Enlist non-cooks to help chop vegetables for salad --- it's a perfect opportunity to introduce them to your region's seasonal produce.
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Many people assume that potluck parties are low-stress entertaining --- after all, the guests take care of the food --- but that's not entirely true. As the host, you have to coordinate who's bringing what, prepare fridge and oven space for a multitude of dishes, and provide ways to keep dishes hot or cold. As a locavore, you also must stress the importance of using only local and organic ingredients. If you're intent on making the party a locavore potluck, a few simple tricks can help your guests navigate the requirements.
Decide what dishes you'll personally make for the party. Many times, the host makes the main entree and allows guests to bring appetizers, sides and desserts that coordinate. A locavore potluck is the perfect time to showcase creative vegetarian cooking or mains that let free-range poultry or pasture-raised beef shine.
Invite your guests over the telephone or by email or social media to avoid sending paper invitations, and inform them that the food must be locally sourced. Set your distance requirement --- it might be 15 miles or 100 miles, depending upon the agriculture available in your area. Discuss whether any non-local ingredients --- certain oils or exotic spices, for example --- are allowed.
Let your guests know if you want only organic foods at the potluck --- not all local foods are by default organic. If some of your guests are new to the scene, make sure they understand that not all small local farms can afford USDA organic certification, but many do follow strict organic principles. Suggest that your guests visit the farmers market, where local growers will be able to answer questions about their farming practices.
Frame the requirements as a game-like challenge rather than a demanding taste preference. Allow guests to respond with what dish they're bringing on a first-come, first-served basis. Offer your assistance to any stragglers who seem stumped.
Ask each guest to bring a small card that lists the ingredients of their dish. This allows other guests to watch out for potential allergens, but it also allows everyone to browse the variety of meats, grains and produce sourced locally. Encourage guests to include the name of their community supported agriculture farm, or CSA, or favorite farmers market on the ingredient card.
Invite non-cooks to choose a local microbrewery, distillery or vineyard to showcase at the bar. Use mixers from cans instead of plastic bottles for easier recycling --- or provide a juicer to make creative cocktails using the juice of local produce. Use filtered tap water instead of bottled water.
Ask guests to bring empty food containers with them to take home leftovers. This way, you avoid using aluminum foil and plastic bags without overloading your compost bin with food waste.
Set the table with real dishes, flatware, glassware and linens. Not only does it make a more elegant table, but you avoid the waste of disposable items. Borrow or rent any additional items you need. If disposable place settings are called for, use biodegradable or recyclable versions.
Mark recycling and compost bins clearly, so everyone knows what garbage goes where. Not everyone is familiar with eco-friendly waste disposal.
Tips
- Set up a menu on your blog or social media page. This allows guests to see what everyone else is bringing to avoid duplicates.
- Use an online mapping program to highlight local farmers markets, butchers and fish shops, and add the custom map to the invitation email.
Warnings
- Don't make someone feel guilty for showing up with a non-local dish. As important as your message is, it's more important to be a gracious host. Not everyone understands why it's important to eat locally-grown, organic food. Use this opportunity to educate them and maybe make a convert.
Angela Brady has been writing since 1997. She works as a certified personal trainer, weight-loss consultant and sports nutritionist. A lifelong dancer and yoga devotee, she has competed in gymnastics, swimming, volleyball, softball and soccer. She is also an authority on sustainable design, having studied, practiced and written extensively on the subject.
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