Eat in, Cook local
My Daily Action Plan email from Going Green Today suggested, "Eat in, cook seasonal." The focus was on preparing a dinner that highlights the flavors of local and seasonal ingredients. Requirements: local produce, a creative mind and some good seasonings.
I have ideas already: Strawberry Rhubarb bars, chicken-tomato-spinach stew, egg salad sandwiches, to name a few.
Local ingredients in Egg Salad Sandwiches:
Fresh eggs (organic, free range)
Garden lettuce
Homemade bread or local bakery buns/bread
Local ingredients in stew:
Tomatoes from Farmers' Market (I'll have my own later in the summer!)
Spinach from garden
Herbs from garden
Local ingredients in bars:
Strawberries from Farmers' Market
Rhubarb from garden
Did you notice that I didn't obsess with making every part of each dish local or organic? It would be great, but it's not realistic in my crazy-busy life. These ideas meet the goal of eating local, put a little more nutrition into the family diet, they're simple to make, and each one tastes good, too. The bonus was this: I made the egg salad and the bars during our rummage sale. Having something good to eat and easy to make kept us from wasting our time and money on fast food on those busy days.
If you're interested in a personalized action plan, look to Going Green Today.
Stumble It!
I have ideas already: Strawberry Rhubarb bars, chicken-tomato-spinach stew, egg salad sandwiches, to name a few.
Local ingredients in Egg Salad Sandwiches:
Fresh eggs (organic, free range)
Garden lettuce
Homemade bread or local bakery buns/bread
Local ingredients in stew:
Tomatoes from Farmers' Market (I'll have my own later in the summer!)
Spinach from garden
Herbs from garden
Local ingredients in bars:
Strawberries from Farmers' Market
Rhubarb from garden
Did you notice that I didn't obsess with making every part of each dish local or organic? It would be great, but it's not realistic in my crazy-busy life. These ideas meet the goal of eating local, put a little more nutrition into the family diet, they're simple to make, and each one tastes good, too. The bonus was this: I made the egg salad and the bars during our rummage sale. Having something good to eat and easy to make kept us from wasting our time and money on fast food on those busy days.
If you're interested in a personalized action plan, look to Going Green Today.
Labels: it's not easy being green, kitchen stories
Stumble It!
posted @6:43 AM
5 Comments:
I buy my eggs (free range) from an Amish farmer near my hunting land. They are brown and wonderful. If you want me to get you a couple dozen let me know.
The little things can make a huge difference. More nutrition and less fuss is always good!
Yum. I've been trying to cook more vegetables and more local, but since I forgot to get eggs at the farmers market I get kind of stuck...do I do local or organic, and now I hear I'm supposed to get pastured not just free-range. Anyway, great ideas, I'm going to check that out. I made cauliflower souffle with veggies from the farmers market.
Our Farmer's Market doesn't have free range eggs available . At least, I've never seen any.
My favorite thing you said was that you didn't obsess over EVERY ingredient being local. Any support is support. Thanks for that.
Now, I'm off to the Farmer's Market and get my weekly goodies!
Remember that our eggs are organic and local from a friend where I work. You might want to describe our final supper while on vacation as it fits this theme too.
Love,
Chuck
Post a Comment
<< Home