Walk into any grocery store, and you’re likely to find an array of bright, glossy lemons, limes, oranges, and grapefruits. These citrus staples are beloved for their flavor and versatility, but have you ever paused to consider where they come from? In New York, the answer is almost never “locally grown.” Most citrus fruits travel thousands of miles to reach your plate, leaving behind a significant environmental footprint. The good news? You can shift toward local eating without sacrificing flavor by exploring native or regionally available alternatives like staghorn sumac.

Why Citrus Isn’t Local to New York

Citrus trees thrive in warm, subtropical, and tropical climates. Florida, California, and Texas are the United States’ primary citrus-producing states. Lemons and limes, in particular, require consistent heat and humidity to grow, which makes them impossible to cultivate commercially in New York’s colder climate. By the time citrus fruits make their way to New York grocery stores, they have undergone long-distance shipping, refrigeration, and packaging, all of which contribute to greenhouse gas emissions and resource use.

Meet Staghorn Sumac: A Local Tangy Hero

Staghorn sumac (Rhus typhina) is a shrub native to the northeastern United States that produces vibrant red, cone-shaped clusters of berries. These berries are tart and citrusy, with flavor notes reminiscent of lemon or tamarind. Once dried and ground, sumac becomes a versatile spice that can be sprinkled on salads, meats, and roasted vegetables or steeped in water to make a refreshing “lemonade” without lemons.

Not only is staghorn sumac abundant in New York, but it also thrives in the wild, requiring no industrial farming practices. Foraging for sumac (in areas free of pesticides and pollutants) can be a rewarding way to connect with your local landscape while reducing your reliance on imported citrus.

Other Local Alternatives

1. Cider Vinegar: For recipes that call for citrus acidity, cider vinegar offers a tangy, fruity substitute. It’s locally produced throughout New York and can balance flavors in marinades, dressings, and sauces.
2. Cranberries: Native to the Northeast, cranberries provide a tart, citrus-like zing in both savory and sweet dishes. Use fresh cranberries in relishes or as a garnish.
3. Sour Apples: Varieties like Granny Smith or Northern Spy offer a bright acidity that works well in salads, desserts, and even savory applications like soups.

Why Choose Local?

1. Environmental Benefits: Eating local reduces the carbon emissions associated with transportation and refrigeration of imported produce.
2. Freshness and Flavor: Local produce is often fresher and more flavorful because it hasn’t spent weeks in transit.
3. Support for Local Economies: Choosing regional ingredients supports farmers and foragers in your area, fostering a more sustainable food system.
4. Seasonal Eating: Embracing local alternatives encourages creativity in the kitchen and a deeper connection to the rhythms of nature.

Making the Switch

Transitioning from lemons and limes to local alternatives may take some adjustment, but it’s an opportunity to diversify your palate and deepen your commitment to sustainable eating. Experiment with staghorn sumac, cider vinegar, and other local tangy ingredients to discover new layers of flavor. By choosing local, you’re not just making a more environmentally conscious choice; you’re also celebrating the unique bounty of New York’s landscape.

Next time you reach for a lemon at the grocery store, pause and consider a local alternative. The earth—and your taste buds—will thank you.