The Long Hungry Creek Current 11/12/07
Eating local:
The volume of phone calls and emails inquiring about the CSA this year was noticeably higher than in previous years. I am also aware that stories about local food and organic food have appeared with surprising regularity this year. The trend not only includes people buying local, but also seeking restaurants that serve seasonal local fare. Saturday night on NBC’s Nightly News, I caught a report about this and other trends. (Link to the report below)
One rather disturbing statistic from Harry Balzer, vice president of the NPD Group, and a food trends analyst, states that less than half of American meals contain 1 fresh ingredient. More people want to eat at home these days, but increasingly purchase frozen meals to achieve this goal. It seems home cooking is becoming a lost art. I even saw a TV commercial last week touting that frozen foods are as nutritious as fresh foods. Not a mention of the benefits of living food and the enzymes and organisms that make eating fresh a superior way to eat.
The number of organic products has also increased substantially in the last few years, as I’m sure you have all noticed in all grocery stores. Organics now make up the fastest growing segment of the food marketplace. Michael Pollan draws a clear distinction, however, between industrial organic and growers like Jeff- local producers who care for diversity and the health of the whole ecosystem while farming.
Last week on NOW, a PBS show, another trend in Appalachia was covered, converting tobacco farmers into organic produce farmers. While my enthusiasm was soaring at the beginning of the show, one farmer’s comments brought me back down a bit. “I do it for the money. Period. No. I do not do it for the earth. No. Absolutely not.” I struggle with this because I not only want things to happen, but to happen for the right reasons. It seems too often, the bottom line is the top motivator of change. I guess I’ll have to learn not to look a gift horse in the mouth! On the positive side, past claims that farming organically could not compete with “chemical” farming in profit or yield, have definitely been proven wrong. Eat up everybody, we have access to some of the best produce around. Jeff is one farmer who does the right things for the right reasons!
--Alan
Upcoming workshops at Jeff’s farm with Crazy Owl, RSVP- mailto:crazyowl@myway.com
Herbalism Class, Saturday Nov. 17, 1PM to 4PM
We could really use grocery bags again! Please bring us your extras.
Here are a few links that may interest you:
NBC Nightly News on local eating- http://video.msn.com/video.aspx?mkt=en-US&brand=msnbc&vid=0e799db2-e5ae-40ed-a331-799588917f25
Letter to the editor from CSA member Kara Carden (It’s the first letter)- http://www.tennessean.com/apps/pbcs.dll/article?AID=/20071110/OPINION02/711100310/1053
The Harvest
Lettuce, (Some combination of greens), Chinese Cabbages, Peppers, Turnips, Radishes, Butternut Squash, Sweet Potatoes, Potatoes, Parsley
Meat and Cabbage
(Old German Recipe)
1lb ground beef (tofu, TVP, Boca, etc.)
1/3 cup rice, uncooked
2 tablespoons butter
1 onion, finely sliced
1 egg, well beaten (or egg substitute)
1 cup tomato soup
1 lemon, juice of
1 teaspoon sugar
1 teaspoon parsley, minced
½ cup chopped celery
salt & pepper
6 leaves cabbage
1. Season the hamburger well with salt and pepper and add the egg.
2. Mix well.
3. Mix in rice.
4. To make sauce, melt the butter and add the tomato soup and an equal amount of water and add onion.
5. Add the parsley, celery, lemon juice, sugar, salt and pepper, and cook for 10 minutes.
6. Wash the cabbage leaves and boil until tender.
7. Put 2 tbsp of meat mixture in each leaf and roll tightly.
8. Secure each roll with a toothpick.
9. Place in a saucepan and pour sauce over rolls.
10. Cover pan tightly and cook slowly for 3 hours.
11. Serve very hot.
From: http://www.recipezaar.com/54492
GHANAIAN COLLARD GREENS
* 1 pound collard greens (substitute any greens)
* 1 cup water
* 4 tablespoons olive oil
* 1 cup chopped onions
* 1/4 teaspoon minced tomato
* Salt, to taste
* 1 jalapeno, diced
* 1 magi cube (find seasoning cube at Carribean or West-African stores; can substitute a boullion cube)
Wash the greens thoroughly. Remove any discolored spots and cut out any thick woody stems. Place greens in a heavy saucepan with 1 cup of of the water, cover, and bring to a boil. Lower the heat and cook for 20 minutes, or until the greens are tender. When ready, drain the greens, reserving the liquid, and cut them into small pieces. In a heavy skillet, heat the oil and cook the onions until they are lightly browned. Add the tomatoes and greens. Cook uncovered until almost dry; crumble the magi cube into the pot, then add greens and chilies and cook for an additional 10 minutes.
From: http://ecologycenter.org/newsletter/20051006.html
Ethiopian Cabbage Dish
INGREDIENTS
* 1/2 cup olive oil
* 4 carrots, thinly sliced
* 1 onion, thinly sliced
* 1 teaspoon sea salt
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon ground cumin
* 1/4 teaspoon ground turmeric
* 1/2 head cabbage, shredded
* 5 potatoes, peeled and cut into 1-inch cubes
DIRECTIONS
1. Heat the olive oil in a skillet over medium heat. Cook the carrots and onion in the hot oil about 5 minutes. Stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes. Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes.
From: http://allrecipes.com/, submitted by stamarex
*Put your basket in your car!
