What's She Up To?

Grill Thrill

CSA veggies plus steak. Zucchini, yellow squash, and orange peppers brushed with basil olive oil.

Food Inc.

Finally this story makes it to the movies!! The masses!! I've been shopping at the co-op for at least 15 years. I'm growing my own food these days, and I buy grass fed beef by the 1/4 or 1/2 and it's my fourth year with a CSA. To say that people don't know what they are eating is an understatement. I always feel like I can do more, change more, be healthier and learn more. It's exciting to live this way.

Grocery stores are a wonderful thing, but make sure you know what you are buying. Eating the wrong foods is killing us - literally! I was completely disgusted when my local Lund's, a very high-end grocery store near my home, sold 80% beef that was from outside of the USA for the rock-bottom price of $1.99/lb. What's going on with that? Lately, when I shop there I have a hard time finding anything that is worth the cost per pound. I have to drive to a local co-op to find meat that is naturally or organically raised and affordable. To their credit, Lunds does have a decent selection of organic fruits, veggies and dry goods.

Weigh the cost of a pound of veggies against a pound of meat. Compare the nutritional value per ounce and the amount of land it took to grow what you're eating, and I bet you'll see that veggies are the way to go. I'm not vegetarian, but I'm committed to eating the right meat and the right vegetables. I definitely want to support my local economy when I can.

NYT review on Food Inc. here

(photo taken in Preston, MN by SAS)

Can it, Sister!

(photo courtesy of Minnesota Historical Society, c.1943, Washburn High School Class)

I know, I know. Enough already. I think I did at least seven postings on canning, and you know how I loved my garden this summer too (how many posts there?) ... actually it went right into the fall with the last crop, brussels sprouts. Sadly, the last batch of tomatoes never made it into processing since I was a wee bit busy with finishing some freelance work and then starting a new job. We ate what we could but then ... well, I had to take them to the trash on Oct 30. For me it did feel a little like the music stopped. However, I did my best this year and that is all I can ask. In honor of it all, I thought I'd officially close out the season with a big grateful thank you to the earth, sky, sun, soil, rain and God .. oh yes, and the microorganisms (and Arlene for teaching me to can) for the great food we grew here and for the abundance of veggies from our CSA. I consider the girls above, giving the season one last toast - with their canned delights. I accept my nomination and golden statue of a hot mama in the kitchen and will place it on my mantel between the last Ball canning jars that I almost used.

September Salad

One thing I've missed about June in Minnesota is the fresh lettuce. Nothing quite compares to leafy greens straight from the garden patch, so tender and flavorful early in the season. Our CSA had surprise lettuce in the box this week. Can you see my cartwheels? 

Here's my idea of a "fall harvest" salad; lettuce, white turnips, cabbage, pickled beets, tomato, red pepper, homemade garlic vinaigrette dressing and parmesean cheese. Pair this up with an Oktoberfest Bratwurst slathered with German mustard and there's no need for a bun.

Talkin' Basil

Here I go again, walking out my front door for some basil from one of three verdant beauties. Basil is good in almost anything! Here I've made a simple pesto whose recipe originated from my CSA newsletter. Another easy way to use basil is in cole slaw or as a marinade ingredient. Slice yellow squash and zucchini lengthwise into 1/4"-pieces. Place them in a large bowl and add heaps of chopped basil and enough olive oil to coat each piece of squash. Toss. Let it soak for a bit and then grill.

This summer I've also discovered two interesting local-Minneapolis basil products. Check out Mrs. Meyer's Basil Dish Soap. It's a very soft scent for dishwashing. As you know, I do all my dishes by hand. Another skin-loving product, is Basil Lavender soap from Golden Sage. Use in the bath or at the hand-sink. Both companies produce many splendid products with good ingredients.

4th of July Fresh

CSA Slaw. Organic veggies & my garden herbs,

cabbage, radishes, carrots, cilantro, kohlrabi, scallions, 

parsley, basil, mayo, flax seed oil, honey, dijon mustard,

salt & pepper. Chop, chop, chop. Scoop. Stir. Serve chilled.

Green Taste Buds for Me

I love writing about or looking at anything green. My first CSA (Community Supported Agriculture) box from Riverbend Farm in Minnesota certainly qualifies as green any way you slice it. Today I felt like I had opened a long awaited gift! And what a gift to have the option and choice to eat locally. Tonight dinner was a quick fix and it involved two of the lettuces topped with thin slices of radish and an easy no-recipe oil and vinegar dressing 

I am trying to grow veggies on my own, and believe me, my heads of lettuce are no where near the size of these! I cannot imagine the planning, care and work it took to get these beauties in the ground and to the co-op where I'll continue to pick up my prized CSA box for several more weeks. All I can say is "wow". Talk about appreciating what you eat and eating the best. 

Check out my friend Inspirasana's blog for what I consider to be an award-winning photo of the heirloom speckled bibb lettuce (above).