As farmer’s markets call it quits at month’s end, getting locally grown goods becomes tricky. Can one sustain on meat CSAs alone? A new take on the local angle by the Globe mag shifts the cold-month focus from “locally grown” to “locally made.” Featured among offerings in the region are saffron pappardelle from Watertown’s La Romagnoli & Son, Sofra’s Arabic ras al hanout spice mix in Cambridge, and Sarah’s Sea Salsa, available in Concord and Somerville.
If supporting local artisanal producers isn’t enough, follow Mat Schaffer’s advice and just become one. Yesterday’s Fork Lift post provides readers with the resources and know-how to become their own coffee roaster. Maybe tomorrow there’ll be lessons on making salsa, saffron pappardelle, and mixing spices.
