People are becoming increasingly aware of the benefits of local foods. When available, they tend to be healthier, better for the environment (using less petroleum to reach us), and sometimes even cheaper. According to Packaged Facts (www.packagedfacts.com), sales of locally grown foods in the United States are expected to rise from about $4 billion in 2002 to $7 billion by 2011.

This time of year, many of us buy local foods through farmers' markets and farmshares. These are an invaluable resource, and one we would not want to do without. Of course, it isn't always possible to predict what might be available through these venues. And then there is the convenience factor: we have grown spoiled by the ability to buy a head of lettuce at 10 pm on a Tuesday night at the nearby supermarket. Needless to say, our 10 pm supermarket lettuce is far less likely to be grown in state. Until recently, local farmers simply have not had the capacity to provide supermarkets with the volume they need to keep us supplied with produce.

Bowdoinham's newly established "Locally Known" (www.locallyknownfoods.com) group is hoping to keep us supplied with fresh, local 10 pm supermarket lettuce. Locally Known greens come from fields cultivated by Atlantic Organics, a farm located near Merrymeeting Bay. According to an article in Monday's Boston Globe:

At full capacity, Locally Known expects to harvest about 60,000 pounds of greens each week, including spinach, arugula, and baby kale. The produce will supply retailers such as Whole Foods, Trader Joes, and Hannafords.

It is exciting to have an increasing number of options for purchasing local produce.

It is also particularly timely, given the recent flooding in the Midwest. It is estimated that upwards of 10% of the farmland supplied by the Mississippi River is currently underwater. This has already forced corn prices up (now at an all-time high of $8 a bushel), and will likely have the same effect on soybeans and wheat. According to the World Bank, food prices have already risen 83% worldwide in the last three years. This is thought to be related to supply-decreasing weather problems in the world's major food-producing regions, coupled with increasing global demand. This has lead to scarcity and rioting in many areas of the world.

While we have yet to experience food-related rioting here in the United States, we have felt the impact of rising food prices. And there is a chance that scarcity may at some point become an issue in the future. Obviously, it is not always feasible to rely on someone in other parts of the country (or the world) to raise our food. It makes sense to support efforts such as Locally Known, and get to know other local growers through farmshares and farmers' markets.

When possible, it also makes sense to learn how to grow our own food--and teach our children how to grow food as well--whether at home or through community and schoolyard gardens.

The more self-reliant we are, the better off we will be.

My daughter and I picked up our first share of the season at New Elm Farm in Freeport yesterday. We arrived early and thus had a few minutes to chat with Cordelia (the owner). Cordelia told us that she has twice as many farmsharers as last year, and ended up having to turn people away. Despite this, she won't likely make money this year. She calls it her "labor of love." I told her that I've had to view my medical practice the same way:).

We noticed that their strawberries are starting to ripen, and Cordelia said she hoped to be able to have some for each of the farm sharers next week. We always associate strawberries in Maine with the fourth of July, so this was exciting news.

This week our farmshare included:

* 8 radishes
* 3 shallots
* 3 heads of bok choy
* 2 heads of lettuce
* 1 bunch of kale
* 1 bag of mesclun mix

Cordelia also let Sophie cut some flowers (cosmos, daisies and irises) and select a morning glory to plant at home.

Last night we made the following with our farm share bok choy, inspired by a recipe from How to Cook Everything Vegetarian (Mark Bittman; Wiley Publishing, 2007):

Bok Choy & Broccolini with Sun Dried Tomatoes

1 head of bok choy, thoroughly washed
1 head of broccolini, thoroughly washed
3 tablespoons of extra virgin olive oil
1 tablespoon minced garlic
1 cup low sodium organic vegetable broth
2 tablespoons of capers, drained and rinsed
1/4 cup pitted olives, drained, rinsed and chopped
1/4 cup sun dried tomatoes in oil, drained, rinsed and chopped
1/2-1 tablespoon of balsamic vinegar

freshly ground sea salt
freshly ground pepper

Separate bok choy stems from leaves. Separate broccolini stems from florets. Cut stems into 1/2 inch pieces. Heat oil over medium-high heat in stainless steel pan. Add garlic and saute for 1 minute. Add broccolini stems. Saute for 3 minutes, then add bok choy stems. Saute for 3 minutes, then add broccolini florets. Once the stems and florets are slightly tender, add bok choy leaves and broth. When greens are tender, add capers, olives and tomatoes. Cook until most of broth is evaporated. Add balsamic vinegar, salt and pepper to taste. Serve warm.

We had this dish with a French lentil and fresh herb soup, followed by (store-bought) organic strawberries that had been lightly marinated with balsamic vinegar and just a dash of fresh pepper. Delicious!