try instead to think in terms of the health of your family in relation to your community and environment. I encourage you to familiarize yourself with local resources in your community for fresh, nutritious food. Local Harvest is a great resource for finding community supported agriculture (CSA), local ranchers and dairy farmers, and local artisan foods such as cheese, honey, and baked goods. Many of these community resources are co-ops and start taking members now - so do not wait until the last minute. I promise you, come July you will not regret the weekly boxes of fresh, organic produce you and your family will enjoy.

 

Rebecca Brenner is a nutritionist, writer, and local cooking show host living in Park City, Utah. For more DIY and local-inspired meals visit her blog – www.playfulnoshings.blogspot.com and her website – www.parkcityholistichealth.com