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Texas Locavore Beth Goulart: What’s in Your Fridge Friday?

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Hailing from the Ozarks, Addie Broyles expanded her cooking (and eating) skills on the West Coast and Spain before settling in Austin, mainly for the aguas frescas at the taco stand down the street from her house where she, her fiance, Ian, their toddler, Julian, and their blue heeler, Shiva, call home.

Relishing food is about taking time to enjoy what has become the often hurried and mundane task of nourishing our bodies. Relish Austin is Addie's search for things that make her go "mmmm." High brow, low brow. Fast food, slow food. In Central Texas. On the Web. On the streets. In your kids' lunch box. In your refrigerator and on your dinner table.

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The entry titled "Texas Locavore Beth Goulart: What's in Your Fridge Friday?."

Home > Relish Austin > Archives > 2008 > July > 11 > Entry

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By Addie Broyles | Friday, July 11, 2008, 07:30 AM

Beth Goulart knows her way around Texas foods. She’s the Austin-based food writer behind TexasLocavore.com, one of the best Web sites to find information about Texas-grown and Texas-made foodstuffs. Her blog includes tons of ideas for what to do with whatever is in season at the farmers’ market, and she keeps tabs on slow food news around the country. She’s also a frequent contributor to Edible Austin and several other local and national publications.

But take heed: Her descriptions and photographs of food will make your mouth water and your tummy cry out, “Yee-haw, let’s eat already!”

What three things are always in your fridge?
—Parmigiano-Reggiano cheese — It adds depth of flavor to dishes made with whatever veggies and legumes are fresh and local.
—lemons and/or limes — They keep for a long time and their juice brightens flavors in everything from cocktails to soups made from fresh, local vegetables.
—unsalted European-style butter — Together with olive oil, it’s the start of nearly every dish. I wish I could find a local purveyor!

What’s your favorite condiment? Texas olive oil. The one they sell at Central Market is so flavorful. It brings greens to life, tastes great sopped up on bread, and turns plain noodles into a suitable side.

If you could eat one local food (or local food-based product/dish) every day for a week straight, what would it be? Texas figs! I’d eat them in gelato, with goat cheese on pizzas, with honey and pine nuts on sweet tarts, and more. I think local figs are one of the very best things about living in Texas.