I was thrilled to see my blog named on Jennifer Maiser's roster of Eat Local Challenge participants who were blogging about their Challenge experiences of the month...and chagrined to think that I have spent hardly any time blogging about my experiences with eating locally this month.
I set out with sterling intentions for participation in this challenge and for documenting that participation. What I have found, though, is that my intentions and my actions have intersected very little this month. I am a mother, student, full-time worker, wife, friend, and dedicated committee member to name a few of the roles I play. Dovetailing my desire to eat mindfully AND locally just has not happened often this month. However, I have not quite given myself up as a complete disappointment in this endeavor. I have learned a lot about food, the way I view and consume it, and how I can improve those habits. Here are a few of the lessons I have absorbed so far this month:
- Being too busy to slow down enough to eat mindfully is a state of living that needs to be altered quickly.
- There are MANY delicious, simple recipes that can be made quickly using low impact ingredients. What do I mean by low impact? Well, ingredients that can be procured locally and ingredients that are minimally processed.
- There is a lot of room for improvement in my community for establishments to commit to using local ingredients. I sense in this a future community advocacy project and will keep you posted.
- I can be a culinary magician when necessary. See two (modest) recipes I recently invented, below.
2 C thinly sliced Vidalia Onion
1-2 t butter
6 C Vegetable Stock
1 C Bulgur
Other cooked, canned or frozen veggies you have on hand
- Saute the sliced onion in the butter in a large saucepan or stockpot on medium high heat until the onion is nicely browned and crisp in some parts. Don't crisp them up entirely.
- Add the vegetable stock and veggies on hand, scraping up the browned bits of onion that may be sticking to the bottom of the pot. I used garbanzo beans and frozen spinach. Bring to a slow boil.
- Add the bulgur and reduce heat to simmer. Allow to cook for 10 - 15 minutes.
- Serve with good crusty bread for sopping up the broth.
1 small, thinly sliced red onion
olive oil for sauteing
2 C torn kale leaves
- Saute the red onion in the olive oil over medium heat until soft.
- Add the torn kale leaves and cover, stirring occasionally. Cook until kale leaves soften and brighten in color.
- Remove from heat and plate. Shred asiago cheese over kale and onions to your desired taste while still warm.
- Delicious with a glass of red wine!