If your social calendar is anything like mine, the 4th is always the kick off to one of many cookouts planned for the summer. Preparing for cook-outs with a sustainable and local influence is not as hard as you might think, especially for those like us “Baltimorians” who live in the Chesapeake watershed region.
We have several local meats, fruits, veggies, wine and even beer options to choose from for those memorable summer cook-outs. Here are a few simple suggestions on how to supply your summer parties with local and sustainable products, and still being environmentally conscious.
#1) Check out your local Farmer’s Market the week prior to your party. Since the “4th” is two Saturday’s away, this week is perfect for you to do a little research during your shopping at your local Farmer’s Market. You can scope out what the producers have to offer, which can help you plan out your menu. Simple is always better, and it helps to plan a menu around what you have available.
This will give you a chance to talk to the farmer’s about maybe setting aside some burgers, strawberries or other produce for you to pick up next week. That way you know exactly what you are going to get the week of the “4th”, and it’s one less stress item off your list. Many vendors love to hear requests like that, so they can properly plan on how much supply to bring to the markets.
#2) Visit your local liquor store and ask what local brews and wines they have in stock. At my house Troegs Brewery and Boordy Vineyard products are frequent in my fridge and on my wine rack. My husband and I have developed a relationship with our local liquor store in requesting certain beers and wines that are regional to the Chesapeake region.
Doing something as simple as this can help boost your local economy in regards to profits for the producers and suppliers. Also if they don’t have something in stock, ask if they can order something if you have a brand name or particular drink in mind. It may take them a couple of days to get an order in, but most are happy to help you with all your alcohol needs.
#3) Designate recycling bins at your house. Typically we put all our recycling in either blue plastic or paper bags as we collect them, and store them in the garage till pick up. During parties we know that is out of the question. A few years ago, after getting tired of picking out bottles from the trash the next day after a party, I bought two very cheap garbage bins. You know the white plastic ones you keep in the bathroom or office. With my faithful sharpie I labeled one “bottles and cans”, and the other “paper only please”. I don’t even bother to line them, and set them out next to the garbage can during parties.
Even those guests that are a “little under the influence” can easily throw their recyclables in the designated bins. After the party is over its easy enough to just “pour” the bottles into plastic or paper bags for recycling pick up. Also if you want to go a step further you can always ask your guests to throw their plastic spoons, forks, and knives in the sink, and you can put them in the dishwasher later, and reuse them for packing those work lunches.
#4) Get your guests involved! One of the easiest things you can do to entertain guests is to get them involved in the preparation of the food. Most want to help you, and enjoy it as much as you do. Every summer we throw a huge party with over a 100 people, and surprisingly I don’t panic too much, because I know how to put my guests “to work” without them even knowing it.
Last year I talked to my local farmer a week ahead and asked if I could pick up a few watermelons and about 6 dozen ears of sweet corn the day of the party. When my guests starting arriving I put a few men in charge of “corking a watermelon” for the adults to enjoy as a dessert. If you don’t know what corking is, let me explain. “Corking” is the process of infusing the watermelon with some sort of alcohol. I prefer vodka as it is almost tasteless or I have seen some use a white rum.
The men love to do this “manly job” as it involves cutting two holes in the top of the watermelon with large knives and every so often pouring your liquor in one of the holes letting the other hole to allow air to escape. Now since the watermelon has to gradually soak up the liquor, you have to keep coming back to pour more in. Giving the men that job is almost as important is being in charge of the grill. They watch it carefully and discuss several approach methods on how to properly do it. (sound familiar to grill techniques?)
In regards to the corn, I held a “corn husking contest” and had a little prize for the adult winner and the child winner. (Which in the end, all the children got a prize.) In less than 15 minutes I had 6 dozen ears of corn shucked, and it only took a little while longer to comb over them to remove any extra “hairs”.
A final thought to involving your guests is when they ask what to bring, ask for food items you know are in season, that way you can get everyone involved in partying the local and sustainable way.
So in a simpler breakdown,
A) Keep it simple, B) Eat in season, and C) Involve everyone. Abiding to those few simple guidelines can help you enjoy throwing parties more, and have your guests talking about how great that party was for years to come. We all know that foods in season, and locally grown always taste better.
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