The East End Food Co-op, along with 70 other co-ops across the country, is leading an "Eat Local America" challenge.

They want you and your family to try to consume 80 percent of your diets (four out of five meals) from food grown or produced locally -- that is, from within about a 125-mile radius. That'll make you a "Leading Locavore." Try to do five local meals a week and you'll be a "Local Learner."

The challenge runs from July 15 through Aug. 15, so you'll have lots of local produce to choose from. And you need not worry if you fall off the wagon here and there: After signing up on a poster at the co-op, participants monitor their own progress.

There will be several opportunities to rub elbows with like-minded folks. Most of them happen at the Gemini Theatre that also is in the Factory at 7501 Penn Ave., Point Breeze, including:

• A "meet and greet" to sample local fare and get tips for finding it at 7 p.m. Wednesday.

• A "Recipe Swap" and cooking demonstration on July 23.

• A canning demonstration and discussion on how you can preserve local food to make it easier to eat it year-round, on July 30.

• On Thursday, Aug. 7, challenge participants will get a discount on dinner at Legume Bistro in Regent Square. The day before, participants will have a chance to work on Braddock Farms in Braddock for a "volunteer action project" led by Grow Pittsburgh.

• The challenge culminates in two big feeds: an organic barbecue at Braddock Farms with Slow Food Pittsburgh and Grow Pittsburgh on Aug. 10 (details at growpittsburgh.com) and a "Harvest Potluck and Celebration" at Frick Park Pavilion on Aug. 13.

Why eat local besides how good it tastes?

Well, co-op general manager Rob Baran notes that local food also can be more nutritious, "because it's often harvested or processed the same day it arrives at the co-op." And it saves energy, by limiting the distance food travels, and helps farmers and producers in this region.

To help consumers and producers connect, the co-op marks local foods as such in the store and offers customers a local foods brochure. (Earlier this week, East End Food Co-op outreach coordinator Chris Farber said the store had 21 local produce products; 47 local products, including bread, dairy, meat and honey; and six locally made bodycare products.)

The co-op and the other co-ops behind the challenge are members of the National Cooperative Grocers Association. Each is defining "local" and the other parameters of its own challenge. For details -- including ideas for localizing dinner, lunch and breakfast -- visit eatlocalamerica.coop, which links to eastendfood.coop.

So far, Mr. Farber says, 15 folks have signed up for the challenge. One is Squirrel Hill's Cindy Green, who runs the "Eating Local in Pittsburgh" blog (eatinglocalinpittsburgh.blogspot.com.), which she describes as the "musings of a mother of three struggling to feed herself and her family as much food as possible that is grown or at least made within a 100-mile radius."

She's learned how that saves energy and more, but having grown up with a garden, "I knew how good everything could taste," she writes.

"I signed up for the challenge mostly to be involved in a community of like-minded people," writes the woman who also started a Yahoo group that is about 100 strong. Eating local can be hard but not impossible, she writes, noting, "My kids make it especially difficult, two of them being extremely picky eaters. I am learning more and more, though, and experience and practice help a lot."

FRITTATA WITH GRUYERE, LEEK AND CHARD

PG TESTED

This recipe was shared by Chris Farber, outreach coordinator for the East End Food Co-op, where you can get the local ingredients, including the cheese. "We sell two varieties of Swiss -- baby and lace -- made locally by Minerva Farms in Minerva, Ohio (roughly 75 miles away)," he notes. "Baby Swiss is a better choice for this recipe."

• 1 bunch local Swiss chard, tough stems discarded
• 2 tablespoons unsalted Amish butter
• 1 medium local leek, white and tender green parts thinly sliced
• 1 teaspoon salt, plus more to taste
• 6 large local eggs
• 4 ounces local Gruyere or Swiss cheese, grated (about 3/4 cup)
• Freshly ground black pepper to taste

Preheat oven to 425 degrees.

Wash chard in cold water several times. Drain and transfer to a pot, cover and cook over high heat for 1 to 2 minutes or until wilted and bright green. Drain and run under cold water until chilled. Squeeze dry and chop.

Heat the butter in a heavy saute pan. Add the leek and 1 teaspoon of salt. Cook 5 to 7 minutes until softened; regulate the heat to prevent browning. Remove from heat.

Crack the eggs into a mixing bowl and whisk briefly. Add the chard, leek and cheese. Season with plenty of black pepper and, if desired, additional salt.

Butter a 9-inch pie plate or cast-iron skillet. Pour in the egg mixture and smooth the surface with a spatula.

Bake for 35 to 40 minutes or until puffed and golden brown. An inserted knife will come out clean when the frittata is ready.

Serves 6.

-- East End Food Co-op