Tuesday, October 21, 2008
We Are One Big Corny Family
A few adult bevvies at the tailgate eased my pain. : )
I played the entire game like a martyr (fool), and didn't go to the doc til Thursday. They're going to check for ligament damage today. SERIOUSLY, how can you catch an ordinary ball and break a finger??? Getting older is a drag! I'll be out of sports for a couple weeks...but you can bet I'll still be raking leaves. Ahhh, it's that time again on our little old street in Champaign. Last year I put out 81 bags before giving up.
I'm about halfway through a documentary called King Corn, produced by two college friends who move to Iowa to grow an subsidized acre of corn. The first thing they discover when giving a sample of hair is that most of the carbon in their/our bodies is CORN. Carbon is the backbone of every organic molecule in your body, including proteins and fatty acids. How is it we are consuming SO much corn? Let's go straight to the source and use their words - The Corn Refiner's Association:
Refiners separate the corn into its components -- starch, oil, protein and fiber -- and convert them into higher value products.
Corn Sweeteners are the most important refined corn products. Last year, corn sweeteners supplied more than 56 percent of the U.S. nutritive sweetener market.
Ethanol, which is gaining increasing acceptance as a cleaner burning option for motor fuels.
Starch -- a mainstay of the industry and of the U.S. economy Americans rely on corn refiners for over 90 percent of their starch needs.
Corn Oil
Feed Products for animals
Click here to check out the scoop about King Corn - definitely worth watching!!
Wednesday, October 15, 2008
OPRAH
Monday, October 13, 2008
Wonderful Market weather
Friday, October 10, 2008
Bless The Beasts and Children
By TRACIE CONE, Associated Press Writer
– Thu Oct 9, 3:59 pm ET
ATWATER, Calif. – At the J.S. West and Cos. poultry farm, half a million chickens are squeezed six at a time into wire cages where they must share 2 square feet of space.
Beneath them, conveyor belts whisk away excrement while 1.2 million eggs travel from hen to carton each day without touching a human hand.
California voters will decide next month whether this kind of operation is an example of factory farming at its most efficient — or the cruel farming practices of producers concerned only about the bottom line.
If approved in the Nov. 4 election, a ballot measure called Proposition 2 would prohibit ranchers from keeping chickens, veal calves and breeding pigs in pens or cages that are too small for the animal to move. It is the farthest-reaching measure dealing with farm animal treatment ever put before voters in any state.
Ranchers would have to ensure that their animals can stand up, turn around or stretch.
But since producers have voluntarily phased out the caging of newborn calves and breeding sows, debate over the measure has centered primarily on California's 19 million egg-laying chickens, 90 percent of which are housed in so-called battery cages like the ones at J.S. West.
The restrictions would take effect in 2015, with violations carrying a $1,000 fine.
Major egg producers oppose the initiative and insist the current method of mass production is the most efficient way to deliver inexpensive eggs. They warn that egg producers will move out of state or across the border if voters approve Proposition 2.
The J.S. West farm in Atwater, about 110 miles southeast of San Francisco, already has delayed expansion plans while awaiting the voters' decision.
"Even if I had money to make all of the changes, we would not be competitive with the rest of the nation," company President Jill Benson said. "Eggs would be outsourced. We don't have the consumers for more expensive eggs."
Opponents have raised nearly $7.5 million, including donations of $100,000 or more from at least 15 poultry producers. Two of the largest donors to the campaign against the initiative face an unrelated federal investigation into alleged egg price-fixing.
Supporters have raised nearly the same amount, including $3.8 million from the Humane Society. Most of the rest has been donated by individuals.
Jennifer Fearing of the Yes on 2 campaign compared the chicken cages to spending "your entire life on an elevator with eight other people."
The California initiative would be the first in the United States to include battery cages used to house egg-laying hens, which currently are being phased out across the European Union because of cruelty concerns.
If it passes, supporters hope it would trigger a national movement aimed at poultry producers.
Supporters of Proposition 2 say it will give small egg-farming operations a better chance to compete. But large egg producers argue that the small farms cannot meet California's demand for an inexpensive source of protein. Even the large producers can meet only two-thirds of California's demand, Benson said.
State law already requires that animals in enclosed areas have adequate food and water, plus room to move freely.
"I do not perceive that there is suffering," said Julie Buckner, who heads Californians for SAFE Food, which is fighting the proposition.
Benson, the egg company president, said the health of their hens is of foremost concern to farmers.
"Ask them how they know our chickens are unhappy," Benson said. "They're making emotionally based decisions about what chickens want."
About 10 percent of California's eggs are produced by cage-free hens, and Benson's operation is no exception. Although specialty eggs are the largest-growing segment of the market, producers say demand for the more expensive cage-free eggs has not kept up with supply.
The proposal picked up support Wednesday from The New York Times, which urged other states to adopt similar restrictions.
"No philosophy can justify this kind of cruelty, not even the philosophy of cheapness," the Times wrote in an editorial.
"To a California voter still undecided on Proposition 2, we say simply, imagine being confined in the voting booth for life. Would you vote for the right to be able to sit down and turn around and raise your arms?"
Wednesday, October 8, 2008
Getting creative with STEEL CUT OATS
"I thought I'd also pass along a tip for cooking your steel cut oats that I use all the time. Aren't they just the best? You can cook them in the crockpot....1 cup oats to 4 cups water or I've read apple juice is good too. Add in any spices that you like and a dash of salt.....add any fruit (chopped apples, raisins, dried cranberries etc.) about 1/2 way in the cooking process. They should take about 3 hrs. on low. I do this on the week-ends and then divide them up in portions and they keep in the fridge for at least a week, sometimes even longer, depending on what I've added to them. Sugar-free Davinci Vanilla syrup is great mixed with them too! I've even added some canned pumpkin and pumpkin pie spices once and they turned out really good!"
Crockpots rate in the top 5 of great inventions, in my book.
Tuesday, October 7, 2008
One leg on the wagon, one leg off...
Now it's an effort to get back on track. Since I couldn't shop at the Market over the weekend, I'm out of most of my fresh staples and just sort of getting by. I did pick up some free-range chicken from Schnuck's for fajitas the other night - $8.99/lb. While I am willing to pay extra to guarantee that the chickens were provided outdoor access and not treated cruelly, I think I could find less expensive options.
Here's an example - Sonrise Farms, located in Vermilion County, Illinois, approximately 25 miles northeast of Champaign-Urbana and 20 miles northwest of Danville. They sell beef, pork, chicken, turkey, and eggs directly to customers. The chicken: $2.25/lb.
Other great local farms selling their stuff (click on name to go to website):
First Fruits Produce - Mahomet
Moore Family Farm - Watseka
Tomahnous Farm - Mahomet
Thursday, October 2, 2008
You CAN eat "junk food"...
You have to watch your delivery and attitude when you talk food with people who aren't quite as into it as you are. I guess that applies to any topic, really - but food is a delicate issue for a lot of reasons. It's pretty easy to find interest and get a positive reaction when you rave about farmers markets and the goal of eating locally/seasonally, but when I say ANYTHING about factory farms or slaughterhouses or chickens in crates...well, you know how that goes. It's really uncomfortable. I don't want to be THAT person, but then again someone has to be.
An underlying thought in almost all of the books I've read is that most people have no idea where their food comes from, and a great number DON'T WANT TO KNOW. They don't consider how far it's traveled (e.g. bananas or grapes, especially in the winter), and they REALLY don't want to think about the fact that their chicken breast used to be a creature crammed in a cage.
With regard to the first issue, a new law could change that for the better. Click here.
And the second? Not sure how to help with that.
Wednesday, October 1, 2008
Amazing applesauce
Applesauce (from http://www.elise.com/)
Prep time: 45 minutes.
- 3 to 4 lbs of peeled, cored, and quartered apples. Make sure you use a good cooking apple (I just took a chance with whatever Tom gave me, honestly).
- 4 strips of lemon peel - use a vegetable peeler to strip 4 lengths (since I couldn't get my peeler to work right, I just put the rinds in)
- Juice from the lemon
- 3 inches of cinnamon stick
- 1/4 cup of dark brown sugar
- up to 1/2 cup of white sugar
- 1 cup of water
- 1/2 teaspoon of salt
Put all ingredients into a large pot. Cover. Bring to boil. Lower heat and simmer for 20-30 minutes.
Remove from heat. Remove cinnamon sticks and lemon peels. Mash with potato masher.
Ready to serve, either hot or refrigerated. Delicious with vanilla ice cream or vanilla yogurt.
Freezes easily, lasts up to one year in a cold freezer.
****NOTE: this is a follow-up. If you don't freeze the fresh applesauce, it starts to get a bit tart quickly. I ate some yesterday (10/7) and the taste already wasn't very good. : (
Monday, September 29, 2008
A new week...
I've continued to eat pretty well (and mostly Market food), although I confess that I did have two meals out over the weekend. After painting for 5 hours PLUS each day, cooking dinner just wasn't happening. I had a burger combo Saturday and a humongous burrito last night. Were they good? The burrito was, and I wolfed down the fries. Did I feel guilty? Yeah, I kinda did, on nutritional and moral levels. Will I go out to eat again frequently? Yes. I know my lifestyle and my habits.
I do have some changes planned, for sure. I think I've put off writing them down because that sets things in stone and makes it harder to change my mind. One that I'll state for the "record" today - no more frozen dinners. They're so convenient for lunch, especially since I eat while I'm on the air. The lean ones aren't too high in calories, but the sodium content is ridiculous. They aren't a good choice for many reasons...and I can't get out of my head that I read that the meat (e.g. salisbury steak) is often from baby cows killed almost immediately after birth for that purpose. It will be more challenging to come up with something fresh for lunch every day, but it's definitely doable.
Saturday, September 27, 2008
Paul Newman
Above all, Mr. Newman was a humanitarian and philanthropist. In 1982 he created Newman's Own all-natural food products with writer A.E. Hotchner. The first Newman's Own product was salad dressing. The brand has since expanded to include pasta sauce, iced tea, lemonade, popcorn, pretzels, cookies, coffee, grape juice, salsa, pet food, and most recently wine. The instantly recognizable picture on the label began as a sketch of Mr. Newman given to him by a young fan many years ago. What is truly amazing about Newman's own is that EVERY PENNY after taxes goes to educational and charitable causes. $250 million has been given to hundreds of charites, including the Hole in the Wall Gang Camp for seriously ill children that Newman and Hotchner co-founded in 1988. Today, there are eleven camps around the world that have helped over 135,000 kids, all free of charge.
He told his daughter a week ago, "...it's been a privilege to be here." I believe the privilege has been ours.
Thanks for the Shout Out!
Thanks also to Steve Plock and Tricia Ravelo, UI students covering local beats who interviewed me for class projects (environmental issues and sustainable agriculture, respectively). It was fun as a radio person to be the subject of an interview for once, and more importantly I'm really happy to get the locavore story out to students. If they send me copies of their work, I'll definitely post it here. : )
Apples are HEAVY
1/2 peck gala apples (last week for Roth Farms - LOVE those guys)
3 green peppers
2 red peppers
2 HUGE sweet onions ($1 each, again from Roth)
loaf honey wheat Amish Country Bakery Bread
small bottle apple cider vinegar from Co-op
What am I forgetting? There was something else. I was bummed that I couldn't buy any free-range eggs, but I didn't dare shove those in my increasingly-bulging backpack. My goal is to find that label on eggs as often as I can, but that's not easy because only a small number of farmers allow birds access to the outdoors and the grass they love so much. Most of the time it's easiest to find eggs from "cage-free" hens. It's wonderful that they aren't living their lives in ridiculously small, cramped cages...but some may never leave the barn or be provided straw or grass. So much to learn!
I got home and stretched my back and neck for a while, then made some garlic herb linguine with fresh pesto. No, I didn't rush off to buy something tasty from a fast food restaurant because I "can" today. Maybe later, maybe not. I have hours of painting to do at home and I might be too hungry upon completion to fix the oven-fried chicken I'm intending to bake. We'll see.
Friday, September 26, 2008
"Be the change you seek in your world." —Gandhi
For the past three weeks, I have lived on $100 (less, really) per week on the freshest, tastiest, and healthiest food possible. The $20 left from those three weeks will go with me to the Market tomorrow, as I continue shopping and promoting local/seasonal eating on my own. I could have done it on less money, really; with even smarter planning I believe two people could've lived on that budget. I enjoyed more meat than I would typically eaten, improved my cooking by making some true staples of home cooking, and never EVER felt hungry. My mood was pretty constant even through a lot of stress due to a crazy schedule.
I read several books (referenced on the front page of the blog), learning more about localism, seasonal eating, sustainable agriculture, the blight of factory farms, the plight of family farms, the growing popularity of CSAs (community supported agriculture), organics, the impact of our food choices...etc etc. I've watched films like The Real Dirt on Farmer John and The Future of Food (genetic engineering). I still have several books and films on the way.
I immersed myself completely in all things food and agriculture, as is my personality - I can get a little obsessive. It really helped to get a view of the big picture, though, while dealing with my own small goals. In educating myself, I hope to pass along my knowledge and passion for these issues...without preaching too much. : ) I take after my father and find it all too easy to climb on a soapbox and rant.
I wasn't surprised to find that many people had never heard of a "locavore" and thought it must be a terribly difficult endeavor. But conversely, I've realized that there are many, many people who are searching for ways to make a difference in their lives and in the overall picture. They are making changes large and small, and every change helps. Those people are increasing in numbers and they're growing louder.
I'm not going to try to fool you or myself. As much as I'd love to eat seasonally and only buy organic and (as much as possible) local food, I know that it won't always be possible. Life, time, and financial constraints get in the way. I have my lazy spells and I can't pretend I love cooking enough to do it every single day. I appreciate and even crave convenience as much as anyone else. But I'm REALLY going to try to take the lessons I've learned and the habits I've formed beyond this last locavore night.
I plan to spend a little time thinking about my goals and then I'll write to express them. What I express NOW...my overwhelming gratitude to the City of Urbana, the vendors at the Market at the Square, and the Illini Radio Group. Thank you for allowing me this tremendous opportunity and the chance to be an ambassador for the locavore movement.
Thursday, September 25, 2008
One More Day
Tomorrow is my final day of living by the locavore book...but then what? I'll address that, well, tomorrow.
Wednesday, September 24, 2008
A One-Woman Assembly Line
I feel like I've been disconnected for the past couple days. I've been eating Market food but not able to cook creatively and abundantly like I did for the first two weeks. It's just been impossible and I'm very tired. Tonight, though, I got back on my game and feel really good. I confess that I sampled the tacos brought to the Sprint store by the kind folks at Taco Loco, a new restaurant across from Menards. The Sprint manager thrust them on me and yes, I was super hungry. (They were amazing, by the way - when I saw fresh cilantro on top I knew they had it going on.) I don't do very well saying no to yummy stuff, although I'm proud that in the past week I have refused pecan pie, a double cheeseburger, a bouquet made from strawberries dipped in yogurt, and everything at the Pick Your Purse Preview Party.
Anyway, by eating just a little I was able to refocus my attention on the projects waiting for me at home. I was going to make oven-fried chicken (using bread crumbs to fake the breading) which would've been somewhat time-consuming, but instead I baked 4 loaves of zucchini bread, cut up a delicious seedless melon, and made a fresh batch of pesto. Using pine nuts made all the difference this time. It was fantastic. Messy...but fantastic. I also washed a mound of dishes that sort of resembled the illustration from one of Shel Silverstein's poems in Where The Sidewalk Ends. (Sarah Cynthia Silvia Stout Would Not Take The Garbage Out ).
But you know, it was wonderful to get back into the kitchen and cook and clean - while it can be overwhelming at time, there's a certain element of relaxation to it after a long, loud day.
The greatest pressure with eating locally (and buying as much as I have been every week) is the rush to consume everything before it spoils. I searched everywhere for Debbie Meyer's Green Bags at the store but ccouldn't find them. Apparently they keep produce fresh for years, maybe. Actually, I guess it's a month. Of course a family wouldn't take as long as I do to work their way through the fresh market food.
Tomorrow - the roast with potatoes, onion, and carrots (non-market). Maybe some fresh dill bread and butter. MMMMM!! I'll have a huge salad for lunch, with mixed greens, peppers, cucumber, and tomato (if there's any left in my garden). I tell you what, the food never ceases to be delicious.
Saw this article on Yahoo News! today - a main headline. It cites a new Government Accountability Report on factory farming out today, and begins...
"Factory farms can produce more raw waste than large U.S. cities, threatening not only water quality but air quality as well. Both the number of factory farms and animals fed in confined feeding lots has more than tripled in 20 years, and yet the Environmental Protection Agency is trying to roll back already weak pollution regulations."
CLICK HERE to read more.
Tuesday, September 23, 2008
Peaches in my purse
I'm excited to put together another crock pot meal for tomorrow - sirloin tip roast from Triple S with all the fixins (potatoes, carrots, onions, etc). MMMM...love the crock pot. You know, it's hard to find a basic, no-frills recipe for roast online. So many had fancy ingredients and too many things that deviate from the Market. I thought the idea of crockpotting was to make life easier!
Gotta dash home to change into my dress clothes and "eat dinner" at 3, as it were.
Monday, September 22, 2008
Back in the Groove
You know, THAT is what I've been thinking about the most today - how incredibly GOOD I feel. Everyone asks right off, "have you lost weight??" They assume that because I'm eating so many fruits and veggies and no "treats," that I must be wasting away. Once I remind them that the Market has fantastic meat and Amish bread, I assure them that being hungry and dropping pounds are NOT results of the plan. I don't own a scale but I'd guess I'm the same, really.
More importantly, I feel wonderful. Yes, there's some added stress with food preparation and cleanup, but overall I'm pretty happy and relaxed. I don't get cranky due to hunger between meals, and there's been none of that soaring up and crashing down from a sugary mid-afternoon treat or soda. I'm sure it's a combination of things:
1. Nutritious, fresh, tasty food
2. Lack of preservatives, chemicals, hormones, hydrogenated garbage, etc
3. Working hard at something I'm very excited about
4. Interacting with the people responsible for my food - gosh, I love hanging at the Market and getting to know the vendors.
5. Knowing that I'm doing my small part to promote localism and (at least for now) step away from large scale agri-business and the corporate takeover of, well, everything.
Don't worry, I'm not going to start preaching. : ) I just feel so upbeat and positive and I am 100% certain my healthy Market diet is playing a huge part in that. Please, come out to the Market this Saturday and see what I mean. Even though TFAM techically ends after this week, I still plan to be there.
Sunday, September 21, 2008
Heading back to C/U
After three weeks (not counting shopping before "TFAM") of marketing, I'm growing sentimentally attached to some of the vendors. So many - well, almost all - are incredibly friendly, helpful, and (if they remember me) excited about discussing my "locavore" adventure. One of my faves is the guy from Kuntry Kettle. I hate that I don't know his name, but if you frequent the Market you've seen him and his honey, bbq sauce, salsa, etc. I'll post a picture so that you'll know immediately. He's fun to chat with and I've updated him each week on the progress of TFAM. He thinks I could live on far less money and while I believe I'm frugal enough to cut back, I wouldn't want the powers that be to get any ideas!! : ) Anyway, I commented that I would love to do this again next summer, and he said, "you know, you'd have to do something sensational to make it better...up the ante somehow." I laughed and replied, "yeah, sort of like reality TV, right? They always have to outdo what they've accomplished in the past." I walked away still thinking about it - what COULD I do to make it even cooler if I tried again? I've found out that a person can easily live off Market food, within a very reasonable budget. Gosh. Any ideas?
Saturday, September 20, 2008
Week Three begins...
Anyway, here's this week's list:
2 lbs. sirloin tip roast
1.16 lb. Italian lamb sausage (Country Cottage Farm)
dozen large brown eggs
Pasta Alley Zesty Italian chicken noodle soup mix
(includes noodles)
Zesty garlic sauce mix (like alfredo)
small package garlic and herb linguine
2 loaves Homestead Bakery bread (dill, oatmeal)
jar Kuntry Kitchen Country Garden Salsa
6 ears sweet corn (keep it in the husk til you cook it)
pie tin of Amish Country Bakery cinnamon rolls
bag peaches
bag Honeycrisp apples (the best EVER)
2 lbs. variety of heirloom tomatoes (brandywine, green zebra, etc)
small dark green striped seedless melon
2 cucumbers
2 red peppers
1 zucchini
bunch spinach
1/2 lb. salad mix
bunch basil
I think that's it - I'm out of town now and am relying on a rushed list written as we shopped. You'll notice that I only bought two kinds of meat. I still have plenty left from last week, probably because I ate so many salads! Running out of food on $100 is definitely not a problem - I eat constantly. I have $5 left for the week but carry over another $15 from the previous two, so I have plenty of cushion. I still need to buy a 1/2 gallon of milk, and should I need anything else it won't be a problem.
Fun Market sighting: my friend and local musician Angie Heaton, selling her wares next to a guy rocking out on the bass clarinet. She turns vintage belts into cool bracelets. I coveted them but alas, I certainly couldn't spend my food money on FASHION!!!
I brought the cinnamon rolls home for breakfast tomorrow - boy, they look outrageously good and downright sinful compared to my typical steel cut oats. : ) I also brought the melon, salsa, organic tortilla chips and cookies (from Strawberry Fields), and assorted fruit. Oh, and I packed leftover pasta and sauce for today's lunch and gave my folks two loaves of my zucchini bread. That is one of the best things about cooking - sharing with others.
I'm usually REALLY bad when I come home. As my parents have aged, they seem to eat more junk and convenience foods, and they go out for lunch and dinner A LOT. I used to be overweight and readily admit that the only way I avoid temptation is by keeping far away from bad stuff, so when I'm here and IT'S here, I eat like crazy. CRAZY. I'm actually sort of glad to have The Farmer and Michelle to keep me and my blood sugar in line.
I'm really tired from my 6am wake up call and the drive, so I plan a nap. That's a benefit of visiting with these senior citizens...there's always time for napping. : )
Thursday, September 18, 2008
Long day...
Since I still had about $15 from Saturday's Market money, I decided to stop by Strawberry Fields on my way to Krannert. I treated myself to a bag of organic tortilla chips, some chocolate chunk cookies (!!!), a huge water (1.5 litres - will reuse it many times for sports) bottle, a small loaf of french bread (to go with some more pasta tomorrow), and a bottle of peach fizzy drink. Yes, the drink was a total treat since I've only had 3 sodas in the past couple weeks. But before you holler at me for going off track, remember that we'd agreed that I could supplement my diet with stuff from the co-op or Strawberry Fields. By the way, I spent a little under $10.
I bought the chips and cookies to take to my parents' house this Saturday. My aunt and uncle will be celebrating their 60th anniversary on Sunday so I'm driving home after my Market shopping. I'll admit right now that I plan to make some concessions at their celebratory brunch, but I'll do my best to eat "according to plan" during the rest of the visit. I really need something to distract me from the bad stuff at my parents' house, and I'm hoping a few treats from here will do the trick.
I hope that having those cookies from Strawberry Fields (and perhaps something else from the Co-op on Saturday morning) will help me avoid the ice cream, chocolate covered raisins, Snickers, mixed nuts, popcorn, and anything else that may be whispering at me from my parents' cupboards.
Wednesday, September 17, 2008
Questions Answered
1. Has it been hard to eat this way? NOT AT ALL. The food is fresh and amazing and the variety is such that I can have all sorts of meals. I've deliberately tried to break out of my routines and demonstrate how many types of dishes are possible, using almost entirely market food. It's not hard in the least. The challenge?
2. How time-consuming is this lifestyle? To be honest, very. I make it more so than it would have to be, but you know that cooking things from scratch takes time, PERIOD. I could try to be more simple, but again - I'm making huge efforts to be creative and I'm pretty obsessed overall. If I'd started out as a better cook, I wouldn't spend so much time researching and pondering every day's diet. I truly enjoy the time spent cooking, though - it's relaxing and fulfilling when you're not in a hurry. Nights like last night are really stressful, though. I understand that's why most people don't cook like this anymore.
The most time-consuming part? Washing dishes!!! It's insane, actually. : )
3. Have you lost weight, because you aren't snacking or eating processed foods? I don't think so; in fact, I worried for a while that I would GAIN weight because I'm eating so much!! I just can't go crazy with the bacon or butter or bread...but avoiding sugars and trans fats and hydrogenated stuff balances it out.
4. Do you feel better? Aren't you craving junk food? Yeah, I really do feel better. I usually eat well so some changes weren't drastic - I always do whole wheat pasta, turkey burger, etc. I think the biggest difference is that I'm eating healthy, substantial meals almost every time, so I'm not hungry every couple hours. If I do get hungry, I'll eat an apple or piece of zucchini bread (mmmm...critical). Because of that, I don't have cravings. I just don't think about it. Now when you put a plate of cheese fries RIGHT IN FRONT OF ME, I may buckle a little. lol But I'm honestly not thinking about how I can gorge myself after The Farmer and Michelle ends.
5. Is it financially feasible to live this way? People who don't shop at the Market would be surprised to find that many foods are comparably priced or even cheaper than their counterparts in the grocery store. The fruits and vegetables couldn't be more fresh - many of them were picked the day before. (Ever wondered why tomatoes in the store are often pale and hard? They were picked too early and shipped hundreds of miles, if not more.)
Some things at the Market are more expensive, yes - like meat. But you're getting fresh cuts that come from grass-fed animals raised in a humane environment. You don't have to worry about hormones or pesticides or the cruelty that may have been exacted toward those creatures. It tastes sooooooooo good, too. I understand that some people feel they can't afford to spend more than they do, but I argue that budgeting and some shifting of priorities would allow for the slightly higher cost. I bought a 4-pk of huge polish sausages for $4...what I would've paid for one value meal at a fast food restaurant. My dozen farm-fresh brown eggs were $3.75, less than an omelette at almost any greasy spoon. Oberweiss milk is $4 a half-gallon; how much was that little bottle of water or fancy chain-store coffee? I'm not saying I plan on giving up splurges here and there, but the point is valid.
When people gripe that organic or locally-grown food costs too much, they fail to consider all the work that goes into it. Have you ever picked blueberries? I spent an hour at Pontious Farm in Monticello in 90-degree summer heat, and got about 1.5 lbs (and a few Japanese beetles). They were awesome and I had fun, but I worked for them. These farmers toil to bring you the freshest and most beautiful produce I've ever seen, driving their products to the market and burning up outrageously-priced gas. They deserve every penny they earn and more, and again - their prices are definitely comparable.
I really think that shopping locally is feasible, especially if you plan and do the research. You may not be able to afford everything, but you could certainly start out buying a little here and there. Gradually, you may figure out ways to add more local stuff to your diet, and I promise you that you'll feel great on many levels.
I've never been into shopping and I'm a beginner cook, but I'm having a blast at the Market. Give it a shot this Saturday...maybe you'll come home with an eggplant.
Feeling Saucy
Emily's Super Eggplant Sauce
Prep Time: 15 MinutesCook Time: 30 Minutes
Ready In: 45 MinutesYields: 6 servings
INGREDIENTS:
1/2 cup olive oil
1 large eggplant, cut into 1/2 inch cubes
1 large green bell pepper,
chopped
1 large onion, chopped
2 cloves garlic, minced
1 (28 ounce) can diced
tomatoes
1 (6 ounce) can tomato paste
1 tablespoon sugar
1 cup water
1 (16 ounce) package
DIRECTIONS:
1. Heat olive oil in a large skillet over medium heat. Cook eggplant, bell pepper, onion, and garlic until soft and tender, stirring often.
2. When done, transfer vegetables to a large stock pot. Stir in the diced tomatoes, tomato paste, sugar, and water. Simmer for 15 to 20 minutes, stirring occasionally. Serve hot over pasta.
Tuesday, September 16, 2008
Eggplant?
I never in my life thought I'd be worried about an eggplant.
Last night's swiss chard was a success! It's very much like spinach. I tried red wine vinegar instead of lemon juice, and that was pretty okay. I was shocked that a huge bundle of leaves cooked down so quickly, but it was still more than enough for me!
So what do YOU do with eggplant?
Monday, September 15, 2008
The Locavore Pledge
If not ORGANIC, then Family farm.
If not FAMILY FARM, then Local business.
If not a LOCAL BUSINESS, then Fair Trade.
Back on Track!
I'm excited to try some of Triple S's deli-sliced ham on Amish bread in a little bit. It's nice to have a sandwich option, and the ham really looks fantastic. Toss some spinach and tomato on the bread, add a little chevre, and I'll be good to go!
Thanks to Lisa, who in her comment yesterday suggested a great recipe for swiss chard. I don't know that I'd ever seen it before Saturday - this is what rainbow chard looks like. Beautiful, eh?
Here's the recipe:
Cut off stalks (can eat them, cut in small pieces)
Chop the greens
Sautee slices of onion and couple cloves of garlic in olive oil
Throw in greens along with salt and pepper
Cook on medium heat for "maybe 10 minutes"
In bowl, dress greens with lemon juice and a bit more oil
Sunday, September 14, 2008
Off my game
Shopping Spree...
Boy, am I glad we didn't get this weather yesterday! It ended up being really nice yesterday, albeit windy and kind of steamy. I hit Lincoln Square village at about 8, and week #2 shopping was ON. I wanted to focus a bit harder on vegetables and fruits - last week I only bought 4 apples because I was concerned that I'd run out of staples like meat and bread. Hardly!! By the end of the week I realized that my diet was actually LACKING veggies!! How could that be?!? I still got plenty of meat this week (and tried a couple new things), but really hit the salad stuff hard:
1 lb. chicken drumsticks
1 lb. turkey burger
pk. of 4 polish sausages (!!!)
1 lb. bacon
1 lb. deli-sliced ham!
1 lb. whole wheat flour
1 loaf Amish bread
jar strawberry butter
2 cucumbers
purple cabbage (to make slaw)
swiss chard (not sure WHAT to do with it but it'll be fun to try!)
2 spinach bundles
2 onions
2 zucchini
1 eggplant
2 red peppers
1 green pepper
3 ears corn (still tastes great, almost end of season)
1 lb. green beans
dark striped seedless watermelon
bunch cilantro
6 potatoes
8 Jonathan apples
4 pears
2 1/2 gallons Oberweiss milk
So I have like $15 left, believe it or not!! I kept circling the Market, trying to find other things to buy. I'm left with enough money to dash over to the Common Ground co-op if I need anything else. I feel really good about my purchases, though...the only issue is that I'll have to eat like crazy to get through all the fresh stuff!!
Friday, September 12, 2008
USA Today: "Think Locally, Act Locally"
Read the article HERE.
Makin' a list...
Tonight it's BBQ spare ribs in the crockpot. After that, I'll have just a small amount of turkey burger and about 1/2 of the bacon left. I've honestly eaten much more meat during the past week than usual...but it's taken the place of processed and preserved stuff I typically turn to when I'm rushed. Lean frozen dinners have been replaced by amazing leftovers for lunch. I've pretty much stopped craving granola bars (or my fave, Fiber One bars), but when I've needed a carb-y snack, the zucchini bread fits the bill. I may have to cut back on that, though...I'm going to gain weight!!
This Market food is so unbelievably good that I make wonderful meal after wonderful meal...this morning I had french toast (THAT AMISH BREAD!!! OMG!!!) and bacon. For lunch it's leftover turkey meatloaf and country green beans from the other night. Spare ribs and cornbread for dinner!! Who AM I??
So today I start my list again. I'm hoping to squeeze in more fruit as well as sliced ham for sandwiches (Triple S). Other than whole wheat flour, I won't need more dried goods for now. I have about 9 eggs so another dozen should do me, just to be sure. (gonna give boiling another try!! lol) You can bet I'll be hightailing it to the bread folks (Homestead Bakery & Great Harvest). I'm in love with that Amish bread (can you tell), and just *maybe* will be able to treat myself to some cookies or cinnamon rolls. Maybe...but I do want to fit in my clothes after these three weeks!!!
Thursday, September 11, 2008
The week is winding down...
Sarah's Loaf
1 lb. ground turkey
1 egg
1/4 c. milk
1/2 c. bread crumbs
diced onion
garlic
salt and pepper
Cook at 350 degrees for 50-60 min.
I ate it with brown gravy and it was AWESOME!!! I may have liked turkey better than regular meatloaf. Also made my final two ears of sweet corn and ate one. I realize that I've stretched the corn out waaaaay too long. Ideally, corn should be eaten within a day or two after being picked. Leave ears in the husk til you're ready to use them. I did that, but I've had these last two ears for six days now...they held up pretty well, but I was pushing it. The corn season is winding down; I had to try to eat as much as I could in a week!!!
It's Thursday, and I have a comfortable amount of food left. Tomorrow night I'm going to make spare ribs from Triple-S in the crock pot, with BBQ sauce from Kuntry Kettle in Ava. If you've been to the market, you know the guy with the big Santa Claus beard and the honey sticks (for lack of a better term). He was just the coolest last Saturday! We chatted in depth about "The Farmer and Michelle" as I picked out a bottle of honey BBQ sauce. His sauce is made by Amish folk; he makes his own honey. I can't wait to talk to him again on Saturday, although I won't need to buy any of either just yet.
Still have an eggplant that fills up most of the top shelf in my fridge, too. Does that go with ribs? lol - just kidding! Some fresh cornbread sure will, though!!!
Apples!
My apples, green beans, and peppers were all purchased from Kleiss Farm Produce last Saturday. They have a HUGE spread at the market with tons of different produce at really reasonable prices. The red peppers, at 75 cents each, were a delicious STEAL!
I can't think of any breakfast food that has filled me up like steel cut oats. Seriously...I eat all day long but at noonish, I'm only now starting to get hungry.
Wednesday, September 10, 2008
Pasta Alley
Their pasta is outstanding - this week I'm eating garlic and herb which is great with olive oil, garlic, fresh tomatoes, and onions. The best part of Pasta Alley? Let me quote from their website:
"Our original business focuses on serving the developmentally disabled population both residentially and vocationally. Purchasing Pasta Alley has allowed us to incorporate our mission of providing meaningful working opportunities to our clients while allowing them to participate and take pride in producing a fun and exciting product line."
It feels so great to support their business...their cause.
Another day done...
The dishes? That's another story, although it's sure nice to have a clean kitchen at the end.
When I was a kid, my mother worked full-time then came home and cooked....she took a 10-minute nap and had a vodka gimlet first...which I totally get now. Sometimes on Sundays, she'd make as many as 13 loaves of zucchini bread (5-6 at a time to save energy) or apple pies totally from scratch, freezing them so that my dad could thaw one any time he wanted. I thought it was pretty awesome but I totally took her extreme efforts for granted. Now I think - how did our moms do it??
While I'll never be like my mother, I do enjoy baking. Tonight while making dinner I used her beat-up old pans to bake two loaves of zucchini bread and a loaf of squash bread. I had to use the two largest pieces of fruit I'd ever seen, and this was a perfect opportunity to cure my sweet tooth! I used market flour, eggs, and the fruit - the primary ingredients. The zucchini made two loaves of bread (it cost $2), and there's still some left.
Yes, squash and zucchini are fruits. According to Wikipedia, "botanically, the zucchini is an immature fruit, being the swollen ovary of the female zucchini flower." Can I say "ewww" without seeming immature?? ; ) j/k
While they baked I made more whole wheat pasta and a chicken breast, and ate them with my fresh pesto. I'm thinking that I should've used pine nuts. The sauce was good but not as good as I'd hoped. : ( And wow - a little goes a LONG way. I also had fresh green beans simmered in a saucepan with bacon, onion, and garlic. MMM! That was a lot of fresh flavor on one plate.
For breakfast - buckwheat blueberry pancakes. I've heard more than once from friends who don't care for buckwheat flavor, but I'm not sure why. Maybe I don't notice because I have gotten used to whole-wheat pancakes. They seem similar to me. I had a BLT for lunch...ANYTHING on that Homestead Bakery bread tastes amazing.
Lastly, I still had $9.50 remaining from my $100, so I was able to go to Common Ground today and buy another dozen eggs. : ) Thanks to Kelly, by the way, who passed along great boiling suggestions in response to my "failure" post.
Failure...
I screwed up and wasted THREE EGGS...
I love hard-boiled eggs, and find them to be the perfect snack at work. Since I get hungry frequently and don't have the granola bars or crackers I ususally rely on between meals, I figured boiling a few of my farm-fresh eggs would be GREAT!
I followed my mom's method of egg boiling: put them in the water on the stove, and turn on the burner. When the water starts boiling rapidly, take the pot off and remove the eggs. Run them under cold water. Actually, I've only recently started instantly cooling the eggs, after reading that recommendation online somewhere. Maybe that was my downfall today...
When I got it out today to start peeling (and I've read that farm-fresh boiled eggs ARE hard to peel), my fingers went through the shell. It looked like the picture above, but messier.
I'm trying to find info about farm fresh eggs - do they take longer to boil for some reason? I did find some instructions online for boiling that contradict my final steps:
- Bring your eggs to room temperature before cooking. If the egg has been stored in the refrigerator it can be warmed gently under a flowing hot tap water. By bringing the eggs to room temperature, they're much less likely to crack in the hot water and they take about 1 minute less to cook.
- Gently place the eggs in a single layer in a pan with enough cold water to cover eggs completely. Over high heat, bring water JUST to a rapid boil. As soon as the water reaches a rapid boil, remove pan from heat and cover egg pan tightly with a lid.
- Set timer for 17 minutes for large eggs or 20 minutes for jumbo eggs. After that time, remove from heat and drain off water from the eggs. Transfer the eggs to the bowl of ice cubes and cold water. Let eggs cool at least 10 minutes in cold water, then drain either store in refrigerator or peel the eggs
Tuesday, September 9, 2008
How to make PESTO
Fresh is best. I made it for the first time last night, and doing so is much cheaper than buying those TINY bottles in the big store.
4 c. fresh basil leaves
1/2 c. olive oil
1/3 c. pine nuts (I used walnuts that I had - several recipes suggested this cheaper option)
2-3 medium fresh garlic cloves (I went with 3)
1/4 c. grated Parmesan cheese
1.5 tsp. kosher salt (may want to tone this down a bit)
Combine the bail, olive oil, nuts, and garlic cloves (I minced mine) in a blender or food processor.Blend until a paste forms, stopping to push down the ingredients when necessary. Add the cheese and salt, and blend til smooth.
Freeze sauce in ice cube trays if you'd like, then transfer to ziploc bags. (what a great idea to help with smaller portions/saving space!!)
Organic?
So what exactly IS organic? I did some reading today since the topic was featured at Web MD. By the way, I'll always try to quote credible sources - if I get something wrong and you can explain why, PLEASE tell me! I'm paraphrasing below...
Experts say that if you can't afford to go all-out organic (it IS pricey at times), that you should consider spending the you're able to allot on organic produce since it is most likely to contain pesticides. The Environmental Working Group recommends going organic on the "dirty dozen" - that produce most susceptible to pesticide residue.
- apples
- cherries
- grapes
- nectarines
- peaches
- pears
- raspberries
- strawberries
- bell peppers
- celery
- potatoes
- spinach/lettuce
Organic milk, beef, and poultry contain no hormones or antibiotics, which have been linked to increased antibacterial resistance in humans.
So, "100% Organic" means the food has no synthetic ingredients and can use the organic seal. Just plain "Organic" means the food has a minimum of 95% organic ingredient and can use the seal, as well.
Overwhelmed but definitely NOT underfed!
Let's talk about my breakfast:
3 strips fresh bacon (also from Triple S)
2 eggs
green peppers
onions
chevre (goat cheese) - the mildest flavor, goes well with lots of stuff
My huge omelette was topped with fresh homemade pico de gallo (I'll include the recipe in a future post). Wow!! I enjoyed every bite and was stuffed til like 11:30.
I snacked on some blueberries (my 80-something aunt and uncle brought them back from a grower in MI and gave me 14 lbs - I have to eat them!).
Lunch was a PB&J, market-style: two slabs of honey wheat bread from Homestead Bakery in Arthur, natural (unsweetened) PB from Common Ground, and blueberry jam from my friend, Bettina. I'd taken some Oberweiss milk to drink, but forgot about it - I have to go back to work tonight so maybe that'll be my evening snack out there.
Dinner: I was super hungry as usual, but filled up quickly on a big turkey burger with bacon, goat cheese, and pico. I had two ears of corn on the side but only ate 1/2 before I truly was full. Saved 'em for later. I really am a grazer, so eating a little bit every few hours is best for me.
Here's a little bit about Triple S Farm:
Triple S Farm is a 200-acre farm where they raise pork, beef, lamb, chicken and duck with an all vegetarian diet. The animals graze on organic pastures. The 800 hens produce farm-fresh eggs.
Produce includes a wide variety of potatoes, cabbage, lettuce, tomatoes, sweet corn, carrots, beets, peppers, turnips, watermelon, cantaloupe, popcorn, edamame (tofu beans), asparagus, cloves and hard red wheat. The Schutte family invites people to visit the farm for a tour or a camp out at the pond.
Triple S is located in Stewardson (south central IL), a very rural area where the nearest town boasts a population of 50.
Monday, September 8, 2008
What I Ate Today
Tonight's dinner: chicken breast with BBQ sauce, sweet corn, and zucchini steamed in one of those AMAZING Ziploc cooking bags. (they steam food in its own juices, giving you the exact cooking time and making it virtually impossible to screw up) The zucchini, by the way, was about the size of a small cat. It was $2 and I'll be eating it all week. Everything was from the market, and it was great! The chicken was breast on the bone - I usually do boneless but it was very juicy and tasty. The corn was very good, but it's reaching the end of its season and I'm afraid this may be the last batch til next year. I need to tell you more about the BBQ sauce, and the pasta, and the bread...
But it's late and I'm really tired...cause, uh...it's 10:15. Yikes. As my friend Mike Cation says, I am old and domesticated.
Herbs
Had to get going on these projects tonight, because fresh herbs don't last long once they're picked. Good advice: put them in a glass of water and keep them in the fridge standing up. That really helped. The basil and cilantro, by the way, were only $2 and $1 a bunch respectively, purchased by Blue Moon Farm, located in Urbana. Wow, their stand looks like something you'd see in a photo spread in a food magazine...absolutely gorgeous food and herbs. Absolutely organic, as well - Blue Moon Farm is a certified organic vendor. While market vendors make it a point to not use pesticides or synthetic fertilizers, without going through a timely and costly process, they cannot say they are certified organic. Blue Moon Farm can. Here's some more info I found about them:
Jon Cherniss has been growing vegetables organically since 1988 and has an additional 10 years of general farm work/ marketing experience. He promises to provide a passion for organic produce and a healthy appreciation for humor. His spouse is a soil scientist whose research focus includes organic matter management in organic and alternative crop production systems.
Blue Moon produces one of the widest varieties of certified organic produce and herbs in East Central Illinois. Blue Moon's selection ranges from heirloom tomatoes to exotic Asian vegetables. The farm's salad mix makes Cherniss' stand a perennial favorite at the Urbana Farmers' Market. The farm's produce also is available occasionally through some area natural foods stores. Additionally, Blue Moon produce is featured by several area restaurants, including bacaro Italian restaurant, Radio Maria, Café Kopi, Great Impasta, Kennedy's, Milo's, Café Paradiso, and Timpone's.
12:45 and I'm still full!!
What are steel cut oats? Well, they're also known as Scotch oats, Irish porridge, or coarse-cut oats. They're unrolled oats that are cut into only two to three pieces. They're very thick and substantial; evn though they take a while to cook, they are still pretty chewy (in a good way) when they're done. You can cook them up in the evening, then reheat them in the morning.
Steel-cut oats are lightly processed. That means they probably still have most of their good stuff intact (fiber, nutrients, etc.).
Okay, it suddenly looks like it's going to storm, and I'm on the air. I'd better focus on the task at hand and come back later.
Sunday, September 7, 2008
"Food Miles" - where did that broccoli come from?
"Food miles" refer to the distance a food item travels from the farm to your home. The food miles for items you buy in the grocery store tend to be 27 times higher than the food miles for goods bought from local sources.
In the U.S., the average grocery store’s produce travels nearly 1,500 miles between the farm where it was grown and your refrigerator. About 40% of our fruit is produced overseas and, even though broccoli is likely grown within 20 miles of the average American’s house, the broccoli we buy at the supermarket travels an average 1,800 miles to get there. Notably, 9% of our red meat comes from foreign countries, including locations as far away as Australia and New Zealand.
So how does our food travel from farm field to grocery store? It’s trucked across the country, hauled in freighter ships over oceans, and flown around the world. A tremendous amount of fossil fuel is used to transport foods such long distances. Combustion of these fuels releases carbon dioxide, sulfur dioxide, particulate matter and other pollutants into the atmosphere, contributing to global climate change, acid rain, smog and air pollution. Even the refrigeration required to keep your fruits, vegetables, dairy products and meats from spoiling burns up energy.
Read the rest here.
Day Two
I took along turkey burger, tomatoes, peppers, and corn for my meal - and I was stuffed!! But let me tell you - I had my first epiphany. I'm a fan of turkey burger, and choose it over beef at home and out if possible. I try to buy "the good stuff" at the store. I'd never eaten grass-fed turkey before, though - and it was VERY DIFFERENT. It was delicious and fresh and lean and, well, tasted like TURKEY. The vendor (see below) told me that it was a mix of white and dark meat "to keep it moist," and that it would make a great burger. She was right! I paid $5.50/lb. for the turkey burger, and used maybe a 1/4 per burger. How much do you pay for a 1/4 lb. burger in the drive-thru or at a restaurant? I assure you that it isn't going to taste THIS fresh, and you probably have no idea where it came from.
I bought the turkey burger as well as cornmeal and whole wheat flour from Moore Family Farm. They had a handwritten sign detailing the heartbreaking story of the loss of most of their turkey herd - the birds were killed by a wild predator (paraphrasing here). They lost most of their crop and this has devastated their supply and of course their business. I was glad that at my tiniest level, I was able to personally help someone by purchasing their stuff. Shopping locally...yet another benefit for everyone.
Here's a little bit about the Moore Family Farm:
The Moore's family farm is located near Watseka, Illinois. Jim and Diann Moore and their two teenage sons own and operate their nearly 100 year old farm. The Moore's raise seasonal grassfed beef, lamb, goat and pasture-raised pork, chicken, and turkeys, and farm fresh brown eggs.
No animal is confined to a conventional building. Jim and his sons mix all of the feed for the animals on the farm, providing a nutritional, drug-free diet for each species. The poultry raised on the farm is purchased and delivered as day-old birds from hatcheries. All of the other animals are raised on the family farm from conception to processing age.
Saturday, September 6, 2008
Camping
Note: I didn't buy any tomatoes or onions from the market because I've had bumper crops of my own this summer. Gardening is becoming a huge hobby for me and there's no way I'll let what I have fresh at home go to waste. I plan to make fresh pico very soon!
Remember...if you have any recipes, please pass them along in the comment section or email me at michelle@mix945.com. I'd be so grateful!
Day One
The three of us carried bags, Bettina had a notebook and the money in an envelope, and I spoke frequently into my mini-recorder dictating the details of each sale. Dorky, yes, but that way I was able to keep track of everything easily - I'll write all those details (item, cost, vendor) tomorrow night. Today, I'll start with my very impressive list of items:
2 lb. turkey burger
1.59 lb. spare ribs
2 sizeable chicken breasts
1 dozen eggs
1 6oz. container goat cheese (chevre)
3/4 lb. peanut butter *
1 jar BBQ sauce
1 honey bear
loaf honey wheat bread
2 large bags of pasta
small bag cornmeal
small bag whole wheat flour
gluten-free hot cereal *
buckwheat pancake flour **
steel cut oats **
1 lb. green beans
6 ears sweet corn
4 apples
3 big green peppers
2 red peppers
a monster eggplant
an equally huge zucchini
1 big summer squash
1 bundle basil
1 bundle cilantro
The items with asterisks were purchased at the Common Ground Co-op now open in the Lincoln Square Village. I'm not a member but I'll include some membership info at a later date; it's a super cool store. The ones with two asterisks...well, I'm taking a small liberty here. I bought them at the co-op two weeks ago on clearance, but I'm going to eat them now and subtract their cost from the money I have to spend. Fair, yes? They were only $2 a bag (STEAL!!!). Anyway, including those in my grand total, I've thus far spent:
$90.50!!!
I have the remaining $9.50 to put toward Oberweiss milk and/or any emergency purchases I might need to make this week. The milk is $4 a 1/2 gallon at County Market, so I'll be nailing my $100 right on the dot, basically. Hmmm....maybe I'll save the buckwheat pancakes for next week and keep my $2. : )
We really had a fantastic time at the market. The vendors are incredibly nice and helpful, and when they heard about this "adventure" they were kinda fascinated by it. I promised I'd give them a plug, which I will once I break out the mini-recorder and listen to my rambling.
Onward...but first, a HUGE thanks to Bettina and Dax for all their help. Bettina caught my math errors and was incredibly savvy with purchases and possible recipes. She also gave me a jar of her own canned blueberry jam that I might have to sneak a taste of soon. : ) After all, the berries were picked at wonderful Pontious Farm in Monticello...there's another entry for later.
Thanks, Bettina!! Thanks to everyone at the market. Here we go!
Friday, September 5, 2008
Eating within 100 miles
The Lure of the 100-Mile Diet
My Last Meal
I tend to procrastinate and I worry that I haven't prepared enough for the upcoming week. I've flipped through several cookbooks geared toward farmers markets and seasonal eating, and printed out several recipes from my fave online resource, www.allrecipes.com. A friend gave me an excellent cookbook that I plan to use religiously - Simply in Season. I love pasta so you can bet that I'll be eating pasta with homemade sauce and maybe some fresh pesto at least once this week. At least once...
My skeletal plan for tomorrow:
1. Take envelope with $100 in cash (don't mug me). Spend about 80% of it, leaving a cushion in case I need something from the Common Ground Co-Op.
2. Arrive at the market with a basic shopping list. Of course it's 9:00 and I haven't started one, so that may be optimistic on my part.
3. Greet the vendors, ask questions, and start buying!
4. Write down what I bought, from whom, and how much it cost. I'll be able to give some if not all of that information to you as we go, so we both can see where the money went and how well it lasted.
5. Start cooking!
I'm a bit manic...
Another stressor - I'm super frugal and a bit of a money hoarder when I only have a limited amount. It won't be easy for me to just SPEND the $100 freely. I'll probably have to pass through the 5 aisles of the Market over and over, then go to the co-op, then come back, then wring my hands a few times before the money is gone. You can bet, though, that I'll find a way to spend every penny since that wonderful, fresh, local food has to last me til the next market!!!
I plan to be at the Market by 7:30 tomorrow ("doors" open at 7a). If you see me with my two big mesh bags and my cheerful friend/shopping assistant Bettina in tow, please say hello!
Thursday, September 4, 2008
So what IS a locavore?
A locavore is someone who eats food grown or produced locally or within a certain radius such as 50, 100, or 150 miles. The locavore movement encourages consumers to buy from farmers’ markets or even to produce their own food, with the argument that fresh, local products are more nutritious and taste better. Locally grown food is an environmentally friendly means of obtaining food, since supermarkets that import their food use more fossil fuels and non-renewable resources.
"Locavore" was coined by Jessica Prentice from the San Francisco Bay Area on the occasion of World Environment Day 2005 to describe and promote the practice of eating a diet consisting of food harvested from within an area most commonly bound by a 100 mile radius. "Localvore" is sometimes also used.
The New Oxford American Dictionary chose locavore, a person who seeks out locally produced food, as its word of the year 2007. The local foods movement is gaining momentum as people discover that the best-tasting and most sustainable choices are foods that are fresh, seasonal, and grown close to home. Some locavores draw inspiration from...advocates of local eating like Barbara Kingsolver, whose book Animal, Vegetable, Miracle chronicles her family's attempts to eat locally. Others just follow their taste buds to farmers' markets, community supported agriculture programs, and community gardens.
NOTE: I really loved Barbara Kingsolver's book mentioned above. I've read several books on this topic but her writing was wonderful and her experience relatable for us in the midwest. Huge recommendation.
Wednesday, September 3, 2008
Gearing up...
SUMMARY: I will be given $100 a week to spend at the Urbana Farmers Market. We've agreed that the Common Ground Co-Op (in its new location at the Lincoln Square Mall) and Strawberry Fields are also acceptable shopping venues as they feature local foods and items I may be unable to find at the market. I plan to be as honest and disciplined as possible. When cooking, my primary ingredients must be from the market. Life happens, but I'm going to do all I can to stick to my plan. I love a challenge.
Let me just put a few things out there before Saturday:
1. This idea grew out of recent hype about "locavores" in the news. Someone suggested it as a radio promotion, and the question raised was, "who'd be most willing to try something like this?" Well, here I am. Why not??
What's a locavore? A locavore is someone who eats food grown or produced locally or within a certain radius such as 50, 100, or 150 miles. We'll get more into that later. All I know is that starting Saturday, I'm a locavore.
2. I'm a beginner at what has become a fast-growing movement. I've done a lot of reading over the past few months about farmers markets, slow food, arguments for eating locally, CSAs, etc...things I'd never really understood or even heard of before. I've learned a lot and hope to pass along links, book suggestions, recipes, and whatever else may be of interest. Mostly, my goal is to bring awareness to our fabulous market and local resources.
3. When it comes to cooking, I'm a novice. All the reading and research has made me interested in cooking for the first time in my life, and I'm suddenly into it. That doesn't mean I can do very much at all, but I will try - and my assignment after launching this blog is to come up with a list of meals for the first week, so I'll know what to buy. Maybe creativity will come with time, but right now I need guidance.
4. I'm not a vegetarian. The market has many different kinds of meat as well as eggs and goat cheese, and I plan to buy some of each. They don't sell milk, but we've agreed that Oberweiss (bottled in North Aurora) is fine and can be purchased at any store.
5. I'll do live "commercials" each Saturday morning from the Urbana Farmers Market, sharing what's hot and happening that week at the market - for example, what produce may be new. I'd never really thought about the fact that fresh foods come and go. Peaches won't be around much longer, sadly.
6. I'm really wordy and I love to write. That's probably not a surprise since I'm in the communications field. Still, I'll try not to get carried away with long entries. In fact, I'll stop NOW after only one more thought...
I'd love your input and help. Feel free to make suggestions, email recipes, etc. My email address is michelle@mix945.com