Day 27: Spaghetti and the ER

So I made super simple dinner tonight. Angel hair pasta from Flour City Pasta and tomato basil pesto. Calvin begged for some applesauce so I went down to the basement and brought some up that I had jarred last year.

So the photo is of Cal enjoying the dinner. The picture is pre-ER. About an hour after dinner he fell off the couch and had to have a staple put in his head (I won't include the photo of that).

So a quiet simple evening turned a little crazy!

Day 26: A winter meal on an 80 degree day

One of the greatest things about living in Upstate NY is the climate (those of you who live here, I can hear your chuckles). Potatoes, beets, and cabbage make for some delicious comfort food and I made some Winter Borscht, all from ingredients from my CSA. It was warm and cozy. The only problem is, although it was in the 40's last week, today in Oneida we peaked at 80. Fantastic. The meal was still delicious but I was sweating making it and eating it wasn't much better.

This week at our CSA pickup we had a choice between a basket of sweet peppers and a basket of eggplant. My husband has been asking for eggplant, but I saw more uses for the peppers. But then, being the marvelous wife I am, while he was loading the kids in the car and I stopped to get cucumbers from another stand, I saw two beautiful eggplant and picked them up for him. He wanted eggplant parm. I was searching for an alternative since I'm not a fan of deep frying and it's even worse with two grabby toddlers running around. I found this super easy super fast recipe for Eggplant Casserole, which called for basically the same ingredients, and I got to use my peppers. Everybody wins! It was a hit.

A little background about me and then I'll get back to the borscht. My parents didn't cook...at all. A homecooked meal for me was my mother putting a package of Schwann's Chicken Cordon Bleu in the oven. It wasn't until high school when I dated a culinary student that I tasted actual homemade chicken cordon bleu and I discovered the joy food can bring. I was lucky, though, I had one set of grandparents on the farm (see my previous blog on my Grandpa) and my other grandmother loved to cook. Holidays were like a wonderland of food.

So, needless to say, a lot of these flavors and techniques are new to me. I am loving every minute of this challenge and in general the CSA share. So, when I came across the idea for borscht, I was apprehensive, as I am every unknown dish. But, sink or swim,as my family will attest, I don't mind taking risks in the kitchen and they get the fruits of my labor the second time I try a dish. So, I made the borscht not having any idea what it was going to taste like. But, when I had my first bite, a funny thing happened. The flavors were familiar and the dish tasted nostalgic like I had eaten it before. I don't recall it, but perhaps at one holiday or another, one of my grandparents made it for us. Funny how food can do that.

Day 25: Home strech

It's hard to believe that there's only one more week left in the challenge. I have really enjoyed it so far and even think I've become a better cook.

Today I made Potato Torte using potatoes, kale, and herbs from my CSA basket. I had seen the recipe a few years ago on Food Network and have used it a few times since then. When I got the potatoes and herbs, I immediately thought of this. I roughly based dinner on this recipe but with a few substitutions. Instead of the thyme it calls for, I used sage and oregano and since my husband is a vegetarian, I didn't use bacon. I wanted something to add to it and look in my fridge and saw the kale. I cut up a few leaves and sprinkled them in between to the potato layers (so, I guess you could say I substituted it for the bacon). I didn't have any Gruyere either so used shredded cheddar.

It was really delicious. Tomorrow, I'm thinking of using the rest of the potatoes and beets to make Borscht. I have beef stock left over from the pot roast I made last week so looks like I have everything I need.

I was going to have a small potluck today as per the NOFA-NY challenge, but honestly the 25th snuck up on me. Maybe I'll have my brother's family over during the week. My sister-in-law is a great cook so maybe she'll come up with something yummy!

Day 19: New twist old classic

So another first today. I converted a completely non-local (actually completely canned) dish into a locavore-friendly dish. I made the classic Campbell's green bean casserole.

Original ingredients: Canned cream of mushroom soup, canned green beans, canned french-fried unions.

Locavore ingredients: Cream of celery soup (homemade), fresh green beans, fried local onions, almonds.

It wasn't quite as pretty as the original but it was definitely more tasty (not to mention healthy!)

Also made some lemon orzo (Flour City Pasta), with tomatoes soaked in raspberry wine vinegar. All-in-all, a good meal!

Day 17: tomatillos...

So I like most every food and I really, really try to use everything in my CSA share, usually in new ways. I like proving that everything can be delicious but today I'm stuck. I got offered a basket of tomatillos and I don't know what to do with them. The only recipes I can find are for salsa verde and I'm reaching out to my virtual friends... any ideas? What do you do with those funky little fruits?

Day 15: The halfway mark

So, honestly I'm kind of bored with posting pictures of my food, which kind of explains the lull in posting the last few days. Yesterday it was kale and potato soup and tonight it was a yummy roast with mashed root vegetables (parsnips, carrots, and turnips).



But, I decided since this is the halfway point, I'd stop and reflect on what I've learned so far. I've already mentioned that my original goal was all-out, no hold, local all the way. I've realized that was pretty impossible at about Day 3. I like a rule I found on another blog called the "Rule of Good Manners" meaning if you are at someone's house and they offer you non-local food, you are allowed to eat it. At the onset of the challenge I would have told you I can get by without that rule, but its saved me a few times.

I've learned a new way to decide what's for dinner. Many locavores will attest that you have to change the way you think about food. Before I would flip through food magazines and create a rough menu for the week, and then go to the store and buy the ingredients, seasonal or not. I've found now the only way to make this work is to evaluate what I have in the fridge and then browse cookbooks or recipes online to see what I can do with it. The recipe index in cookbooks, which I never used prior, has become my best friend. Reading other blogs has also helped give me ideas about what they've found at the market and fun things to do with it. The daily e-mail from NOFA-NY has also been a godsend. I am also lucky to have a great farmer who provides recipes in all of her CSA shares each week.

The last thing I've learned is that eating local is not as expensive or difficult as I thought it would be. You don't have to be 100% local to make a difference in the food system. If everyone just made the moderate effort I have, we could literally change the world. There's this misconception that eating local is crazy expensive. Well, it only gets expensive if you try to find replacements for everything you are currently eating. If you look at dinner in a different way and try new ways of using seasonal, local produce from the market, you can feed a family on even the most modest budget (which believe me, I have). The CSA is a perfect example. I spent $300 at the beginning of the year and now I can usually make at least two complete dinners from my basket each week. I supplement with food from the market, that's three more dinners and two nights of leftovers.

So in summary, I've learned that I can probably continue this effort past September, which makes me happy. There was an article I read once that said that people like to think that they are anti-big food companies, but do nothing to change it. Now I can say that I am doing it.

Day 10: Salads and teaching

So, my kids are starting to learn what being a locavore means. Today I was making dinner (more on that in a minute), and the kids were on the front porch. When I went to see what they were doing, I discovered they had broken open a pumpkin and were eating the seeds for a pre-dinner snack. The other day Cal asked me if some foliage was rhubarb. So, they are starting to think like Mom!

Ok, on to the good stuff... dinner. I am in love with basil, I just have to say that. I could eat pesto every day. Unfortunately, my family doesn't share that love but I did sneak it into two dishes. Ok, that's a lie, it was flat out featured.

Tonight was a night of salads. First was tomato, cucumber, and basil with a raspberry wine vinaigrette and lemon herb potato salad. I was inspired by this dish, but used the herbs I had on hand, basil and parsley and something that came in my CSA basket and smelled good, but since my husband picked it up, we couldn't identify it.

But, needless to say, it turned out delicious. I get so excited when I get my share on Saturdays, I just don't know what to use first! We also have some chard, green beans, lettuce, and more tomatoes for later in the week. What to make?

Day 9: Leftovers and baking with the kids

So today was very productive. First order of business was cleaning out the fridge (including a full scrub down). It was then I realized how much leftovers we have and decided not to cook tonight. But then... our neighbor brought over some plums he didn't know what to do with and NOFA-NY's daily e-mail mentioned a plum upside-down cake. It was fate. I was home with the kids so googled a recipe and it was baking for us! I enlisted their help and settled on this Blueberry-Plum Upside-Down Cake using blueberries we had picked and froze earlier in the season. It does have two types of non-local sugar, but the rest is all local!

I don't like to brag, but it turned out to be one pretty looking cake (and didn't taste bad either). While I was photographing the cake, my daughter Bea sneaked over to take a peek so I had to include that photo (and, yes, if you were wondering, my son is "drinking" flour out of a measuring cup in the top photo).

This morning we had corn/carrot fritters for breakfast that were yummy. Overall, a good day! Now it's back to eating a week's full of leftovers.

Day 8: Learning, growing...and corned out (for a few days)

So, after tonight I need a break from corn. Made a delicious Cheesy Corn Bake. It's essentially macaroni and cheese with corn instead of noodles. It was yummy. But, I'm getting to creative for my own good as I thought it needed a little pizzazz so I added some extra cheddar on top before putting it in the oven. Well, that caused the liquid not to bubble off and it was a little soupy. So, I pretty much had corn soup two nights in a row. I should just learn to stick to the recipe, but I watch Top Chef and think I know something.

It was nice, though. My brother and his wife came over and enjoyed the meal (I served some sauteed chard on the side). Jill mentioned on facebook that she was interested in the challenge so I was happy to share a piece of it with her.

I did reach a milestone this week. I think this is the very first time that I used every single item in my CSA share before the next week. I looked in my fridge tonight and was shocked to see no more veggies from Sommer's Harvest Farm. I still have some carrots left over from the market but I think I'll make some corn fritters with the little bit of corn left over in the morning and that will be that. I'll probably take a trip down to the pick your own garden on the farm tomorrow and then I get another share on Saturday.

Day 6: Corn Soup

I'm making use of the corn I froze a few weeks ago. NOFA-NY provided this recipe in their daily e-mails (which are so helpful and interesting!).

Celebration Corn and Tomato Soup

My advice on this one: skip on the jalapeno (one little bugger had a lot of heat!) and definitely go with whole milk or even cream. I prefer the creamy texture. Also, I used raspberry wine vinegar for soaking cherry tomatoes (which I followed the recipe and added just before serving) and there was such a pop of freshness. Love it.

On another note, I think at the end of the season I'm going to use Snapfish to create a photo cookbook with the local recipes I've found and created. I'm thinking Amy from Sommer's Harvest Farm would get a kick out of it since most of my veggies come from her!

Lunches have been going great since I've had enough leftovers each night. Farm fresh eggs are making for some easy breakfasts as well. I'm thinking some Eggs Benedict with homemade biscuits this weekend. I'll keep you all posted!

Day 5: Roasted Patty Pan Squash

As hoped, I am doing much better today. Cheddar cheese omelets for breakfast and check out my dinner! Roasted Patty Pan Squash with zuchinni, tomatoes, onions and fresh herbs...delicious! Thanks to Amy Sommers at Sommer's Harvest Farm for both the veggies and the recipe!

Plus, there's enough for leftovers for lunch tomorrow!

Day 4

Ok, so I have to admit, I'm not doing as well as I'd hoped for this challenge. The end of the summer madness (including Frank's Ironman in Louisville, KY) made it tough for me to prepare. So, I haven't been 100% committed so far. But, the last 3 nights I have been doing pretty well with local dinners. The first night it was Ratatoille (see photo) with locally-grown zuchinni, tomatoes, eggplant and herbs. Then we had lemon garlic pasta made from Flour City Pasta in Rochester, NY. Last night was some leftovers along with cherry tomatoes that Calvin just adored. This morning I am ready to be committed. We've already been all-local for breakfast. Apple-grape juice from Red Jacket Orchards in Geneva and organic oatmeal from the Amish store in Vernon with some real maple syrup from the VVS FFA. Breakfast and lunches have been another story. While we did have all-local blueberry pancakes on Friday, the rest has been cereal since we've rushed out the door. At lunch I ate some rice (not local) and Chobani's yogurt (which is locally-made) and I think the kids and Frank had PB&J (although they used fresh baked local bread and probably the homemade jam since it is so much yummier than Welch's).

So, now I'm ready to be committed. We have fresh-baked bread and homemade jam for lunchtime sandwiches along with some more cherry tomatoes. For dinner, its looking like stuffed patty-pan squash.

Is a zero-mile meal possible?

I've discovered in my research that the average American meal travels 1,500 miles to reach your plate. So, part of my plan for this blog is to track my meals' mileage during the challenge. It will be much easier to do during the challenge than, say, now, because I will know where all of the food came from. For example, today, as you can see, I bought a lot of corn to freeze. I know the farm in Chittenango where it was grown, and can easily tell you that it traveled about 10.8 miles from the farm to my table. I've marked the bag with the location of the produce, so it should be a fun total at the end of the month.

But, my question is: Is a zero-mile meal possible? I don't live on a farm (I don't even have a garden), so I won't be bringing anything in from my yard to the table, but I think I can still accomplish at least 1 zero-mile. Here's the idea: I went to the market today to pick up produce, so the gas emissions I produced would not have been produced had I not went for the vegetables. So they count as miles toward my meal. However, what about the basil my boss brought in for me to work the other day or the honey from a co-worker? Had they not brought that food in, they still would have come to work, and I still would have went home. So, I'm not going to count those miles, because the miles would have been driven either way. Technically, the food still traveled a few miles but I am going to track "food miles" or, how many miles did I save in emissions, etc. by buying locally.

So if neighbors, coworkers, etc, bring me food that they grew/produced during another type of visit (they didn't travel specifically to give me the food), it doesn't count. What do you think?

PS- how could I not take advantage of the peak corn season? 3 dozen ears cut and frozen and another 1/2 dozen for dinner tomorrow!

PPS- Since I have readers that don't know me, expect a little background blog about how this all came about coming soon!

Foods I'll miss

So the more I've been thinking about this the harder it is seeming. I immediately thought about foods I'd be missing out on during September: chocolate, coffee, citrus, and I think I can deal. But, this week, as I started thinking about composing actual meals, I began to think of individual ingredients I use on a daily basis. Here's three that have me stumped, any suggestions are welcome!:

1. Olive oil. I've already mentioned that I have a CSA share through Sommer's Harvest Farm in Hamilton, NY. One of our favorite weekly staples is greens such as spinach, chard, and collards. We do a simple preparation of the greens by sauteing garlic and onions in oil, then adding the greens, a little more oil, and some salt and pepper. When I'm feeling fancy I put a poached egg on top. Seems like this could be a good option for me, but what about the oil? I have bought locally-made organic sunflower oil from Stolor Organics in Cazenovia in the past for baking (it adds a new dimension to cupcakes!), but I'm not sure it will work the same on the greens.

2. Cane sugar. First of all, I do a lot of baking. Also, in the fall, nothing is better than butternut squash with a little brown sugar. Cane sugar is a staple ingredient in a lot of fall dishes. So, what can I use? Well, I do have honey from my good friend Nikki who keeps bees in Rome. I also have some maple sugar from Baker's Maple in Bainville. I'll have to be creative with where and how I substitute. I think the squash will be good with the maple sugar!

3. Energy bars/gel. I'll be competing in a triathlon on Aug. 6 and during the race I usually consume some chemical-laden energy bars and gels. I also have become fond of Stinger Waffles, a honey-based cracker for quick energy. I know I can make my own granola bars, but I need to find comparable foods for quick energy that are easy to carry, open, and eat.

So those are my stumbling blocks so far and I'm sure I will run into more! By the way, all of the foods I mentioned earlier, I have picked up from CNY Bounty in the past. Hopefully, they will be back up soon because I have a feeling they will be a great resource for me!

But Abbey...Why??

Every time I take a bite of a crisp, juicy apple or stick my toes in the mud, I think of Grandpa. I think he's why I started the CSA program to begin with. Anytime someone says "farmer," images are conjured up of watching my grandpa milk the cows or toss hay bales down from the loft. Fresh, local produce reminds me of the days I spent sitting out in the garden eating snap peas and raspberries until I ruined my dinner. Grandpa survived off the land for years. Can I do it, too? Back then, there was no such thing as "organic", there didn't need to be. Food was made from the land, and you didn't get to eat tomatoes in December. I taste those days when I open my harvest share basket. So this journey is dedicated fully to Calvin Janes and he's the reason I'm taking it. Maybe I'll taste my grandmother's cooking when I fry up a farm fresh egg or drink unpasteurized milk. Maybe my kids can look back at me like I do my grandfather.... "Ahh, Bea...those were the days. Remember when mom went crazy and made us eat like hippies?"

Every journey starts

...with a single step!

Blanched and froze green beans from Sommers' Harvest Farm in Hamilton, NY! Yay... completed my first step. Now sometime in September I have one side dish covered lol.

What I do know...

Ok, so I just registered for the Locavore Challenge (http://www.nofany.org/events/ny-locavore-challenge) For the month of September, I will become a locavore. So what is this all about? Well...I'm not sure yet. I've read about Locavores a little, but more research is coming. So here's what I know.

1) Locavore rules vary but mainly the point is eating locally produced food. Your average meal travels thousands of miles to reach your plate, so eating local food has a lot of benefits; you save gas, emissions, and are helping out the local economy. Plus, local and fresh produce is better for your body (less chemicals) and tastes better too! Basically, this challenge is to eat only food produced or grown within 250 miles of your home.

2) There are some exceptions. Obviously if you 100% committed to this, here in Upstate NY that means no coffee, no citrus, no chocolate. So I believe the rule for this challenge is 5 ingredients can be outside the 250 miles if they are not available, but they must be fair trade and/or organic.

3) The challenge includes "mini-challenges" such as this blog, reading locavore literature and even hosting a "Locavore Potluck" on Sept. 25.

4) September in Upstate NY basically equals squash, so I have to research what is going to be available, and what I have to stock up on. I need to acquire meats, cheeses, dairy, and non-seasonal vegetables to freeze and/or can.

Ok so, that's what I know now, here's the plan:
1) I have already read Michael Pollan's full line of novels, so that's a good start to learn about food production (I highly recommend "The Omnivore's Dilemma" for beginners.

2) I ordered the follow books to get me started:

The Locavore Way: Discover and Enjoy the Pleasures of Locally Grown Food by Amy Cotler

Eat Where You Live: How to Find and Enjoy Fantastic Local and Sustainable Food No Matter Where You Live by Lou Bendrick

3) Stocking up: I already know I have a lot to do, so I'm hoping to get started on finding enough food (and a variety) so I don't starve or go crazy.

Any tips/recipes/ideas, please please let me know!!