99% local, 50% preserved and a trick on cooking beets.
I have learned a lot this winter on ways to eat seasonally and closer to home. I’m not entirely sure why I am such a proponent of this; it’s not as simple as saying that I’m into local, or because of the environment, economy, health, terroir, etc. Those things play varying factors but I’m not exclusively tied to any one of them as the driving force on how my diet is changing.
Changing is a key word. We still fall back to old habits although it’s happening less and less. Our consumption of fast food has plummeted and the amount of meals made at home has risen. Our portions and frequency of eating meat has decreased and the amount of veggies have gone up. Over the winter we’ve eaten more soup and grocery shopping has become more difficult at times. It doesn’t always feel like a fair trade – I get home from work around 7 most nights, we walk the dog and dinner can become rather late.
I will say that there is something that I adore about knowing, supporting and learning from the people that grow my food.
I had recently heard the St Lawrence Market had Ontario Asparagus. It seemed awful early. I reached out to two Asparagus farmers (one in Southern Ontario where the seasons are weeks ahead) and confirmed that it is too early for Asparagus, even though people are claiming to have it. I haven’t spoken to anyone who claims to have it yet so I’ll reserve my judgement and be open to being wrong – but from the people I know and trust, Ontario Asparagus will be May. That trust is a comforting condiment when it comes to our eating.
I haven’t had a tomato in a very long time. Strawberries are out as well. No blueberries either. Of course the exception is our preserves.
We have at least 1 meal a week that is almost 100% local. Most meals are about 50% local these days and this percentage will dramatically climb in the spring, summer and fall.
Before we talk about this weeks meal it’s time to share a tip. We bought a selection of mini-beets from the Wychwood barns farmer’s market. There were 3 types in all and I’ve run in to the problem of cooking them all together and turning all of them purple as they mix and mingle. I also wanted to flavor each type differently and not mix flavors. A small solution for cooking:
Each type of beet was treated differently and roasted in a muffin tin at 400 degrees; the small ones take about 45 minutes to cook soft. This dish had the most non-local cheats: balsamic vinegar, truffle oil in one, olive oil in another and one of our home-dehydrated orange slices in another (along with lemon juice).
Other than those cheats, everything was local and we personally know or spoke with the creators of the rest of our bounty:
- Pickled Ontario Asparagus (from last year, these are our pickles from last year)
- Mark Trealout’s smoked pork, glazed with honey from Brandon Hester (a friend and beekeeper)
- Salad of microgreens/ sprouts grown here complimented with with pickled beans, garlic and hot pepper (some tricks on them here and here) and 5-year Black River (Prince Edward County) Cheddar
- Farmer’s market mustard
A quick tip on our salad (it was AWESOME): many people through out the “flavors” they add to their pickles. We had a hot pepper, some dill and garlic in the jar with our beans. All of these become delightfully pickled in their own right and added a splash of color and flavor to our salad as well as rounding the flavors with 3 items which had sat in the same brine for 8 months.
The meal was fantastic and there’s still enough for luinch in the fridge.
Comments
Love, love the muffin tin idea for the beets. I can think of 3 or 4 other types of vegetables to do this with. Like potatoes done several different ways.
Thanks buddy!!
[...] you're trying to roast different colored beets and the dark ones make the yellow ones all yucky? Joel's trick is going to make everyone feel mighty silly for not thinking of it themselves. [Well [...]
Muffin tins are a brilliant idea. I too avoid berries (including tomatoes) when they’re not local & in season. I almost recoiled in horror last week when a colleague offered strawberries but stuck with “No thank you” and avoided launching into a tirade because I feel like sometimes I’m obnoxious with my objections. But really – imported strawberries are flavorless and sour. I don’t understand why people eat them.
I did recently find a bunch of local vegetables in my freezer. Some I picked myself, others came from farmer’s markets or the CSA. When I froze them I KNEW that I’d leave them in the freezer wanting to keep them as long as possible, then come spring I’d find them. I’ve started using them and have recently made eggs with local asparagus and scapes. I’m making plans for the tomatoes and zucchini that I picked at an organic farm and determining the best use for frozen Russian kale. This bounty needs to last another 2 months but it also needs to be consumed.
Maybe this will be the year that I pickle things.
Andrea,
I am with you. I was lucky enough to stay a night at a really nice resort recently. They had homemade pains au chocolate, artisnal cheeses and a tonne of local fare (including local beer). The breakfeast was almost 100% local but they did have some berries; it was continental. I had one out of curiousity and as much as I am craving them, they just weren`t strawberries. I do, however, have some whole ones preserved in simple syrup (sugar, water and lemon) that are much closer to spring.
Envious of the freezer; ours is teenie. Nice to have options of all types. I recently heard Elton Brown say `We have to stop confusing FROZEN and FRESH as mutually exclusive`(or something to that point). We`re not 100% local and recognize some problems within it as well but I`m getting more and more every day for many different reasons that seem to change by the month. I can see how womeone with a bowl of strawberries in January would consider me a freak.
Oh, my freezer is small. Not ice-box small, but small. The freezer/fridge size (due to apartment & building layout) is one of the disadvantages of the apartment. I wish my freezer held more.
I’m envious of your preserved berries. I preserved some in alcohol last year (strawberries in creme de cacao, cherries in brandy, etc.) but they taste mostly of alcohol. Not that this is necessarily a bad thing. Will have to try preserving in simple syrup this year.
I’ve been consuming a lot of purchased frozen fruit this year because I mostly consume smoothies for breakfast. If only I had the space to freeze a huge amount of berries when they’re in season. I can still rely on Wychwood Barns for some of my fruit and veg needs.
(One of the advantages of the apartment is that it’s one block away from the Barns. I’m there almost every Saturday.)
we`ll be at the market tomorrow – probably between 10 and 11 (there`s a convoy going with us)… We`ll keep an eye out for you.
Agreed re alcohol – there can be a happy balance (although the booze can be a fun drink if it`s straight alcohol)… These worked out really well last year: pears in kahlua
I’m usually there between 10 & 11, hopefully closer to 10 tomorrow. I forget what you look like, though I think we’ve met once. Maybe you’ll recognize me from photos online.
“1.5 teaspoons a Kahlua”? Are you sure that’s not a misprint of 15 tablespoons?
How many jars does that make? I have Mason jars but need new lids for them if I’m going to actually use them for preserving rather than regular storage & drinking.
we`re going to be later today – just finished the posting and heading to the beach with the dog and guests
we`ll add picturees soon (been on the list way too long). I think Dana met you last year, not sure if we have but look forward to it.
There was very little kahlua in that recipe and it really did make a difference. It`s stunning and I know grill pears with Kahlua. The opposite of moderation were our drunken sour cherries which were done in 190 proof grain alcohol. I`ve never done too well with balance
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