Yesterday we were in the thick of moving, and decided to stop off at Whole Foods for lunch. We were discussing our Thanksgiving plans when we realized this was shaping up to be the easiest local meal we'll make this year.
Local turkey, apple pie (from the apples I lovingly peeled and sliced a few weeks ago), pumpkin pie (not canned--the real deal from a local pumpkin patch), some root veggies and probably a crisp Kale salad. And let's not forget fresh baked bread from local flour we get from Nash's Organic Produce!
There is a tradition, however, that I feared wouldn't be the same. That tradition is simple: sitting on the couch while the turkey is cooking, watching football and eating...chips. That's right. Chips. The saltiest, greasiest chips that provide a great amount of crunch and crumb.
When I mentioned this to Dan, we started brainstorming...We could make our own! We could make them out of sweet potatoes! We could try baked versus fried! Yes!
But that also sounded like a whole lotta work, and so while at Whole Foods, I wandered through the chip aisle, just to see what is already out there.
Stickers lined the shelves - "LOCAL!" - pointing out local products. I picked up a bag. "Organic Corn Tortilla chips, made with loving care in Washington..."
Yes...
"...with Organic Corn from the American Southwest". Damn.
I turned over bag after bag labeled by Whole Foods as "LOCAL", and couldn't find a single product actually from Washington.
Now, I appreciate local businesses. I think supporting local businesses is important. But Washington has lots of corn. Why couldn't they get their corn from a grower in Washington State?
I guess when it comes down to it, to truly support the little guy, or support the local farmers, you need to do just that. There is only one way to truly know where your food is coming from.
Buy direct.
Showing posts with label farmer's market. Show all posts
Showing posts with label farmer's market. Show all posts
Friday, September 10, 2010
Sunday, September 5, 2010
Welcome Home
Today we voyaged out for groceries at the Ballard Farmer's Market. It's been awhile--about two weeks--and I realized as soon as I heard the street musicians how much I missed this whole experience.
Immediately we dove back in, buying 5 pounds of green beans (some for the week, some for freezing for winter) and other norms (braising greens, bright yellow squash, cheese and bread). We stocked up on Garlic and porridge from Blue Bird Grains, and then something caught my eye. Purslane.
I was surprised to find a veggie I've never seen before, particularly one that looks something like a common vine that grows on your house. For instance, here, doesn't it look like it blends in with the shrubbery just a little too well?
I was even more surprised to find out this veggie is something of a power-food.
It carries 7 times the amount of beta-carotene than a carrot, a healthy dose of Omega-3 fatty acids, Vitamins A, B and and C, as well as dietary minerals such as calcium, potassium, magnesium and iron. I'm so excited to try it out this week, apparently it has a savory flavor that is great in stews, sautees or even as a topping on salads.
This is just another reminder as to why I love this whole experience. At a grocery store, I have my head down, throwing things in the cart that I think I need. There is no engaging, no learning, no growth. I stagnate. Here I find Purslane from a local farm, and learn from an educated, local farmer the benefits, what I should cook it with, and the health benefits involved. Beautiful!
Feeling experimental, I decided to finally give squash flowers a go. I've been eying them for weeks now, and am finally ready to figure out something yummy to do with them this week.
All in all, a great homecoming for two weary travelers who have been eating wayyyyy too much fatty, meaty foods.
Thursday, August 26, 2010
Shalom
It's hard to believe we've been in Tel Aviv for 4 days already. There is no easier place to eat locally than Israel, I've found, and this was only emphasized today after a walk through Ha Carmel market.
The market lifts your senses to new levels. Crowded and chaotic, people shove through the aisles, shouting niceties to vendors and wishing each other L'Shana Tova, or a happy new year, which is fast approaching.
Locals pull their two wheeled grocery carts behind them, loading up on local eggs, cheeses and vegetables for the coming Sabbath dinner. Sweet, warm bread smells linger in the air, so rich you can almost taste the honey.
A small woman in a turban uses what seems to be a steel drum and a large, hard pillow to hammer out long sheets of lavash. Deep purple eggplants entice, and herb stands tout piles of locally grown, locally ground herbs, the colors vibrant and stunning.
Fresh fruit stands overflow with bunches giant, hard grapes, and beautiful lavender figs line the whole of the market. Giant heaps of olives of different sizes and colors glisten in the breaks of sunlight. I asked a woman if the olive oil she was selling was from Israel, and she looked at me like I was a fool. "Of course ees frum Eesrael...everything eees."
I stocked up only on olives and grapes for our drive tomorrow, wishing I had more time to actually cook a meal with ingredients from this very market. But we're heading to Jerusalem and the Dead Sea, and soon we'll be leaving Israel, so there is no time to cook. While I'm excited to be out of the humidity and heat, and back to my kitchen in Seattle, I know part of me will miss Israel. The noise, the commotion, and all of those fresh, fresh ingredients.
The market lifts your senses to new levels. Crowded and chaotic, people shove through the aisles, shouting niceties to vendors and wishing each other L'Shana Tova, or a happy new year, which is fast approaching.
Locals pull their two wheeled grocery carts behind them, loading up on local eggs, cheeses and vegetables for the coming Sabbath dinner. Sweet, warm bread smells linger in the air, so rich you can almost taste the honey.
A small woman in a turban uses what seems to be a steel drum and a large, hard pillow to hammer out long sheets of lavash. Deep purple eggplants entice, and herb stands tout piles of locally grown, locally ground herbs, the colors vibrant and stunning.
Fresh fruit stands overflow with bunches giant, hard grapes, and beautiful lavender figs line the whole of the market. Giant heaps of olives of different sizes and colors glisten in the breaks of sunlight. I asked a woman if the olive oil she was selling was from Israel, and she looked at me like I was a fool. "Of course ees frum Eesrael...everything eees."
I stocked up only on olives and grapes for our drive tomorrow, wishing I had more time to actually cook a meal with ingredients from this very market. But we're heading to Jerusalem and the Dead Sea, and soon we'll be leaving Israel, so there is no time to cook. While I'm excited to be out of the humidity and heat, and back to my kitchen in Seattle, I know part of me will miss Israel. The noise, the commotion, and all of those fresh, fresh ingredients.
Sunday, July 18, 2010
Prep, Prep, Prep!
We are starting to do the leg work for this journey, and part of that is going to the farmer's market to cost compare and begin buying some of our groceries there. Already, I'm seeing what an impact this change will be--a recipe I was going to make called for onions. Lots and lots of onions. So I put it on the list. Well, onions aren't in season yet. Already I'm starting to understand that to take this journey, we will need lots of prep time, lots of forward thinking, and lots of freezer space.
A few photos from our trip today:
A few photos from our trip today:
Friday, July 16, 2010
The Plan.
We are trying to narrow down what kind of local eating we are going to do. We are starting to wonder--is this process possible for how we eat? I mean, we both expect things to change a little, but what about our stand-by recipes that we make on a weekly basis?
For instance, is it possible to get brown rice, bulgur wheat, or other grains from a local source? What about flour? And what about olive oil? Do we throw out our war stock of organic extra-virgin olive oils because it came from a truck and imported from Italy?
Our scope of what we *can* eat is narrowing, and everything now seems off-limits. The question is beginning to form--do we really WANT to do this?
In “The Locavore’s Handbook” by Leda Meredith, she suggests allowing 10 exceptions. As I read this, I let a HUGE sigh of relief. Aha! I’m not the only one who has troubles imagining living a life without olive oil and lemons.
Some of her exceptions did include olive oil and coffee (to which I wholeheartedly agree—Dan and I would dissolve fairly quickly without a cup of coffee in the morning), while her other exceptions had to do with how to handle friends and family.
For instance, she allows herself the luxury of eating out or at friend’s houses twice a month. This makes a lot of sense to me, and living in Seattle where there is fantastic food all around, I find it really hard to resist the occasional dinner out.
With that being said, I think our plan is finally taking shape.
We are going to go as local as possible.
This means:
> Produce
> Flour
> Grains
> Eggs
> Milk
> Yogurt
> Meats
> Tofu
> Butter
> Body products (goodbye make-up? Sniff, sniff)
> Wine
> Cheese
> Crackers/Snacks
> Ice Cream
We will also have a few exceptions, making us about 99% local:
> Lemons (this is one of my main cooking staples)
> Eating out will be allowed twice a month
> Olive Oil (but we will opt for Extra-Virgin and Organic)
> Balsamic Vinegar (until/IF I can find local)
> Salt (again, until we can find local)
Which really means NO:
> Diners
> Bakeries (a tear just slipped down my cheek)
> Bars (unless we go to a wine bar and drink local, Washington wine)
> Big-Box Grocery Stores (Sorry, Costco)
> Big-Chain Grocery Stores
> Candy Bars
We will try to stay within a 250 mile radius of Seattle, and provide a guide to how to eat seasonally and locally in Seattle year round (on a budget).
We'll provide recipes for what's in season, and give you the unfiltered truth as to whether or not it's a better way than just shopping at Safeway.
We'll also keep a running tally as to how much we spend each week on groceries. This way it's transparent how expensive a process like this is.
For instance, is it possible to get brown rice, bulgur wheat, or other grains from a local source? What about flour? And what about olive oil? Do we throw out our war stock of organic extra-virgin olive oils because it came from a truck and imported from Italy?
Our scope of what we *can* eat is narrowing, and everything now seems off-limits. The question is beginning to form--do we really WANT to do this?
In “The Locavore’s Handbook” by Leda Meredith, she suggests allowing 10 exceptions. As I read this, I let a HUGE sigh of relief. Aha! I’m not the only one who has troubles imagining living a life without olive oil and lemons.
Some of her exceptions did include olive oil and coffee (to which I wholeheartedly agree—Dan and I would dissolve fairly quickly without a cup of coffee in the morning), while her other exceptions had to do with how to handle friends and family.
For instance, she allows herself the luxury of eating out or at friend’s houses twice a month. This makes a lot of sense to me, and living in Seattle where there is fantastic food all around, I find it really hard to resist the occasional dinner out.
With that being said, I think our plan is finally taking shape.
We are going to go as local as possible.
This means:
> Produce
> Flour
> Grains
> Eggs
> Milk
> Yogurt
> Meats
> Tofu
> Butter
> Body products (goodbye make-up? Sniff, sniff)
> Wine
> Cheese
> Crackers/Snacks
> Ice Cream
We will also have a few exceptions, making us about 99% local:
> Lemons (this is one of my main cooking staples)
> Eating out will be allowed twice a month
> Olive Oil (but we will opt for Extra-Virgin and Organic)
> Balsamic Vinegar (until/IF I can find local)
> Salt (again, until we can find local)
Which really means NO:
> Diners
> Bakeries (a tear just slipped down my cheek)
> Bars (unless we go to a wine bar and drink local, Washington wine)
> Big-Box Grocery Stores (Sorry, Costco)
> Big-Chain Grocery Stores
> Candy Bars
We will try to stay within a 250 mile radius of Seattle, and provide a guide to how to eat seasonally and locally in Seattle year round (on a budget).
We'll provide recipes for what's in season, and give you the unfiltered truth as to whether or not it's a better way than just shopping at Safeway.
We'll also keep a running tally as to how much we spend each week on groceries. This way it's transparent how expensive a process like this is.
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