The Maine Windjammer Association
MWA Newsletter ó FOODIE EDITION
August 2016
 / VOLUME 15 †/ ISSUE 7  
Captains Go Local!

Produce from Guini Ridge Farm in Unity is delivered weekly to Windjammer Angelique.

 

Itís about the taste!

Nothing compares to the experience of eating a ripe tomato right off the vine that only needs a quick wash and some table salt. Itís so juicy and sweet, itís like eating fresh fruit. This is completely different from eating a tomato that has travelled days, if not weeks, to get to the table. This one is usually picked green Ė way before itís ripe - and then sprayed with a gas in order to turn it red en route. What youíre left with is a red tomato thatís got the texture and taste of a green tomato: and thatís not ideal.

Because locally grown foods donít have to travel, they can stay on the vine longer. Not only does that mean more flavor, but also more nutrition. Remember, once theyíve been picked, vegetables immediately start shedding their vitamins and minerals Ė as well as their flavor.

 

Farmer Dennis from Bowden Egg Farm provides fresh eggs weekly to all three schooners at North End Shipyard in Rockland.

 

You Can Be Ripe and Green!

If youíre concerned about being green, youíll be glad to know local food has a negligible carbon footprint while foods that need to be transported across long distances require quantities of fossil fuels to get them to your table.

 

credit: Maine Street Meats
The Schooners Ladona and Stephen Taber like to source their cheeses from Maine Street Meats in Rockport.

 

 
  While some of the windjammer captains tap their own trees to make syrup, Maine Gold Maple Syrup in Rockland is a favorite vendor.

Buy Local to Support The Neighbors

One added plus is that, by sourcing their ingredients from local farmers, chefs can support the local economy. According to the London-based New Economics Foundation, a local farmís income generates twice as much money for the local economy as a supermarketís income in the same area.

With all this goodness that comes from buying local, the chefs of the Maine Windjammer Association source their ingredients locally whenever possible Ė finding lobsters, fish, meats and produce from farmers who may also be friends and neighbors.

For more information about the nine vessels belonging to the Maine Windjammer Association, click here.

 


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