Filed under: Buy Local, Local Food, Local food system, Localization, Seasonal Eating, Uncategorized | Tags: beans, food, growing food, root crops
On this snowy day, I’m recalling some recent conversations with friends asking what exactly am I eating that is fresh and local in this kind of weather? So, I made a list. I consider food that I grew last summer and preserved in some way fair game when making such a list but italicized them below so you can tell what’s ‘fresh’ and what’s ‘preserved’. All grown or available right.here.
Here’s what we’re eating these days: corn and corn meal, cilantro, tomatoes-yes, we’re still enjoying fresh Longkeeper tomatoes harvested in October-cabbage, broccoli, beets, parsnips, white potatoes and sweet potatoes, green beans, kale, parsley, herbs, butternut and spaghetti squash, pesto, salsa, dried beans, jams, V-8 and grape juices, peas, edamame, jams and jellies, honey, teas, hot sauces, salsa, flour and corn tortillas, corn bread and yeast bread, apple sauce, carrots, strawberries, blackberries and blueberries, onions and garlic, molasses, and peppers and occasionally eggs, goat’s milk or goat cheese are given to me by friends. We also had fresh lettuce until just recently but the cold finally did it in, mostly due to our failure to protect it well. We enjoy stir fries, soups, pasta sauces, and one pot meals most of the time, occasionally splurging on a pizza from Main Street Pizza since they grow their own toppings on their nearby farm. There are lots of other local foods available that we occasionally enjoy but don’t grow ourselves-from wheat for grinding into flour, to pumpkins, meats, cheeses, apples, pears and other fruits. I suppose most any food you might want can be found locally at some time of the year anyway! (OK, oranges and seafood excluded, but certainly some kinds of fish are available.) Rice, olive oil and spices are my main import exceptions, although rice is being grown in South Carolina now and I hope to buy from there this year. How far does ‘local’ go? That’s for you to define. Some say 100 miles, others feel 250 is still local. And why does eating local foods matter so much to me?
- Supports local farms: Buying local food keeps local farms healthy and creates local jobs at farms and in local food processing and distribution systems.
- Boosts local economy: Food dollars spent at local farms and food producers stay in the local economy, creating more jobs at other local businesses.
- Less travel: Local food travels much less distance to market than typical fresh or processed grocery store foods, therefore using less fuel and generating fewer greenhouse gases.
- Less waste: Because of the shorter distribution chains for local foods, less food is wasted in distribution, warehousing and merchandising.
- More freshness: Local food is fresher, healthier and tastes better, because it spends less time in transit from farm to plate, and therefore, loses fewer nutrients and incurs less spoilage.
- New and better flavors: When you commit to buy more local food, you’ll discover interesting new foods, tasty new ways to prepare food and a new appreciation of the pleasure of each season’s foods.
- Good for the soil: Local food encourages diversification of local agriculture, which reduces the reliance on monoculture—single crops grown over a wide area to the detriment of soils.
- Attracts tourists: Local foods promote agritourism—farmers’ markets and opportunities to visit farms and local food producers help draw tourists to a region.
- Preserves open space: Buying local food helps local farms survive and thrive, keeping land from being redeveloped into suburban sprawl.
- Builds more connected communities: Local foods create more vibrant communities by connecting people with the farmers and food producers who bring them healthy local foods. As customers of CSAs and farmers markets have discovered, they are great places to meet and connect with friends as well as farmers.
So, I’ve told you what I’m eating these days and why. Now I’ll leave you with a little pictorial of what we’ve been enjoying at my house…are you eating any local foods that aren’t pictured here? Am I missing anything?
Filed under: Community Gardens, Earth Day, Frugality, Mindful Consumerism, Reducing Waste | Tags: Consumerism, frugal, growing food, outdoors, root crops, Solar Cooker, the good life, Waste reduction
As the weather warms, I’m enjoying being in the garden and eating fresher home-grown foods, while still using up the bounty from last year’s garden. We ate beets, carrots, parsnips, green onions, lettuce and spinach this week, and because Michael’s chemo treatments don’t allow him to eat raw foods, I tried a new recipe for Creamed Spinach. It was really, really good. With a lot of sunshine, we cooked outside this week, on the grill and in the solar cooker, and even went to a picnic last night, so I know summer’s on its way. As you know, frugality isn’t just about saving money. It’s equally about saving time, resources, and energy (both personal and grid type). This week was a strange conglomeration of all of those things, with less about money than usual.
Monday: Got my old washing machine repaired, and it only cost $120, and that included two visits to my home-one to diagnose the problem, and the second visit to replace the part that had to be ordered. It’s running great, and I’m happy that it wasn’t the kind of repair bill that made me question whether I should fix it or buy new. Savings over new: Geez, who knows? The point is really about taking care of, and using up, what we already own, rather than buying new.
Tuesday: Every freaking day is Earth Day as far as I’m concerned. We cannot ‘save the earth’ only recognizing it one day a year and after 40+ years of ‘celebrating’ the day, I see more environmental destruction and degradation than ever. That said, I still feel a ‘thrill’ when it’s mentioned, or when I know deep down inside that I’m living it every day, in every way, that I possibly can. In light of that, Earth Day is always the time of year that I’m trying to get my garden plot ready for planting and heavy summer production. Living in a downtown urban area doesn’t lend itself well to finding animal manure for composting and fertilization, unless you count the piles of dog shit in the park. But a fellow gardening friend took pity on my whining about the lack of poo, and we were both able to drive our trucks on a beautiful spring morning out into the country, to a local alpaca farm, where the animals’ owner filled both trucks with huge loads of FREE composted manure with her little mini front loader! Not only did I get to personally meet the gang responsible for this wonderful windfall…
…when I got back to the community garden, I got help unloading it from several friends that happened to be in the
wrong right place at the wrong right time! Priceless!
Wednesday: Expecting company for dinner, I decided that my stove top could use a good scrubbing and cleaning. I like to line my burner pans with foil to catch drips, mostly because I’m lazy and don’t want to scrub them. It was time to change the foil. See how clean it looks now? This was a 15 minute job (I should’ve taken a before picture for comparison but forgot to) Savings? Hours of scrubbing!
Thursday: Remember my telling you about how Michael and I enjoy volunteering with our local university’s arts department? Not only is it a great way to support the arts, we earn free tickets for our time too. But all of the volunteers were invited to a wonderful end of year ‘thank you’ picnic last night, complete with an old-time band and contra dance after the meal! The catered meal was fabulous, we got to meet and eat with old friends, and then dance off the calories afterwards. Savings? Priceless!
Friday: Continuing the cleanup of my oven required me to use a Brillo-type steel wool pad on some spots. I always cut the new pads in two, which sharpens my scissors and results in fewer pads being thrown away due to rust. 1/2 a pad almost always does the job. Savings? Well, it’s like getting a free box cutting them in half like that, AND it cuts down on the waste they make since they rust badly if you try to ‘save’ them after a use. Just sayin’…
As you see, there were no big dollar savings this week to speak of, but again, all the little things do add up to big savings in all the areas of our lives. Whether it’s cutting brillo pads in two or dancing and picnicking with friends, I consider it an art to live my life in an abundant and meaningful way as I transition to a lifestyle that is based on lower energy, less money, climate changes and an economy that will NEVER return to “the way it used to be”. I hope my blog inspires you to find your own ways to become more creatively resilient, and to use your own local resources to their fullest. Have a beautiful weekend!
Filed under: Community Gardens, fall gardening, Growing Food, Healthy food, organic gardening, Resilience, Seasonal Eating, Sustainability | Tags: Compost, growing food, Hoop House, root crops, seed sprouting, tilling
Last Saturday our temperatures here in NE TN were a perfect promise of spring, so I got to my plot in the community garden and spent a very pleasant hour or so turning under the green manure crop of Crimson Clover while adding some organic amendments to the soil. The next day’s rain was the perfect finish. Now it will have a couple of weeks to break down before I plant ‘spring things’ there. It’s a rare fall that I get the planting of my winter cover crop timed perfectly so that it will fill in, without going to seed, before the cold weather fully hits, but I managed to last fall. Remember this?
The now-brown quilt of clover served as a natural cover through the winter, and will now finish its’ part in the garden’s life by adding nitrogen-rich organic matter to my slowly improving soil. I added blood meal, rock phosphate powder and homemade compost to the bed and then tilled it all under. I plan to try a no-till method in some of my beds this year, in hopes that the earthworms will drag the compost and other amendments down deep to the plants root area where it’s needed most. I vowed when I started these beds from scratch last spring that as soon as the clay was broken down I’d stop tilling. I hope that time has come, for using a tiller is not sustainable and my goal is to garden productively without using fossil fuels or the pesticides and fertilizers that are made from them. I’m still not there, this picture proves it, but I do hope to be some day soon.
In the meantime, I’m babying my starts of onions, kale, chard, cilantro and parsley that are growing on a make shift book case-turned-plant-rack.
They’ll get transplanted to 4″ pots, slowly hardened off, and tucked into the prepare beds by the end of the month, along with potatoes, peas, beets, carrots, cabbage and broccoli-all ‘cool season crops’ too. After many satisfying meals this winter using our stored, canned and frozen fruits and veggies it will be wonderful to once again have fresh foods to add to the table. While I wait for the lettuce, peas and strawberries, I’ve started sprouting seeds in the kitchen to give us ‘something fresh’ right now. Sprouting is easy-peazy- something even I can’t mess up!
The winter was really tough on the fall-planted kale, chard and lettuces. The ‘polar vortex’ ripped the plastic off both hoop houses the night it blew in and all that survived was the spinach. This picture was taken on December 17th, when those things were holding some promise for spring:
All that’s left of that promising bed are the spinach plants, (lower left) which are still too small to harvest. Hopefully, not for long.
In writing this post, I realize how many times I’ve used the word ‘hope’. My garden is always full of hope, if nothing else. I hope the seeds will sprout, I hope for a bountiful harvest, I hope the food we grow will nourish us and I hope that by showing you, my reader, how much can be grown with so little time, space and energy that it will inspire you to try your hand at growing something this spring too. All indications are that we will definitely see rising food prices as the year goes on. We already are actually. Hoping that won’t happen isn’t enough for me though. In a world where I often don’t feel I have much control over much of anything, growing my food empowers me like nothing else does! Right along with filling my pantry and my belly, gardening fills me with peace of mind and the knowledge that regardless of what happens in the world, I’ll always have the knowledge and skills to provide for myself and others. Hope really does spring eternal in the garden!
Filed under: Community Gardens, fall gardening, Food Storage, Seasonal Eating | Tags: bannocks, growing food, homemade vegetable broth, Imbolc, root crops, Seeds
A little history lesson today dear readers: February 2nd was an important day in the Celtic calendar. This ancient holiday earmarked the midpoint of winter. As winter stores of food began to be used up, Imbolc rituals were performed to ensure sufficient food supplies until the harvest six months later. Imbolc was a feast of purification for the farmers, and the name oímelc (“ewe’s milk”) is likely in reference to the beginning of the lambing season, when the ewes came into milk. Imbolc celebrations were marked by bonfires, special foods, and the old tradition of watching to see if serpents or badgers came from their winter dens~ perhaps a precursor to the North American Groundhog Day. One of the special foods that was prepared for the feast was bannocks, or bannock bread. A blogger that I like to follow posted a recipe for these last summer and today was the day I finally tried my hand at it. These little breads were quite good!
- 1-1/2 cups flour
- 1/2 tsp salt
- 1 tbsp baking powder
- 2 tbsp vegetable oil or melted butter
- 3/4 cup water
Measure dry ingredients into a large bowl. Stir to mix. Pour oil (or melted butter) and water and stir to make a ball.
Turn dough out on a lightly floured surface, and knead gently about 10 times. Cut the dough ball into 4 equal balls and pat into a flat circles ~ 3/4 to 1 inch thick.
Cook in a greased frying pan over medium heat, allowing about 5-10 minutes for each side. Best when served hot.
This is a perfect recipe to round out a meal that may be a bit on the lean side, and has ingredients that most of us have already on hand. (Other recipes suggest adding a bit of sugar or blueberries to the dough) They were more biscuit like than I imagined them to be, so next time I’m going to flatten them more, cook in less time and I imagine it will make more than four that way too. I’m going to try making them over a fire the next time we go camping! Imagine-hot bread when you’re camping!
To go with our bannocks, I made a stew of sweet potatoes, onions, garlic, cabbage and tomatoes simmered in a quart of home-made veggie broth, all of which we’d produced ourselves, so the only thing store-bought was the peanut butter, soy sauce and spices that made this recipe from my favorite old Moosewood cookbook perfect for the affair!
As we ate this ‘root crop’ feast, we were reminded of how concerned over their stored food supplies the ancient Celts must have been at this time of year, hoping the rituals they performed during Imbolc would protect their food and their farmers and see them through ’til spring. We were also very thankful that we live in a time when food supplies are available year ’round.
To ensure my own crops were ‘sufficient to last until spring’, I decided today was the day I’d go back to my plot at the community garden and dig those parsnips that I’d deliberately left behind, so I could see how they would fare with the minus zero temps we were expecting at the time. The parsnips were crunchy and in good shape! They had actually begun to sprout new green growth underneath that 2″ layer of leaves I’d piled on!
I found one more Imbolc-like reason to celebrate today: Our annual seed order arrived in the mail AND a local nursery donated lots of seeds to our community garden, so there’s PLENTY to celebrate and look forward to!
To everything there is a season… and for every purpose under heaven. During these dismal final weeks of winter, I sometimes have to look really hard for those signs, but they’re there! The sun was out just long enough this morning that when Phil the groundhog poked his head out, he saw his own shadow, so, according to the legend, spring will arrive early this year. If that’s not something to celebrate, nothing is! Join me next year for the SECOND ANNUAL IMBOLC FESTIVAL-you’re all invited!
Filed under: Community Gardens, fall gardening, Growing Food, Local Food, organic gardening, Seasonal Eating, Seed Saving | Tags: beans, growing food, Hoop House, Longkeeper Tomatoes, root crops, Storm losses
My beloved grandmother died 10 years ago today, at the age of 100. She taught me a lot of things growing up; from useless nonsense like: “Never wear white shoes after Labor Day”, to priceless information on how to cook vegetables and raise “Food”…
But this Southern girl had never eaten, nor even seen, a parsnip, until I married my London-born husband. Nor did I care to. His love for this carrot-like root vegetable prevailed however, and now I love them as much as he does. So much so that I now plant them in my fall garden. Much like cool weather greens, parsnips ‘sweeten up’ after a few hard frosts. Since we recently had some nights down in the teens, I figured that was cold enough to sweeten them, so I walked down to my plot in the community garden today and harvested some of the parsnips and carrots I’d planted there last August. Aren’t they beautiful? They look good enough to eat, huh?
I harvested 5 pounds of those fat, stubby carrots that grow so well in the fall, and 3 pounds of the parsnips, along with some ‘spring’ onions too! None of these veggies were protected in any way except for a 2″ ‘blanket’ of shredded leaves, proving that you don’t have to use expensive greenhouses or heavy cold frames or even plastic covered hoops for these cold-hardy varieties. As an experiment though, I decided to leave some of them in the ground because I’m curious to see how they fare after being in the ‘deep freeze’ we’re expecting next week-temps are predicted to be -4 Monday night! I’m hopeful they won’t freeze and get mushy but the only way to find out is to let them be. I’ll post later to let you know how they fare. I couldn’t bear to lose a single beet though so I harvested all of them.
Even though this time of year can certainly cause the window of locally grown foods to narrow considerably, there are still many fresh foods that can survive winter growing conditions or can be stored fresh without any or much preservation. Last week I took the fourth cutting of broccoli side shoots since the main heads were cut in early October and harvested 2 fresh heads of cabbage at the same time. Brussels sprouts look like they’re surviving with the sheet of plastic I put over them around Thanksgiving. I’m harvesting kale and parsley from my hoop house twice a week, but I’m pretty sure I lost my Swiss Chard during the recent cold night when the wind took the plastic off the hoops that covered the plants. That happened a few years ago, and even though the plants looked completely dead I left them in the ground, and because they are biennials, they literally came back to life the following spring in a beautiful flush of growth! I’m hoping for the same this time too, because I failed to save the seeds from those plants that reinvented themselves in spite of the odds, but you can be sure I will this time if I get a repeat performance. I did notice that the tiny spinach and bitter greens that were in that same hoop house didn’t seem to be bothered too much by the unfortunate exposure so I fully expect to be eating them by late February.
I went to the grocery store today and noticed price increases in canned beans, tomatoes and milk. I suspect that may be due to the continuing severe drought in California. It’s been said that our next wars will be over water instead of oil. Those of us lucky enough to live in a place with an annual rainfall of 52 inches don’t have to worry too much but that could change tomorrow. I like knowing that I can grow fresh food year round with very little irrigation necessary, but a few rain barrels under the downspouts is still a good insurance policy! But there’s been no increase in the costs of my beans and tomatoes-in fact, I want to show you the last four Longkeeper tomatoes I have been waiting on to ripen-we ate fresh tomatoes in our salads the day after Christmas and I suspect these last ones will fully ripen in the next week or two… note to self: plant earlier next summer so we’ll have enough to last through more of the winter.
Starting the new year with boxes of locally grown apples and tangelos from Florida, white and sweet potatoes that still have our garden’s dirt clinging to them, baskets of butternut squashes, garlic and shallot bulbs, and all the other canned, frozen and dried goodies that I’ve put up and written about in the pages of this blog gives me a sense of gratitude and comfort. Having the skills needed to provide yourself with good food, regardless of winter storms or droughts, regardless of Peak Oil or ruined Fukushima nuclear reactors, will hold you steady all your life. No doubt I’ll suffer some losses to this extreme cold snap that’s headed our way-probably my beautiful rosemary bush or some of the fruits and berries that were planted last summer. But it’s not the end of the world, and the setbacks continue to teach me new lessons that were begun by my grandmother 60 years ago. The BEET goes on.