Local Ladle is a Boston-based company producing tasty portable foods from a variety of ethnic traditions. I formed Local Ladle because of my commitment to sustainable agriculture and my passion for practical and delicious approaches to a plant-based diet. While Community Supported Agriculture members and farmer's market shoppers are usually home cooks with the time, energy and the skills to turn seasonal produce into meals, many people wish that they could eat locally without having to chop and cook the vegetables themselves. Many fine restaurants are now offering local seasonal foods on their menus, but what about those wanting a a quick inexpensive bite to eat? That's where Local Ladle steps in -- shortening the farm-to-table journey for the busy and the cheap.

In March 2009, Local Ladle began producing knishes and pasties for sale at City Feed and Supply on Centre St. in Jamaica Plain, MA.. Local Ladle's products are produced at The Food Project kitchen on the Roxbury/Dorchester line. Most of the vegetables come from local farms, including The Food Project, Newton Community Farm, Vangaurden CSA, Allandale Farm, Verrill Farm and the farmers of the Shared Harvest CSA. When possible, Local Ladle sources within 10 miles of production and sale.

If you haven't spent much time in England or Michigan's Upper Peninsula, you are probably unfamiliar with pasties. You may be wondering if pasties (pronounced pass-tees) are related to pasties (pronounced paste-ees). The pasties that I will be making are a filled handpie similar to an empanada, but with a pastry crust. The pasties that you are thinking about are also designed to seduce you to consume the contents, but those contents have a lower nutritional value. I am currently exploring ways of benefiting from the potential confusion between the two.

Pasties originated in Cornwall, England as the miner's dinner. These simple meat and vegetable-filled pies had a substantial crust that could hold the contents warm and secure while tucked in the miner's shirts as they worked. Way down in the mine away from wash facilities, miners could hold onto to the pie with their dust covered hands and toss the dirty crust when they finished their meal. Everywhere English miners have settled in this country -- especially Michigan and Pennsylvania -- pasties remain part of the regional cuisine. I have long known and loved pasties because I'm a member of an Anglo-American family and have enjoyed them on my many trips to England. You can read much more about pasties on Wikipedia.

Local Ladle's pasties will come in several varieties taking advantage of seasonally-available produce and the flavors of the world's healthiest cuisines. In addition to vegetables, all Local Ladle's pasties contain a dense protein source such as soy protein, tofu or beans. Currently we have on tap the following:

First Nations Pasty -- built on the Three Sisters of the Native American diet: corn, beans and squash

Pasty Provençal -- traditional veg of the Cornish pasty -- leeks, carrots, potato, rutabaga -- but flavored with Herbes de Provence

Licky Pasty -- a leek-heavy traditional veg pasty

Jerky Pasty -- a Jamaican-flavored mixed summer veg pasty with a tomato base

Mideast Peace Pasty -- the region is united in a chickpea and Jerusalem artichoke base flavored with Za'atar

So, my other cultural inheritance is New York City Jew, but The City (as it is known) would be enough to remind me that if you are looking for portable nutrition with a side of mustard, look no further than a knish. Typically round, except for those that are typically square or rectangular, these potato- or kasha-filled yum muffins screamed for me to make them and fill them with Maine potatoes, sweet potatoes, kale, spinich, barley, mushrooms and whatever else had a bit of mush and a dollop of delish. My knish are vegan and the dough has quite of bit of whole wheat and also potato.