Enough with the proselytizing, how about some actual cooking?
You’ll be pleasantly surprised at the complexity of flavors that develop. There’s a subtle heat, but it’s very well-balanced with the bright sweet and sour notes of plumped up apricots and tangy vinegar. I ate some right away with a couple of nibbles of a fantastic cloth-bound cheddar leftover from Thanksgiving. I’m psyched to plop this on a ham-filled biscuit, and excited to create some gift baskets with a jar of chutney, a nice piece of cheese and some homemade crackers.
Experimenting with another winter farmshare
After plenty of research and about a week of deliberation, I decided today to sign up for the Winter/Spring farm share from Enterprise Farms. Running from December through March, the Enterprise share does things a little differently than you’d expect. In addition to providing local (and obviously seasonal, or stored) farm goods, they have also partnered with organic farmers within what they refer to as the “Atlantic Foodshed”.
Reading: The Cost of Wasted Food- A timely and thoughtful article
via food.theatlantic.com Stumbled upon this article in The Atlantic Monthly's online food channel *just after* composing my post about composting. Can you believe that typical Americans waste around $600 of food per year? That's crazy!
Why waste your waste?
via www.earthmachine.com While planning my move over to Somerville (yay!), I started nosing around the city website to learn about parking permits, trash pick-up and all that sort of new neighborhood stuff. In small print, at the bottom of a Department of Public Works Environmental Services PDF, I came across this gem: Somerville offers a … Read more
My 100 miles
I understand that eating locally is more fundamentally meant to turn away from supporting the creation of industrial monocultures, such as big corn and bigger soy, or to conscientiously object to abhorrent living and slaughter conditions on factory farms and ranches and to resist the strawberry in February with a carbon footprint that traces a path to New Zealand. I can get behind those principles pretty easily.But am I going to feel a twinge of guilt for every pinch of delicate fleur-de-sel from Brittany? I am not.
Taking the long way: Pepper Jelly…so six weeks ago
It was September, and the local farm and farmer’s markets were exploding with late season produce, so once I got that canner boiling, I was determined to stock my pantry with summer in jars. And now here it is, 3 months later, and I’ve found something or other to put up just about every weekend since.
