The Long Hungry Creek Current 12/3/07
Optimism vs. pessimism...
We all have some balance of these two traits in our personality, and they often occur in unusual combinations. Some of it comes from our upbringing, and some from experience. For those of us who travel, or who have moved to Nashville (especially) from the west coast or northeast, this town always seems to be behind the times. But we are making progress.
I just learned that both in our curbside recycling program, “Curby”, and at our drop-off sites, Nashville now accepts plastics numbered 1 through 7! This small move from accepting only numbers 1 & 2, to the full spectrum of consumer plastics will save a lot of plastic from going to the landfill. A small step perhaps, but also a giant leap. Nashville also offers household hazardous waste disposal, free mulch, and nominal fees to cart in large items. Not bad.
Junk mail is a nightmare that results in 100 million trees a year being cut down just to annoy us. About 40% of all landfill mass is from paper products, and it is rising. I don’t know about the rest of you, but about 98% of the junk mail I receive is of no use to me, and goes strait into the recycling bin. I often think about how much less the products and services advertised would cost if those companies stopped wasting so much money on blind marketing techniques. I have often wanted to ask these companies to remove my name from the mail list, and just direct deposit the cost of the ad and postage into my account each time they send out a mailing. I’m not optimistic about the likelihood of their compliance.
Dell computer offers a program where they come to your house and pick up old computer gear, including scanners, printers, and other peripherals. I just called Dell customer service, and they asked if I wanted to set up a pick-up. Dell also operates a large drop-off day once or twice a year. They had no date for the next one yet, but if you watch the newspaper and local TV news, or listen to local radio, they are usually well advertised. The last one was at Vanderbilt.
It is a challenge to remain positive with so much human activity worthy of criticism. But if we accept that each baby step is still progress, we might just squeeze a moment of optimism out of the pessimists among and within us. IF we can harness that moment and direct our efforts, we can make the world a better place! Just thought I’d end on an optimistic note.
--Alan
ANNOUNCEMENT: This week we will collect money for 2 December deliveries, and if after the 10th we have enough growing to harvest for a third delivery, I’ll let you know. That is $30.00 for single shares, and $50.00 for family shares.
Here are a few links that may interest you:
Learn more about recycling drop-off centers- http://www.nashville.gov/recycle/centers.htm
Learn more about “Curby”- http://www.nashville.gov/recycle/Recycling/residential recycling/index.htm
Get rid of junk mail- http://www.erie.gov/environment/compliance/sw_reduction_mail.asp
The Harvest
Lettuce, (Some combination of greens), Chinese Cabbages, Turnips, Radishes, Butternut Squash, Sweet Potatoes, Potatoes, Parsley
Chinese Cabbage and Tofu
Ingredients:
3 lbs. Chinese Cabbage
1 lb. Tofu, firm
1 Onion, large
1 Carrot, large
2 tbsp. Garlic, crushed
2 tsp. Ginger, ground
1 tsp. Mustard, powdered
1 tsp. Oregano
1/4 tsp. Cayenne Pepper, powdered (optional)
4 tbsp. Soy Sauce
1 tbsp. Corn Starch
Preparation:
Peel, quarter, and slice the onions into 1/4 inch pieces and place in a wok. Peel and crush the garlic and add to the wok. Peel and thinly slice the carrot and add to the wok. Add a little water and the ginger, mustard, oregano, and cayenne pepper. Stir fry in the water until the onions become slightly translucent. Turn off heat.
Wash and clean Chinese cabbage and cut the leafy part into 1 to 2 inch pieces. Cut the stalk part of the cabbage into 1/2 inch slices. Place in the wok. Cut the tofu into 3/8 to 1/2 inch cubes and add to the wok.
Mix the soy sauce, corn starch, and a little water in a cup and set aside.
Turn on wok heat and continue stir frying until the cabbage becomes wilted. If necessary, add a little water to keep ingredients from sticking. Add the soy sauce mixture and stir rapidly until all the liquid in the wok is absorbed into a clear starch-thickened sauce. If the sauce becomes pasty, add a little water to thin. If the sauce is too thin, add a little more corn starch-water mixture and continue stirring until the starch dissolves and thickens the liquid.
Serve over a bed of brown rice. Enjoy!
From: http://www.all-creatures.org/
Red Hot Potatoes (Batata Song)
Style: South Indian Vegetarian (Konkani)
4 big potatoes boiled and cut into cubes
2 medium onion(s) sliced finely
1 big tomato(es) chopped finely
1 teaspoon(s) red chilli powder or as per taste
1⁄2 teaspoon(s) tamarind paste or as per taste
4 tablespoons oil
salt to taste
1. Heat oil on medium level in a pan for about 2 minute(s). Add finely sliced onions and fry on medium heat till they are lightly browned. Now add red chilli powder and fry for a few more seconds on low heat till you get a good roasted aroma.
2. Add chopped tomatoes and fry again on medium / low heat for 3 minute(s) or till the tomatoes are tender and the oil has left the sides of the pan.
3. Add now the tamarind paste and the boiled potato cubes. Sprinkle some water and salt to taste. Mix thoroughly. Cover and keep on low heat for about 4 minutes.
From: http://www.syvum.com/
Kale with Tahini Dressing
Kale can be used raw or steamed. Tear or cut kale into small pieces. Works with other greens too.
Tahini dressing:
* 1/4 cup tahini
* 1/2 cup apple cider
* 1/2 Tbs. apple cider vinegar
* 1/2 Tbs. rice vinegar
* 1/2 Tbs. shoyu
* 1/8 cup poppy seeds
* 1/4 cup filtered water
Blend together and serve.
From: http://captious.wordpress.com/category/category/dark-leafy-greens/
*Put your basket in your car!
