A few years ago, I became a locavore for financial reasons. We were going through a very tough time so I had to readjust our lifestyle. Among other things, like taking public transportation to work, this also meant abandoning the supermarket for more affordable food options. I started going to the produce market and located a farm nearby which sells dairy, meat and poultry, and a few seasonal vegetables and fruit as well. We don’t miss the supermarket at all, and have gotten use to the fact that we have to reserve our eggs and butter a day to a week in advance.
Massachusetts based chef, author, and teacher Amy Cotler is a champion of local food and healthy school meals, and has provided a recipe for strawberry yogurt soup which takes advantage of the tastiest seasonal and local ingredients. I used local honey, yogurt, and strawberries to prepare this recipe, but confess that the oranges came from Sicily…the last of the blood oranges for the year! If strawberries are not available in your area now, Amy suggests waiting until they are to make this recipe. If you are too curious to wait and decide to try another fruit that’s in season where you are, let us know! –Kristina
CLICK HERE for the full recipe and more about Amy after the jump!
Amy Cotler is veteran chef, cookbook author, cooking teacher and local food advocate. Her blog and new book of the same title, The Locavore Way, Discover and Enjoy the Pleasures of Local Eating, is a comprehensive primer on seeking out and savoring local foods anywhere you live. Ms. Cotler was the longtime web food forum host for The New York Times. She has developed close to 1000 recipes, including major contributions to Joy of Cooking. She was the founding director of Berkshire Grown, a regional organization nationally recognized as a model for local food advocacy. Ms. Cotler was a pioneer in improving school lunches with her book, The Massachusetts Farm to School Cookbook, which trains school food service staff to cook with farm-fresh foods. Currently, she lectures and teaches around the country on food and farm issues, as well as consulting with businesses, non-profits and schools. She lives in West Stockbridge in Western Massachusetts with her husband, painter Tom Powers, her daughter, Emma, and her white cat, Leroy.
Simple Strawberry Yogurt Soup
Serve this as a light meal, brunch course, or simple dessert.
Yields about 2 Cups/ 2 large/4 small Servings
l quart strawberries, hulled and halved
About l/3 cup confectioners’ sugar or 3 tablespoons local honey
Grated rind of one orange
2/3 cup yogurt
l/2 cup fresh orange juice
Slice and set aside about 8 strawberries for garnish. Remove the tops and half the rest of the strawberries. Toss the halved strawberries with the sugar or honey, orange rind. Let sit for 15 minutes. Blend in the food processor until smooth. Whisk in the yogurt and orange juice, adding extra sweetener if needed.
Serve in chilled bowls with sliced berries sprinkled on top.
Why Amy chose this recipe:
I chose this recipe for its scrumptuous simplicity. A locavore classic, it highlights two local ingredients — vibrant strawberries at their peak paired with local yogurt. It also reminds me of annual berry picking outings with my daughter, Emma. Whether you pick-your-own or buy them, be sure to use real strawberries, — locally grown, picked ripe and still warm from the sun. Part of the fun of being a locavore is waiting for your favorite foods, devouring them until satisfied, then waiting a year for them arrive again.
Recipe images by Kristina Gill: magenta silicone jar seal by CKS, olive wood cutting boards by Andrea Brugi; orange melamine mixing bowl by Mepal; small flared bowl (steel), pebble bowl medium (white), dipping bowl (pink), dessert bowls (white and pink) by mud australia, berry spoons and large spoon vintage