Editor’s note: While our lovely personal finance blogger Rachel is out on a trip to Europe, she’s arranged a few of her favorite Austin bloggers to guest post. You can see pics and read about her European adventure here.

Carla Crownover from Austin Urban Gardens

Today’s guest blogger is Carla from garden blog Austin Urban Gardens. She’s on a quest to live a year without hitting the grocery store. In this post, she tells you why she’s on this mission, some problems she’s encountered, and how’s she’s learned to find local sources in Austin for pretty much everything she used to get at the grocery store.

I was flattered to be asked to write a guest post at Republic of Austin on the topic of my self-imposed Year Without the Grocery Store Challenge.   I currently am on the 164th day of not shopping at the grocery store.

Why go a year without going to the grocery store?

What prompted me to make this rather wacky decision, was the movie Food, Inc.  I was already a fairly healthy eater, an avid vegetable gardener, was shopping mostly on the outer edges of the grocery store, and was already buying fresh, not processed foods, with the exception of canned black beans, canned tuna, tomato sauces, white flour, pasta, tortillas,  and condiments.

I bought most of my meats and vegetables at the grocery store, sometimes even at Costco.  I had frequented farmer’s markets for a couple of years, but I still went to the grocery store quite often, sometimes hitting several on Saturdays.   I had joined  Slow Food USA and Slow Food, Austin, organizations that aim to get folks reconnected with their food supply.

So, last Winter, after avoiding the movie Food, Inc. [READ our review of Food, Inc. here.] for months out of fear of what it would reveal, I decided to man up (or woman up) and watch it.   The effect of that movie and the information regarding the way commercial, industrial agriculture really works left an impact on me that has not lessened in 6 months. Seeing chickens being genetically modified and fed in a way that they can’t bear the weight of their own breasts, raised in layers, stacked in the dark their whole lives, was too much.  Learning the amount of hormones and antibiotics pumped into cattle, who are fed corn to fatten them up, when cattle are designed to eat grass, was rough. The manipulation of soy (and other) seeds by Monsanto, to make them resistant to their pesticide Round-up was the kicker.

I decided I didn’t want to eat that.  Any of it.  So, rather than thinking it through, planning ahead, weighing the pros and cons, I pronounced on Twitter that I was not going to shop at any grocery store for 1 year. The day after my pronouncement, I had second thoughts, but had gotten so much encouragement on Twitter and via email, that I knew I should stick with it.

Uh-oh. Now what?

The first consequences of my decision were immediate, as I ran out of dairy to put in my coffee.   There was not a Farmer’s Market until the following Wednesday, at the Triangle, and no dairy at that market.  I quickly realized how convenient it had been to stop at Fresh Plus and pick up something for dinner on my way home from Downtown. And, I drank lots of Perrier.

The first few days took lots of planning.  I had to thaw something the day before, and what I thought I might like to make for lunch or dinner on Sunday night, didn’t necessarily appeal to me on Monday evening.    But, I had to make do with what I had thawed, or eat out.  (I did not limit eating out in my challenge because I have friends and family I enjoy eating out with, but do try to eat at places that source locally, as often as possible.)  Fearing I would run out of food before the next farmer’s market, I started hoarding food. Silliness, I know, but with the grocery store out of the picture, that’s what happened.  And there was no more slapping some black beans and cheese in a flour tortilla for a lazy, and quick dinner option.

I expanded my garden to grow as much food as possible, and a wider variety of food than ever before.  Currently I’m growing several varieties of tomatoes, several varieties of peppers, lemon cucumbers, corn, beans, watermelon and most of the herbs.

One of my gardens today

I discovered how much amazing food was at the Austin Farmer’s Markets these days, and there are more markets than ever before. I started trying new things.  And, since I’m eating only what is in season, I started freezing things like tomato sauce, tangerine juice, strawberries and peaches, so that I can eat them when their season is over.

Over the course of the last 5 months, I’ve gotten to know most of the folks I get food from, and now call many of them friends.  The farmers, cheese makers and charcuterie crafters are all very supportive of my effort, and I eat like a queen, just about every day.   And, I know where my food comes from, how it was raised, and ultimately, how it was killed.

Now I find everything I need from these Local suppliers:

Much of my beef, chicken and pork comes from Richardson Farms.   Jim Richardson is a veterinarian, and knows how to raise healthy animals the right way.

Richard Farms at the Triangle Farmer's Market

I get eggs from several folks, usually from Vital Farms here in Austin.  I get lots of cheese from Pure Luck Dairy, a local goat farm I have visited several times.

One of the Pure Luck Dairy Goats

Antonelli’s Cheese shop looks for other local cheeses for me and keeps me in constant supply of great local cheese.

Antonelli's Cheese Shop in Hyde Park

I get bison from Thunderheart Bison almost every week.   Kocurek Family Artisanal Charcuterie, makes amazing bacon, sausages, condiments, pate’s, and rillettes using locally sourced ingredients, from the same farmer’s I purchase my products from.

Kocured Family Artisinal Charcuterie

as does Dai Due.  Full Quiver Farms has an amazing array of cheese available at 2 farmer’s markets.  Here they are at the Cedar Park Farmer’s Market on Saturday.

Full Quiver Farms

I get dairy from Way Back When Dairy, Coffee from Texas Coffee Traders, Olive Oil and Balsamic Vinegars from Texas Olive Ranch, and produce from lots of different farms.

Produce from Tecolote Farms

I discovered some of the best rice I’ve ever had, grown by Lowell Farms on the Texas Coast.  And, I get fresh seafood every Saturday at the Sustainable Food Center Farmer’s Market at Republic Square from San Miguel Seafood.

The only things I still miss and struggle with are avocados, which don’t grow near here and are mostly imported from Mexico, and California.  I have yet to find a local popcorn, although I think Richardson Farms is growing some.  White flour is a challenge, and ready made tortillas are too.

I’ve learned to make cheese and homemade mayo, and have started pickling cucumbers and peppers from my garden.

Pickling my garden peppers

Looking ahead.

I still have 201 days to go of my No Grocery Store Challenge, but at this point, don’t really see the need to go back.    I no longer miss it, have learned to give myself several options each day, and I’m eating better than ever, and growing more food in my yard than ever before.    And I know exactly where my food comes from, and that it didn’t spend anytime on a truck traveling from who knows where, and hasn’t been manipulated in any way to make it shelf stable, or pumped full of hormones and antibiotics. And I like that.

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Grapefruits are in season for one more month, take advantage!

The roommate and I were discussing a strategy to get ready for summer and Barton Springs swim season while weeding the back yard.  We’ve been clearing a space for our new veggie garden, and as we dirtied our hands Amy said, “If only everyone knew how much eating seasonal foods helps local markets, the environment, AND our bodies! “  She’s such a cutie pie.  Seconds later, she admitted that she actually doesn’t know what’s in season in Texas (she’s from the great state of Vermont).

So we decided to come up with a plan that would allow us to be good to the earth and get into tip top shape.  It’s pretty simple.

The Big Tex Seasonal Diet and Life Style Plan:

• Eat mostly fruits and veggies, and EAT WHAT’S IN SEASON
• Your food shouldn’t travel more than you do.  So if choosing between Texas grown strawberry or one from California, go with Texas.
• Support your Local Farmers Market
• If you must eat meat, make smart purchases (free-range, grass fed & free of hormones)
• Drink mostly water, hydration is key
• Bike more than you have been, and definitely bike to get your seasonal veggies!
• Garden!  If you live in an apartment complex, ask your landlord for allotted space to create a community garden.  No space?  I know you have a roof, plenty of shine up there.
• Pick up a physical activity if you don’t already have one.  We’re not gym folk, so we’re doing backyard yoga

Agave nectar from Houston serves as a healthier sugar substitute

It may all sound obvious, but I find it’s easier to eat well and resist the temptation to cave when I say I’m on a diet.  The grand idea is to be more conscious of your body in connection with the earth.  If you eat out and see a menu item with watermelon in depths of January, that should set off a red flag.

We’re using Pick Your Own’s Monthly calendar to help guide us along.

What are some seasonal eating tips that you can pass along to your fellow Austinites? Let us know in the comments or join the discussion on our Facebook page!

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Susan Leibrock shows us the parts of the turnip.

A lot of folks don’t like turnips. Growing up, I sure didn’t. But maybe that’s because the turnip is misunderstood. In the first of a series on Seasonal Eating, we head to the Downtown Austin Farmers Market to get up-close and personal with the most hated root vegetable of them all.

Joining us on our journey is Susan Leibrock from the Sustainable Food Center. She’s working with the Austin Farmers Market to make a cookbook on seasonal eating (Be a part and submit your own recipes!).  In our quest to get to know the turnip, we talk to several Austin farmers to learn to love the turnip.

Brenton Johnson from Johnson's Backyard garden tells us why he loves the turnip.

LEARN: In the 4-minute video, Chris and Susan chat with Brenton Johnson from Johnson’s Backyard Garden, Chef Madeline Pizzo, and Joan Gunderman from Gunderman farms. We learn a lot of interesting things about the turnip, including a couple ways on how to prep them!

SHARE: What’s your favorite way to cook turnips? Any tips on helping people like them?

Fun Facts About the Turnip

• Both the greens and the root can be eaten
• Roasting the root with olive oil and sea salt at 400 degrees makes the turnip sweeter
• Turnips are full of vitamins and minerals that our bodies need during the winter
• Predominantly a winter vegetable, turnip season can last until May
• Soak the turnip or its greens in milk to cut the more alkaline taste

Chris with La Condesa's Head Chef Rene Ortiz and Pastry Chef Laura Sawicki

One of my favorite things about going to the farmers market is being able to talk to the farmers: Each one has a story.  It’s also nice to know where our food comes from and what it looks like before it’s processed. Thankfully in Austin we have several farmers markets to choose from.

This past weekend, we went shopping at the Austin Farmers Market  Downtown with Rene Ortiz, Head Chef at La Condesa, and Laura Sawicki, Pastry Chef at La Condesa, as they prepared for the Sustainable Food Center‘s Chef Series Dinner.

Chef Rene’s family was with him at the market, and for me, it was interesting to watch the kids react to seeing the dead animals that would become food.  In fact, the idea of knowing where our food comes from came up quite a bit as we hopped from stand to stand, checking out the various meats.  It was also cool that each farmer had a book of photos showing the living animals and the environment in which they grew.  You don’t get that at a grocery store!

In the video, below, Chris and the two La Condesa Chefs chat it up with Roberto San Miguel from San Miguel Seafood and Sebastian Bonneu from Countryside Farm.

WATCH: Chef Rene tells us about growing up on a farm. Sebastian shows us his favorite goose. Laura impersonates a dead lamb. [Scroll down for video and stills]

SUPPORT: The Austin Farmers Market is a product of the Sustainable Food Center, a local non-profit to that wants to make affordable, healthy food available to everyone.  Through organic gardening and other programs, they educate children and adults on the importance of  sustainability in order to increase the health of Central Texans. Donate here.

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Chef Laura Sawicki and Chef Rene Ortiz

Locally grown greens at the Austin Farmers Market

Roberto San Miguel holds a Red Snapper

Sebastian Bonneu from Countryside Farm shows off duck eggs, a rabbit and a Guinea Hen raised on his farm.

Chef Rene's final dish was: Roberto San Miguel gulf shrimp, tamarind, lime & chile, Texas crab salad, Hands of the Earth red amaranth.