Keeping it Local

When cooking at home or at a show, I pride myself in using local ingredients when ever possible.  Locavore, is a movement best described as people who are interested in eating food that is locally produced through family gardens, farmer’s markets, CSAs, etc. 

I’ve previously written about Farm Girl at Large, a farm owned by a friend of

Lamb from Funky Little Farm

mine, but today I wanted to let you know of another local food provider – Funky Little Farm.  I’ve had the pleasure of acquiring beef, lamb, chicken and duck eggs, fresh herbs, and a chicken or two from this farm located in Winthrop, Minnesota.  The owner, Barb Everson describes her farm, “Most of the work on this farm is done  by hand and by one person.  We own very little machinery.  We raise heritage breeds of poultry and sheep and lean heavily toward heirloom vegetables, antique fruits and herbs, and a wide variety of soay sheep, chickens, ducks, geese, turkeys, and guinea fowl.”

What makes Funky Little Farm unique from other farms is the fact that the own, Barb, used to be a cook historian (like me).  She understands that by using quality ingredients can provide a higher quality product.  I like utilizing local ingredients from Funky Little Farm and Farm Girl at Large as I know they take great care with their animals; they know how they lived, what they ate, and were treated well. 

As a meat eater/omnivore, I feel a little better knowing that the animals I eat were not penned up and enjoyed a life in the sunshine, eating sweetgrass, and doing what animals do.

Some of my readers are vegetarian, vegan, while others are not, but I ask you do you buy your groceries from a large supermarket which requires more fuel from the trucks that deliver the stock from out of state and, in some cases, out of the country, or do you buy your ingredients locally, reduce your carbon footprint, and help the economy in your community?

The products I get from these local, independent farms, have a higher quality than those I find at a local supermarket.  The vegetables and fruits are fresher and the ingredients as a whole are tastier.  If you haven’t already, check out Funky Little Farm at of Farm Girl at Large – and taste the difference.


About anj68

Alice uses cast iron pots and wooden utensils and keeps the recipes as close to the traditional recipe as possible. She even utilizes a fire pit located outside her home to test authentic recipes. For more information about Alice the Cook, visit her website at In future blogs, I will offer recipes, kitchen hints, and historical cooking lessons.
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3 Responses to Keeping it Local

  1. Deb says:

    I loved this post! I also have a small farm and raise our own chickens, goats and vegetables. I sell at farmers market and also make soap and quilts.

    I spent 30 years as a professional cook and also am active in the SCA, where I do at least one historical feast for 100 guests each year as well as smaller meals at our events.

    I hope to meet you in person this year at MNRF!

  2. anj68 says:

    Thank you so much for your kind words! I will look forward to meeting you at MNRF.

  3. Pingback: Cleanest Pint in the State and Morning Roundup | The Heavy Table - Minneapolis-St. Paul and Upper Midwest Food Magazine and Blog

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