Bread is one of the staples Gahlord and I consume almost daily, in some form or another: sandwiches, toast, croutons and crumbs. I used to bake it weekly at home for quite a while, but there are so many talented bakers supplying loaves in this part of Vermont that I eventually started buying bread at the store. It's been great to get my hands floury again.
The Red Hen bread pickup went smoothly, so that's what we're eating right now. Each loaf smells heavenly, and contains 2.5 pounds of Gleason Grains wheat flour, grown near Middlebury. Each bread bag had an earnest note from the head baker stapled to it, explaining that while they feel that the Localvore loaf was successful within the limitations they had to work with, it's different from their other breads because the Vermont wheat is different, due to the soil and climate, etc. Red
Some notes on what Champlain Valley localvores are eating, starch-wise: We have access to locally grown flour (all-purpose, wheat and rye), cornmeal, and oats. Locally grown new potatoes are now available in both area food stores and at farmers' markets, and I bought a gallon of locally raised popcorn at the Intervale kickoff potluck. That's pretty much it, but those ingredients can form the basis of many foods: oatmeal, pasta, crackers, dumplings, pancakes, latkes and, of course, bread. I love Japanese food, and I think if I tried to eat 100% local all the time I'd eventually miss rice, but I'm fine without it for a month.