Tuesday, July 31, 2007
Monday, July 30, 2007
Sunday, July 29, 2007
Friday, July 27, 2007
Thursday, July 26, 2007
Cornell researcher, David Pimmental...estimates that we pay an annual $10 billion price tag for environmental and health costs associated with pesticide use. At the human level, Pimental [sic] has calculated that pesticide use results in 10,000 to 15,000 cases of cancer, annually, and 300,000 incedents of food poisoning. When you pay $1.99 for five pounds of carrots, it may feel like you're getting a bargain. But it's a phantom bargain...Under out current system of farming, you'll be paying the balance at a later date - on your tax bill or at your doctor's office.
after watching sicko this weekend, it seems like the united states government does a very good job of helping huge, neccessary industries deliver poor product at a gigantic profit. let's see: agriculture? health care. oil comes to mind.
guess i shouldn't complain. after all, it's my government. maybe i ought to help do something about it.
The Local Growers’ Guild, a cooperative of small farms in southern and central Indiana, recently released its 2007 Local Growers Guide. The 40-page booklet includes information about where, how and why to purchase local food. The focus is on the area within a 100-mile radius of Bloomington. The free guide includes information on farms, restaurants, grocery stores, Community Supported Agriculture programs and farmers’ markets that offer local foods. The guide is available at the Bloomington Community Farmers’ Market on Saturday and will be distributed through area businesses including Oliver Winery and Bloomingfoods. Donations are accepted. For more information, e-mail the guild at firstname.lastname@example.org or call 812-345-1592.
Wednesday, July 25, 2007
Tuesday, July 24, 2007
a classic ratatouille comprises eggplant, zucchini, bell pepper, tomatoes, garlic, onions, and herbes de provence. mine had all the above, minus the herbs, plus a little basalmic vinegar, and served with spinach linguine. look how pretty.
Monday, July 23, 2007
Sunday, July 22, 2007
last night, i used a tortilla recipe from the local paper for dinner, having been pleasantly surprised at how easy flour tortillas seemed after researching corn tortillas. those sound like a PAIN. my flour tortillas weren't perfect, but perfect the first time just isn't my way. they were, however, delicious. and now i have another way to use up that vegetable shortening i got for the faux oreos!
Flour Tortillas 1 1/2 cups all-purpose flour 1/2 tsps salt *(i'd double this next time, i think. or, you know, actually measure it.) 2 1/2 tbs vegetable shortening 1/3 cup warm water In a food processor, combine the flour and salt. Pulse several times to combine. Add the shortening, then process for about 10 seconds to thoroughly combine. With the processor running, drizzle in the water and process another 10 seconds. Don't process too much, or the dough will get tough.
The dough should look powdery and dry and will not have come together. It should hold together when pinched.
Use your hands to ball the dough together and transfer it to a clean work surface.Form the dough into a log and divide into 4 pieces for big tortillas or 6 for smaller tortillas. One at a time, place each piece between sheets of parchment or waxed paper. Use a rolling pin to roll out the dough. (I didn't do this, but it's probably a good idea. Extra flour dries them out.) Heat a dry flat griddle or large skillet over medium-high heat. One at a time, place each tortilla on the griddle. Cook until the tortilla just begins to puff up and the bottom has a few small scorch marks, about 30 seconds. Flip and cook another 20 to 30 seconds. Wrap the tortilla in a towel to keep warm. Repeat the process with remaining dough. Serve immediately.
i'd like to serve these as fajitas with tofu and sauteed vegetables. or with eggs in the morning. or any time at all, really. they were pretty simple. i'd cook them a little bit longer on each side - you can see semi-raw edges on the pictures. they were still good and easy, and with ingredients i controlled, and no plastic packaging to throw away. thumbs up all around. maybe next time i'll do half whole wheat flour, too.
Friday, July 20, 2007
Thursday, July 19, 2007
As a rule, processed foods are more "energy dense" than fresh foods: they contain less water and fiber but more added fat and sugar, which makes them both less filling and more fattening. These particular calories also happen to be the least healthful ones in the marketplace, which is why we call the foods that contain them "junk."... If you are eating on a budget, the most rational economic strategy is to eat badly--and get fat.
the organic movement is sometimes seen as "elitist" because organics cost more. you know what? 50 years ago, just about all produce was "organic," and affordable. and local. we're not exactly re-inventing the wheel here in the local, organic, good food movement. we just want to dissemble the shaky industrialized wheel that's giving us food that's lacking nutritionally, that's been shipped thousands of miles with fossil fuels, and puts small farmers out of business.
the 2007 farm bill is still working its way through congress. you can learn more about it here, and this seems like a very reasonable breakdown, and this blog has a clickable map so you can see which states get how much money. indiana gets a lot. that's not surprising. anyway, it's your bill, so feel free to tell your representatives what you think of it.
Wednesday, July 18, 2007
Tuesday, July 17, 2007
Sunday, July 15, 2007
Friday, July 13, 2007
Thursday, July 12, 2007
Wednesday, July 11, 2007
Tuesday, July 10, 2007
Monday, July 9, 2007
Sunday, July 8, 2007
Friday, July 6, 2007
Thursday, July 5, 2007
Wednesday, July 4, 2007
sure, the basil isn't really what anyone would call traditional, but it's fresh from the garden today, and basil + tomato = tasty in any combination. the pico de gallo ended up going really well with heavier flavors of grilled mushrooms and kidney beans in the burrito.
does anyone have any fantastic tips for cooking beans evenly? maybe i just need more than that one-inch covering of water. most of the beans turned out soft and delicious, but we found a few hard ones in the bunch. not inedible hard, but unpleasantly hard. tips?