My kitchen is a disaster...and other downfalls

My kitchen is in a horrible state of clutter.  It's clean, don't get me wrong, but we live in a small house with a small kitchen.  We don't have much storage space.  We really don't have enough storage space for someone who is trying to eat locally and seasonally.  So, my countertops are constantly changing, but are always cluttered with a variety of fresh fruits and veggies, homemade loaves of bread, jars of local honey or jugs of maple syrup.  And I use olive oil and kosher salt so much now that they are permanently residing within arm's reach of the stove.  Pictured is one of my small areas of counterspace as I looked over and saw it tonight...root vegetables, apples, squash, sunflowers, and tomatoes, peppers, and radishes ready to be put away.
A lot of my produce can go right in the fridge, but as I am learning from my CSA farmers, root vegetables and winter squash actually do much better on the countertop, where they will not dehydrate.  My apples taste better when they are at room temperature picked from a clear glass bowl or right from the paper tote sack.  My potatoes, garlic, and onions are just waiting on a round plate to be needed.  And of course, there are always stacks of veggies that I am trying to put away for the winter or just the next meal.  And that leads to the next issue...storing the perishables.
I am not a canner.  Never tried it, and didn't have the time this summer to figure it all out.  Usually I just chop, blanch and freeze.  If you don't understand why anyone would go through the trouble of cooking something for 2 minutes only to plunge it in a bowl of ice water for two more minutes, just try the difference.  Blanching stops the enzymes that would otherwise turn the vegetable bitter and leaves it in its fresh picked state.  YUM!  I don't terribly mind the time it takes, or the numerous bowls of room temp water for washing, boiling water for cooking, and ice water for stopping the c
ooking process, but I lost my deep freeze in the Hillside Ave flood of 2009.  BAH!  Top on my list of wants is a new one (just below that is my hope to someday have a growlight shelf, but that's for another blog).  I hope, next summer to be able to buy produce as it is seasonally available and freeze it for a taste of summer in the colder months.  Instead, this winter, I'll be planning exactly how much of everything I will need to prep and save.
The third, and final (as of now) complication is the time it takes to go from one place to the other to buy the food.  My goal is to go to the supermarket when I NEED to, but buy everything I can from a local farmer or, at least, a local store.  Right now, I love the experience of browsing the Old Country Store for staples (flour, snacks, cooking oils, etc), stopping by the apple orchard to grab an apple (and usually a cider doughnut!), and hitting the farmer's market every Thursday without fail for our weekly shopping.  But, I am a full time nurse, and work takes a lot out of my time.  I hope I can keep up the effort!  Of course, in winter, many of these places will close and I'll be forced to shop the produce aisles again.
Most people who have questioned my plan have listed PRICE as a problem.  I was worried, but at this point, we are coming up below average on our cost for food.  How?  Stores like the Old Country Store buy in bulk and repackage at a lower price (and with less packaging) the things I use often like flour, pretzels for the kids, etc...and most everything at the farmer's markets have a lower price than the supermarkets.  Plus, we have made a special effort to get to know the local farmers.  This sometimes leads to "a little extra" in the bag...once it was an extra pumpkin, once it was free jalapenos for the tomatoes I bought for salsa...best of all, the farmer from our CSA has let us pick an extra helping of what she knows we like best when we stop by and visit the farm.  We ventured out in the rain for kale Sunday and ended up with kale, arugula, a whole bag of apples, the last watermelon (saved just for Kira to pick!) and some sunflowers, too! 
So, for the downfalls of a messy kitchen (which really only bothers my obsessive orderly nature), the need for a plan for storage, and a few extra trips around the local area...we have gotten a great return on our efforts!

Do you know what you are eating?

Quote of the day:

Hundreds of  millions of people buy fast food every day without giving it much thought, unaware of the subtle and not so subtle ramifications of their purchases.  They rarely consider where this food came from, how it was made, what it is doing to the community around them.  They just grab their tray off the counter, find a table, take a seat, unwrap the paper, and dig in.  The whole experience is transitory and soon forgotten.  I've written this book out of a belief that people should know what lies behind the shiny, happy surface of every fast food transaction.  They should know what really lurks between those sesame seed buns.  As the old saying goes: You are what you eat."
 from the Introduction in Fast Food Nation by Eric Schlosser

This applies not only to fast food, but any food purchased at any store, market, restaurant, or stand.  Do you know how the animals were treated that are providing themselves for you?  Do you know what they were fed?  How they were raised?  The conditions in which they lived?  Were the vegetables created with genetically modified means to produce new varieties that store and transport better but are lacking in taste and treated with pesticides and/or harvested by people who work hard for very little pay?  What is added to your food to make it taste or look better? 

I never bought into the organic movement much.  I thought it was all about treating YOUR body better (and sometimes at a great cost to the wallet).  Since a lot of the latest research (however true it may be) showed that the long lasting effects to each person consuming the organics is not much different than that of more mass produced foods, I wasn't willing to sacrifice the cost.  But, I never really considered what else our current food industry might be causing.  Safe work conditions?  Healthier food?  Better taste?  You do the research and decide.  For me, the answer suddenly became quite clear.  

Me? Serve Kraft Macaroni and Cheese?

Yes, I made macaroni and cheese for Alayna's lunch today.  And Kira had a plain old grilled cheese pocket for her lunch.  I DID make homemade BLTs for the grownups...mine with all organics, but Jeremy's was with plain old bread and romaine from the grocery store.  The bacon was all natural and the tomatoes were homegrown, of course.  So, to answer any questions you might have had.  NO, I do not plan to convert us fully to organic.  I mean, I do have to be a little realistic here.  My family needs to be eased into this.  We ate at (gasp!) McDonalds AND Wendy's in the past two weeks and I just treated the girls to Zebb's after a very long day of preschool and dance class.  Although, I was happy to see that Zebb's grinds their beef and cuts their fries by hand.  Who knew?

So, don't think I'm writing these blogs to try and pretend I've made the full switch to a better way of eating.  I'm human just like the rest of you and am going to indulge in my favorites every now and then.  And YES, Kraft Macaroni and Cheese is one of them.  Starbucks coffee is another (although I have managed to switch from artificially sweetened creamers back to organic half/half and sugar).  And I have already bought the holiday PEEPS that my kids love to float in their hot chocolate on chilly afternoons.  I mean, would YOU buy an organic PEEP?  Let's be real here.

But, I am going to keep sharing my new finds with those who want them, because I have found so many out there who are finding this interesting.  I figure, if I'm putting lots of time into this, I want as many people as possible to benefit.  And it you don't want to make the switch, then so be it...if I come over to your house for lunch and you're serving tyson chicken nuggets and ore ida fries, I'll probably eat some!

It's been a bust day, so no great news to report, but here are a couple of tidbits for those interested in searching for some ideas...Hannafords and Price chopper here in upstate NY both have FREE copies of a monthly organic magazine.  Usually a lot of it is advertisement for brands of organic food, but there is sometimes some worthwhile info in with it.  Also, for anyone in an area that has it...PLEASE consider supporting local farmers by purchasing into a Community Supported Agriculture program (CSA).  More info on this later...but you can check www.localharvest.org for info on CSAs in your area!

Simple Food? Clean Food? Back to Basics?

I am going to attempt a review of three books I have recently read in trying to research what TO eat.  (I will save the documentaries on what NOT to eat for a later date.)  Not the most lively of my blogs, but great for those of you trying to follow my research!

First, The Art of Simple Food by Alice Waters (notes, lessons, and recipes from a delicious revolution)...and she has this to say about the food we eat:

1. Eat locally and sustainably
2. Eat seasonally
3. Shop at farmer's markets
4. Plant a garden
5. Conserve, compost, and recycle
6. Cook together
7. Eat together
8. Remember food is precious

Perfectly said, and I'll hit on each of these topics as the blogging goes on.  This book was a wonderful introduction to HOW to cook with many of the locally found sustainable foods.  Interestingly, she takes a recipe and then provides variations for changing the plan according to what is in season at the time.  She also explains "why" certain recipe instructions are there, and in some cases, what would happen if they weren't.  And for a cook who really likes to know the science behind the results, this is an unexpected joy!  The basics are there (such as "how to cook a pot of dried beans") but there are also recipes for fabulous dishes.  Although the foods she cooks are still a little too "earthy" for what I'm aiming at, she includes recipes with meat, dairy, vegetables, fruits, and grains.  There is something for everyone and I'll likely be using this as a resource for how to cook the basics...

Then there is Clean Food by Terry Walters.  Described as "a seasonal guide to eating close to the source" the book is just that.  Each section is devoted to spring, summer, fall, or winter and has specific recipes for the foods that are most likely to be found at that time of year.  The only downfall for me is that I am NOT a vegan and have NO desire to be a vegan, but the author obviously is.  For me, it defeats the purpose of "eating locally" if you have to find sea vegetables or specialty items at asian markets.   I have also always been a little confused by those who think that a processed soy burger is healthier than real meat.  Simple, clean food, in my opinion is NOT one food processed and dressed up to imitate another.  I like meat, eggs, and dairy and do not feel the need to substitute rice milk, tempura, and soy cheese for the real deal.  So, while her recipe collection is helping me to sort out which foods to seek at which time of year, I will be left to my own to figure out how I really want to cook them.  Still, I got this book for less than $15 and it is a nice, hardback book with easy to find sections...

And finally, not meant to be a part of this research, but is proving itself to be quite valuable, is Ina Garten's Barefoot Contessa Back to Basics cookbook.  Fabulous flavor from simple ingredients is just what this book provides.  She discusses in the introduction to her book the process of cooking seasonally, and how to "cook for flavor."  The recipes and stories here highlight the importance of bringing out the flavor of each food, making it taste "exactly how it wants to be."  She talks about starting with quality ingredients, adding ingredients that compliment the flavor, and finding the process that brings out this flavor the best.  I've already made several of the recipes in the book and this is the one that I will be returning to the library only after I have purchased my own copy.

So, we have one book that highlights the seasons, one book that goes over the basic cooking techniques, and the final book that provides us with superb recipes to bring it all together.  I must say, I am enjoying this part of my research!

By the way...want to know what we ate tonight?  Tomato, mozzarella and pesto panini with homemade walnut pesto on homemade bread.  (Tomato and basil from my garden, and cheeses locally made!)  YUM!

My goals

After watching the dicoumentary Food Inc. I feel that I cannot ignore where my food comes from anymore.  Yes, I always knew that animals were not always treated well.  Yes, I always knew that many farmers gave their animals hormones for faster growth, and antibiotics for rampant illnesses...but I never knew the hows and whys until now.  I'm not going to give you all the ugly truths here, but I am going to share my experiences in trying to make a few changes. 

I've been wanting to live a more simple life for a while now.  We've been cleaning with only chemical-free products for years, I took hypnobirthing classes when I was pregnant, and I love to garden and grow my own food.  But, I am also a technology girl.  I would not know what to do without my mobile phone, roomy car, internet capability and multitude of kitchen appliances.  And, here's the hardest part for me...I have always LOVED to find the IT thing and have it first.  Like my petunia picklebottom diaper bag, my Gina Alexander photobag, and the perfectly preserved-to-last-forever wedding bouquet.  I love that I can order specialty items off the internet and have Funky Chuky Popcorn at my doorstep in a few days.  I've liked NOT having to live locally...and now I feel like I NEED to live locally.  Lots of changes if I am going to make this happen.

Now, I don't expect to make all these changes at once.  I never realized just how hard it is to trace the true roots of the food you buy!  I've been triyng to buy anything I can direct from the farmer at the local farmer's market...but sometimes either price or availability gets in the way.  And the bottom line is...if I don't have the money, I have to find another option.  And I never knew just what it meant to eat seasonally.  That, I think, has become the key to my journey...

I never knew what seasonal produce was.  I lived in an urban area where you could buy strawberries in December, tomatoes in January, and there were both asian and greek specialty markets for unusual spices and ingredients.  I loved to cook and I would cook with what I could find...which was anything!  But, something was lacking...now I know...that something was FLAVOR!  I was able to spice things up and tone some down, but the true flavor of food was just not there.

Here in upstate NY, seasonal can be difficult.  We have a very short growing season.  But, now that I know what strawberries handpicked from a field in the June sun taste like, blueberries fresh from the farmer's market in July, and the sweet taste of a fresh peach in August...I can never go back.  Now that we are transitioning into fall, we are hitting apple season here and I still remember tasting my first local apple when visiting my parents in September in NY (before we lived here) and thinking...THIS is an apple?  THIS is heavenly! 

However, my trouble will be heading here soon, as local produce is limited in the winters here.  Unless you want snow ice cream, you might be in trouble.  My plan for next year is to buy locally during growing season and freeze, but with my freezer lying dead in the basement, my winter plan this year may be bleak.  At the very least, though, it will be a time for research.

A friend and I were talking about what we were looking for in making changes.  The options if given a choice: local?  organic?  or both?  Obviously both is the best option, but if you have to choose, what is more important.  Still trying to figure that one out.  Although as I did my research, that is where the idea of "seasonal" came into play.  There are lots of books out there to help with that one...and I have to admit that I was not ever really aware of when certain produce was at its peak!  And seasonal for this Oklahoma gal is very different here in NY! 

So, stay tuned here to find out what I learn as I read up on various topics, try new recipes, and attempt new things...and comments, suggestions, and motivation is well appreciated!

Homemade Bread

I tried not to let my headache leave me totally disabled today.  Although I had to rest most of the day, I managed to read up on a couple more books to fuel my fire and add to my recipe ideas.  Thank goodness my bed is right in front of a very large glass door that allowed me to rest and read while still supervising the girls playing in the backyard on this slightly drizzly, but still wonderful fall day.

I attempted my first "sandwich bread" today.  I have a lot of experience baking bread...in fact, my parmesan bread is one of my most requested food items.  But, I've never made a dense bread capable of holding fabulous ir simple fillings.  So, I grabbed the big bag of King Arthur white wheat flour I had been saving and after much kneading, waiting and then baking...voila!  The aroma of fresh baked bread is filling my house and the yummy bread is filling our bellies.  I don't know if the bread will make it to the fresh tomato, pesto, and mozzarella sandwiches I plan to make tomorrow...we've all had at least 2 slices slathered with sweet cream butter already!  I used a recipe from Ina Garten, who said the recipe is great because it makes two loaves...one to eat and one to freeze.  Hmmmmmmmm...I don't think I need to clear out any space in the freezer just yet.

I managed to pull together another local feast for dinner tonight.  Grilled lemon and chive chicken (free range chicken cutlets), carrots and patty pan squash (from our CSA box), braised greens (CSA), and for dessert...maple poached pears (from a local orchard and maple syrup made here in NY!).  everyone cleaned their plates again! 

Next up...a review of my research into seasonal produce!

Week Two of the Slow Food Conversion

week two of the slow food conversion