You’ve been to SALT the Bistro, right? In Boulder? Super yummy? Where Tom’s Tavern used to be, at the west end of the Pearl Street Mall?
SALT has long been a remarkable place for its very Boulder farm-to-table focus, but now Chef Bradford Heap is pushing further forward – pioneering a GMO-free restaurant. The Daily Camera gives a peek into how challenging that can be. At a recent event, Chef Heap shared some tips for eating locally even in the winter – I’ve gone ahead and added some of my own as well.
Tips for Eating Locally – Even in the Winter
- Squash, apples, pears, kale and chard are just a few things that will be ready to harvest during the fall. Buy in bulk and store in a cool, dark place for future use. You can even DIY your own root cellar (which can be as easy as a box in your garage).
- Raspberries and strawberries are still flourishing this time of year. Fresh berries are perfect for preserving into jams and jellies, or you can freeze them for fresh-fruit taste all winter long.
- Think outside of the can. In addition to canning your freshly harvested finds, consider pickling and curing. Pickled watermelon rind and cured meats make a nice addition a charcuterie board. Pickles aren’t as hard or as scary as you think — give it a try!
- You can also freeze lots of fresh produce. Just Google “How to freeze…” and the produce you’ve got for your best chance at success.
- Eating locally is more than just vegetables and fruit. Keep it local by looking for locally-made products available year round at your local market: local meats, cheese, dairy, etc.
Chef Heap also shared his recipe for Fall Flatbread features pulled pork, apples, arugula and gorgonzola (which sounds AMAZING, right???).