The Map

This is the circle I’ll be sourcing my food from for the next year starting tomorrow. I’ve also drawn the 100-Mile Diet circle within it because I plan to do a few 100-Mile meals along the way.

If you aren’t sure what this is about, please read Getting Ready for the 250-Mile Diet and The Rules.

Cheers, Leda

Leda’s 250 Map

4 responses to “The Map”

  1. cmorse says:

    Hey, I’m within your 250-mile circle! I’m in southeastern NH (not far from the little red airplane that marks the Manchester airport). If you ever get up this way, you’re very welcome to visit the goats and chickens and alpacas.

    If you’re into spinning and/or knitting, the Rhinebeck Sheep & Wool festival in Rhinebeck, NY (sometime in October) is also within your circle!

    Good luck with your adventure. Please let me know if I can help!

  2. ledameredith says:

    Excellent! Many thanks for your offer of assistance and thanks for letting me know about the festival in Rhinebeck. Stay in touch,

  3. seraphpin says:

    Well this morning I went out to the garden and harvested enough for ourselves and the neighbor. Spending the afternoon looking through cook books to find new and different things to do with garden cucumbers. Found an Emeril Lagasse recipe for cucumber soup that looks like a New Orleans take on an Afghan traditional recipe. There is always Gazpacho to fall back on if push comes to shove though. Have been given to understand that one can fry cukes but it is just to blooming hot here at the moment. Also looking for mustard green recipes (the DH planted a mess of those) and carrots…what to do what to do…we don’t have a dehydrator (yet) …. Culled and put up Garlic seeds for next years garden this weekend. Found a recipe also for yellow squash soup (that is also a garden vegetable.)

  4. raulteesha says:

    So happy to see you have all the coast spots from Maine to Maryland in the 250 radius. Seafood is a biggie for me — I could never live without shrimp & fish (and crawfish, but that’s a springtime/New Orleans thing that I’ve never seen up here, except for a few specialty restaurants).

    To seraphpin: Mustard greens are fabulous! You’ll be dismayed at how small they get when you cook them (…I grew 8 gallons of this stuff to make this half-portion??). My favorite way is totally basic, half New Orleans soul, half west-Africa: Get a huge stock pot. Sauté down some onions in olive oil (vidalia make it extra tasty, but yellow, white, or red all work well), and a little garlic. Dice a tomato or two and throw that in there. Tear out the thick stems and rip the huge leaves in half, throw ’em in the pot. The pot will be full, for a moment, and suddenly they’ll cook down to nothing, and you can throw more in. (This is elementary, but it always surprises me and makes me laugh.) Rinse & repeat. Add salt & pepper to taste — it always takes a bit more salt than I think, which helps cut the bitterness. You can also squeeze a wedge or 2 of lemon into it, which also helps with bitterness. Scoop ’em up and plop them on the plate (they’ll be really wet, drain if you prefer) and wolf them down. Can I have some?

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