Produce of the Season - Eating Simply in Season
by Monica Wiitanen
A real pleasure that comes with eating local foods is
indulging in the produce of the season. Spinach, Asian greens,
mustard greens, chard, kale, garlic, onions, lettuce, asparagus,
strawberries, rhubarb, beets, carrots, snow peas, sugar snaps,
and the first of the new potatoes---all these and more can be
teamed with buffalo, beef, elk, lamb, poultry, or eggs (or pie
crust or scones, in the case of strawberries and rhubarb), and
some real fine meals will be on your table.
How about buffalo and snow peas; sag pannir (spinach
with freshly made cheese) to go with a roasted chicken rubbed
with a paste of garlic, ginger, chides, salt, cumin, coriander
and black pepper;lamb chops on a bed of garlic scapes (both grilled);
salads; cheese omelet with sweet red onion and new potatoes, with
a dusting of Chile powder?
While our household is accustomed to foods from many parts
of the world, and so my list will include Chinese, Indian, and
North African, as well as the American foods I grew up with, there's
no need to look for new recipes when you want to eat more local
Start with whatever you and your family are used to, and
see what is produced locally. If there's a food you really
like and you haven't found it yet, check out the Valley Organic
Grower's Associate Directory or talk with a grower.
If new recipes are something you enjoy, try Simply
With such a huge variety of foods raised in the Valley, eating
local food is fun. Sure, it takes a little time to rethink menus,
and it may become desirable to "put some by" for enjoyment
during the winter. I'm not suggesting slaving in the kitchen all
summer, but over the years I've found a few foods that are well
worth the trouble to freeze, dry, juice, pickle, or can.
Ripe fruit frozen as is (pitted, hulled, maybe sliced) is
just great, especially when only partially hawed. A couple
of cups of strawberries, a few pints of pitted cherries, and several
bags of sliced peaches in he freezer are enough to get me happily
through the winter. I eat my fill when the fruits are in season
and put a little by for a treat later. Easy foods to freeze include
all the fruits as well as peppers, chides, and tomatoes, none
of which require pre-treatment, unless you peer your sweet peppers
and Anaheims roasted.
The main thing is to decide which foods will be really enjoyed
and therefore will be worth the effort.
Every time we spend a food dollar we make choices. Will
this purchase strengthen our community? Will this purchase help
maintain my health? Will this purchase make the world a better
place for future generations? In other words do we know how this
food was raised, and did the agricultural practices support a
healthy future? How many miles did this food travel to get here?
I'm in no way suggesting that we become strict "localvores",
but I do think that becoming aware of some of these issues now
will lead to greater food security in the future. It might even
get us to know our neighbors better, and it might just get fresh
strawberries delivered to your door in time for breakfast.
The above article is excerpted from one that originally
appeared in the North Fork Merchant Herald - June 20-July
17, 2006 issue and is reprinted by permission. Monica Wiitanen
is my friend from Neighborly Neighbors on Lamborn Mesa here in
my hometown of Paonia, Colorado. She is owner/grower of Small