A few weeks ago I made a post and referenced two articles on Mother Earth News about eating with the seasons and storing foods for the winter. Here's a little update on what we've been doing to put some food up for winter.
First, we've been eating all of the fresh produce we can so that we do not dip into our winter stores. That means right now we're still eating a lot of salad greens, tomatoes, summer squash/zucchini, eggplant, and peppers. Even though we have potatoes, winter squash, and kohlrabi we're saving those for later.
Aside from our CSA, I've been supplementing our produce with stops at another local farmer's stand on Rt 11, just North of Chambersburg (near Green Village if you know where that is).Map of 2891 Philadelphia Ave Chambersburg, PA 17201-7904, US The address is actually for McDonald's which is across the road, but it'll get you there. They have a very nice selection -- not organic, but still local. Their farm is near Path Valley. I've been stopping every week and buying butternut squash, acorn squash, spaghetti squash, and apples.
I also stopped today at Shatzer's fruit stand on Rt 30 West (between Chambersburg and St. Thomas). I posted a map to their location in a post a month or two ago. Their apples are a little cheaper and better quality I think. While they are not organic, they also do not spray indiscriminately. Today they had several varieties of apples, pears, winter squash, pumpkins, cider, apple butter, honey, and a few other things I've forgotten.
Most produce needs cool temperatures for storage. Exact temperature requirements vary as do requirements for humidity, but it's not rocket science. See those articles I referenced for more info. If I get time, I'll post a little more later about storage ideas since most people don't have root cellars anymore.
Showing posts with label vegetarian. Show all posts
Showing posts with label vegetarian. Show all posts
Thursday, September 27, 2007
Monday, August 6, 2007
Fabulous summer foods!
I hope everyone is having as much fun eating local summer produce as my family is. Lately, I've been getting our milk and cheese at Trickling Springs, bread and baked goods at Lulu's Bakery, veggies from our CSA and Maplewood Produce, and fruit from Shatzers Orchard and Maplewood. I have info on these other places elsewhere on my blog, and here's a little info on Shatzer's.
Shatzer's is not organic, but at least they're local. It still beats having fruit shipped from California. They are really friendly and have a little shop where they sell their fruit and other local items. Here's a map to their fruit stand on Rt 30 west of Chambersburg:Map of 2197 Lincoln Way W Chambersburg, PA 17201-8655, US
I'm still looking for a reliable source of local organic fruit. If anyone has any info let me know. I hope that I'll soon be able to check out the Windmill Farmer's Market in Shippensburg. They advertise organic produce.
If you're having trouble figuring out some new and different ways to prepare all these great veggies, here are some ideas.
Last night I made Eggplant caviar. Don't fear it has nothing to do with fish eggs. The dish is named for its texture which is like a coarse dip. Basically you bake an entire eggplant in oven at 400 degrees for 35 minutes. Roast a few cloves of garlic in their skins wrapped in a piece of aluminum foil in the oven along with the eggplant. When done let the eggplant cool until it is cool enough to be handled. Cut the eggplant into slices and remove the skin, but be sure to get all the little bits next to the skin as these are some of the tastiest. Puree the peeled eggplant. In a large mixing bowl, combine the eggplant, a handful of chopped parsley, 3 scallions or small onions, 2 tbsp olive oil, 2 tbsp lemon juice, salt to taste, and garlic (just squeeze the roasted garlic from its skin into the mix). Mix and mash as thoroughly as possible. Serve with crackers or on slices of toasted baguette.
Tonight we had omelettes with sauteed onions, garlic, tomatoes, summer squash, and cheddar cheese (all mixed into the omelette). Then we had fresh peaches for desert.
Some nights we have ratatouille, which is basically just grilled (or sauteed) veggies drizzled with olive oil and italian herbs.
As tomatoes are beginning to kick in, I often have tomato sandwiches and some fruit for lunch.
I'll occassionally post a recipe for seasonal foods. I love to cook, but I know not everyone enjoys searching for that perfect recipe.
Here's a good start. The Wilson CSA has a weekly newsletter and includes some great recipes. http://www.wilson.edu/wilson/asp/content.asp?id=815
Shatzer's is not organic, but at least they're local. It still beats having fruit shipped from California. They are really friendly and have a little shop where they sell their fruit and other local items. Here's a map to their fruit stand on Rt 30 west of Chambersburg:Map of 2197 Lincoln Way W Chambersburg, PA 17201-8655, US
I'm still looking for a reliable source of local organic fruit. If anyone has any info let me know. I hope that I'll soon be able to check out the Windmill Farmer's Market in Shippensburg. They advertise organic produce.
If you're having trouble figuring out some new and different ways to prepare all these great veggies, here are some ideas.
Last night I made Eggplant caviar. Don't fear it has nothing to do with fish eggs. The dish is named for its texture which is like a coarse dip. Basically you bake an entire eggplant in oven at 400 degrees for 35 minutes. Roast a few cloves of garlic in their skins wrapped in a piece of aluminum foil in the oven along with the eggplant. When done let the eggplant cool until it is cool enough to be handled. Cut the eggplant into slices and remove the skin, but be sure to get all the little bits next to the skin as these are some of the tastiest. Puree the peeled eggplant. In a large mixing bowl, combine the eggplant, a handful of chopped parsley, 3 scallions or small onions, 2 tbsp olive oil, 2 tbsp lemon juice, salt to taste, and garlic (just squeeze the roasted garlic from its skin into the mix). Mix and mash as thoroughly as possible. Serve with crackers or on slices of toasted baguette.
Tonight we had omelettes with sauteed onions, garlic, tomatoes, summer squash, and cheddar cheese (all mixed into the omelette). Then we had fresh peaches for desert.
Some nights we have ratatouille, which is basically just grilled (or sauteed) veggies drizzled with olive oil and italian herbs.
As tomatoes are beginning to kick in, I often have tomato sandwiches and some fruit for lunch.
I'll occassionally post a recipe for seasonal foods. I love to cook, but I know not everyone enjoys searching for that perfect recipe.
Here's a good start. The Wilson CSA has a weekly newsletter and includes some great recipes. http://www.wilson.edu/wilson/asp/content.asp?id=815
Friday, July 6, 2007
Action: Eat more vegetables, fruits, and grains
Yes, that also means, eat less meat and animal products (or none at all).
Most of the meat consumed in the United States is produced on factory farms. Aside from the horrendous living conditions for the livestock, factory farms are heavy polluters. Whether the waste leaks and overflows from concrete holding ponds or runs off of the fields it’s sprayed onto as fertilizer, the manure contaminates waterways and drinking water with E. coli, salmonella, and other pathogens. (If you live in the country and have well-water, I recommend getting your water tested.) Contaminated water also causes algae blooms which deprive aquatic wildlife and plants of oxygen, devastating ecosystems.
Also, for every pound of meat on the plate, the animal ate roughly 16 pounds of grain. Some of the grain that it took to produce that pound of meat could have gone to feed some of the world’s hungry.
Eating more produce and grains and less meat is also better for your health. I can speak from experience that from May through October, when there is so much fresh produce available and I eat much less meat, I feel much better. This time of year I might eat meat twice a week.
The best part is that you are not the only one who benefits from eating less meat. Eating less meat also means less demand for factory farms and less polution here; less demand for meat from overseas -- less clearing of the rainforests and other natural areas to create pasture for livestock.
Here are some resources:
http://www.nrdc.org/thisgreenlife/0603.asp
http://www.audubon.org/bird/at_home/chefs_web.html#diet Check out the Audubon Society's section on the vegetarian diet.
http://www.betterworldhandbook.com/action6.html Great, well-researched piece on eating less meat. The author even cites her/his sources. As a former English major, I love it when authors cite their sources!
Most of the meat consumed in the United States is produced on factory farms. Aside from the horrendous living conditions for the livestock, factory farms are heavy polluters. Whether the waste leaks and overflows from concrete holding ponds or runs off of the fields it’s sprayed onto as fertilizer, the manure contaminates waterways and drinking water with E. coli, salmonella, and other pathogens. (If you live in the country and have well-water, I recommend getting your water tested.) Contaminated water also causes algae blooms which deprive aquatic wildlife and plants of oxygen, devastating ecosystems.
Also, for every pound of meat on the plate, the animal ate roughly 16 pounds of grain. Some of the grain that it took to produce that pound of meat could have gone to feed some of the world’s hungry.
Eating more produce and grains and less meat is also better for your health. I can speak from experience that from May through October, when there is so much fresh produce available and I eat much less meat, I feel much better. This time of year I might eat meat twice a week.
The best part is that you are not the only one who benefits from eating less meat. Eating less meat also means less demand for factory farms and less polution here; less demand for meat from overseas -- less clearing of the rainforests and other natural areas to create pasture for livestock.
Here are some resources:
http://www.nrdc.org/thisgreenlife/0603.asp
http://www.audubon.org/bird/at_home/chefs_web.html#diet Check out the Audubon Society's section on the vegetarian diet.
http://www.betterworldhandbook.com/action6.html Great, well-researched piece on eating less meat. The author even cites her/his sources. As a former English major, I love it when authors cite their sources!
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