I’m gone for a few weeks and all heck breaks loose!

While it was a fun time away with my sister (seeing the Minnesota Twins in spring training), it was also a very uncertain time. The Corona Virus was a mere blip on the screen when we left, and, as we were getting ready to fly from Florida to Minnesota, things were getting a bit dicey. I have never used so much hand sanitizer nor wiped down so many surfaces with our sanitized wipes as I did during that trip!

All that said, we are all taking precautions and now let me address something near and dear to us all - FOOD!

First, let me say it was great being in Florida and seeing the grocery stores and eating places that focused on local foods! Even in the Ft. Myers airport, there was a restaurant with a locally grown menu.

But what do we do now?

Go to your state’s department of agriculture website and search for local grown growers. Now is the time to make connections and get meat supplies. Find people who’ve grown seasonal produce.

Make connections. Make the calls.

I saw a Facebook post from Lida Farms grower Ryan Pesch. He was wondering if he should plant according to last year’s plans or if he should add more. What he grows, and that of other growers, will be important as we move forward. Many, responding to his post, said keep growing!

Recently I went into the grocery store to get some milk and walked by the meat counter. It was devoid of hamburger! And, the next day when I went to get something else (Okay, I admit, I was on a search that time for toilet paper about an hour after the store opened and…you guessed it…there was none!) there was hamburger, but customers were limited to two packages a piece and prices were up.

Find a friend and buy a half or whole animal from a local grower. Use the winter squash. Use the tomatoes you’ve canned or frozen. Look at plans. Don’t panic buy, but figure out options. Again, contact those growers to get your questions answered. And move forward with a plan.

Oh, and wash your hands!

More to come including some stories from local growers. Got some down home recipes you’d like to share? Please do.

Be safe, my friends!