AUG
04

Sourcing Locally Since Before Local Was Cool

There’s no doubt local food is #trending.

For many shoppers, the farmers’ market is as much a place to see and be seen as it is a place to buy vegetables. Community-supported agriculture is becoming increasingly popular, and more and more restaurants are catching on to the locavore movement.

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Local is trendy for good reason. Not only does local food come with the environmental benefits of reduced emissions for transport, local food comes with economic and social benefits as well. Sourcing local builds a sense community, bolsters local economies, and gets people excited about where they live.  

To Sunset, local is not a passing fad, nor is it anything new. Sunset has been sourcing locally for our entire 80-year history—long before anyone coined the term “locavore”. Supporting local vendors is part of our DNA. After all, Sunset’s a locally owned business, too.

Rick Didier In 2017, we still carry many of the same local vendors that we carried in 1937. For example, back in the 1930s, the original Cortesi clan forged a relationship with John Link—the original owner of Didier Farm in Lincolnshire, IL. Because the farm is less than 10 miles from Sunset, the Cortesis saw Didier Farm as the obvious choice to bring Sunset customers the freshest vegetables. To this day, we still carry peppers, squashes, beets, cabbage, kale, green beans, chard, cucumbers, and many other crops grown by Didier Farm. Shop our stores between late-July and mid-September, and you’ll find Didier populating our produce departments.

As the local food landscape evolves, we’re evolving with it, bringing in new local vendors as they enter the local marketplace. For many local vendors, Sunset was the first retailer to carry their product. For example, Meyer Farm Herbs, Carol’s Cookies, Hungry Monkey Baking Company, Hole in the Wall pasta sauce, and many others looked to Sunset to help launch their businesses.

If you see the value in understanding where your food came from, attend our Midwest Local Foods event on Saturday, August 12th, from 10am-2pm, at our Highland Park and Libertyville stores. Expand your locavore diet beyond just produce and sample the best the Midwest has to offer from all departments of our store. Shop small and fill your fridge, pantry, and freezer with food produced close to home.

Midwest Local Food event flyer

 

Courtney Mayszak, RDN, LDN 847.681.5513 courtney@sunsetfoods.com

 

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JUL
18

Local Zucchini Ribbons Pasta with Chicken

Zucchini Ribbons Pasta with Chicken photo

This pasta recipe has everything I look for in a summer dish: local, seasonal produce, few ingredients, and the option to serve it chilled. Not only are there only 6 ingredients in this recipe (besides salt and pepper), but all the ingredients are on sale from 7/19-7/26

Ingredients photo

While any zucchini, chicken breast, and pesto will work in this recipe, I recommend you support our local food system and choose our local zucchini (grown by Ruhlig Farms in Carleton, MI), Miller chicken (raised by Amish families in Orland, IN), and Gotham Greens pesto (made with basil grown in greenhouses on the southside of Chicago). 

 How to make zucchini ribbons

You can make zucchini ribbons with a regular vegetable peeler. Zucchini ribbons have a similar shape and texture as fettuccini. They can help cut your carb intake by replacing some of the starchy pasta with a veggie. They also add a nice pop of color to the plate. 

Zucchini Ribbons recipe

Click here to download a printable recipe card. 

Courtney Mayszak, RDN, LDN 847.681.5513 courtney@sunsetfoods.com

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