First post of 2011

When I first mentioned starting a blog, my husband, Charlie, said that the major difference between a lot of successful bloggers and those who are not so successful is persistence. Do you see where I'm going with this? It's been almost a year since my last blog post, and I think it's time I jumped back into this thing appetite-first.

It has been an exciting year for me food-wise, and I feel that I've learned so much about food, cooking, what I want to eat, and why any of that matters. These are the things I want to write about on this blog and share with anyone still interested in reading about my culinary adventures and disasters. Stay tuned.

Learning Through Doing

While chopping mint last night I realized that Charlie and I are nearing the 2-month mark for our year-long locavore project. It's amazing to think we're just shy of being 1/6 of the way through! In that short period of time I feel like I've already learned so much. Since lists are easy to navigate, here's a collection of 10 things I've learned this far into our locavore project.

10 Things I've Learned So Far

1. Eating locally doesn't have to be expensive.
I start with this because it addresses one of the great fears I had when this project began. Going into this I knew there would a number of cooking challenges and that we would have to do without some things, but I didn't know if we would really be able to afford to eat this way for an entire year. Sure, I could put together one local meal, but could we actually eat 80% locally for a year without destroying our budget? It turns out that we can. I've been carefully tracking our food expenses since we started, and we're actually spending about 30% less on food than we did before the project. Yes, you read that correctly -- 30%. Isn't that huge! There are several factors that contribute to the drop in our food costs: we're not eating out as often, we buy fewer "fancy" ingredients (i.e. truffle oil), and we eat almost every scrap of food we purchase (more on that in a moment). Since we're eating seasonally we're planning menus around what we have instead of planning a menu and then hitting the grocery store. It's surprising how cost-effective that can be.
Which leads me to...

2. When it's all local there's less waste
March 20 was the official start date for this project, but we started easing into it last November. I really didn't see any way we could go from shopping and eating like most people to an 80% local diet without a fairly lengthy transition period, and I'm glad that's the way it happened. Aside from the shock of actually saving money I was also happily surprised by how thoroughly we cleaned out the fridge each week without throwing away any food. In November there was only one farmers market available to me (the glorious Morningside Farmers Market), and almost all of our veggies came from my single Saturday trip. I was surprised how much our refrigerator changed throughout the course of a week: on Saturday our refrigerator was packed with fresh vegetables, and by Friday it was almost completely empty! Since our choices were limited, we ate every bite of every vegetable including beet greens and carrot tops. Instead of hitting the grocery store when we want something a little different we now "shop" in our previously-overstocked pantry. We've eaten our way through all the lentils I stocked up on over a year ago (now why did I do that?), bags of dried beans, boxes of noodles, powdered lemonade, and one tasty box of Duncan Hines brownies. The pantry supply lessens every week, and soon we'll be down to nothing but a few sheets of nori and that box of powdered sugar I've been saving for something special.

So, we now have almost no food waste at all. It's a wonderful little bonus this project has given us.

3. Eating locally means giving up some things.

Of course I knew this before we started the project, but I did not know which things would actually be missed. My guesses were things like white sugar, chocolate, bananas, avocados, and ginger ale. Two months in I don't really care about any of those. The things I actually miss the most are popcorn, citrus, seafood (!), and chicken. Yes, chicken. I live in the chicken capital of the world and can't find a decent source of local, free-range chicken! This is like that whole ten thousand spoons when all you need is a knife thing Alanis was talking about.

Bottom line: you can't eat locally without giving up some things.

4. Adventurous eating is a requirement.

Ever tried a rutabaga? I hadn't until this project began. When it's the middle of March and you're staring at the same vegetables you've been eating day in and day out for the last 3 months it's time to try something new. This is how I discovered that rutabagas are amazing! Not just okay -- really tasty! Whole wheat berries, duck eggs, sunchokes, kohlrabi, ruby turnips, watermelon radishes, and tatsoi are also wonderful, each in their own way. I hadn't tried any of these foods until this project began. Not everything has worked out (for example, lamb's quarters -- not my cup of tea), but most of the new foods I've tried have been really great. If you want to eat locally I think adventurous eating is a must.

5. This isn't for everyone.

I'm really enjoying the challenge of eating locally, but I know it's not for everyone. This project would be much tougher if I had kids, dietary restrictions, or didn't like to cook. There are plenty of ways to eat that are ethical, sustainable, and healthy. I believe the local diet meets all of those requirements, but it's a lot of work.

Having said that, however, I do think most people can easily add a few fresh, local foods to their diets. Farmers markets are springing up all over the country, and they offer tons of delicious local goodies. Just changing a few shopping habits (asking about local produce at the grocery store, buying local veggies when you can, planning one meal a week that focuses on a local ingredient, eating in restaurants that buy from local farms) can go a long way toward supporting small-scale farmers devoted to sustainable farming practices.

6. If you want to eat locally you have to cook. A lot.

I really, really, really love to cook. It's one of the few things I still regularly pour my creative energy into, and I find it to be a great stress reliever. Even so, this has tested me. Aside from a salad, everything has to be cooked! There are no potato chips for snacking on, and there's no quick bowl of cereal for breakfast. If I want to eat it then I have to cook it, and that takes a lot of time. Usually I don't mind so much, but it does occasionally feel like a chore.

Not only is constantly cooking a huge part of making this work, there's also a ton of planning required. Here's a very simple example. We didn't have any bread last week. We went out of town the previous weekend, had plans every night, and there just wasn't a 4-hour stretch in which to make it! I would have made quick biscuits instead of a yeast bread, but I didn't have any buttermilk, and it has to be ordered a week in advance. So, no bread for a week. This is not the worst thing in the world. We had plenty of other delicious things to eat, but the bread was blown because of poor planning. These are the challenges this project presents, and I gladly accept them. Still, sometimes it would be nice to just pick up a loaf of bread at the grocery store!

7. Local, fresh produce really is better.

No carrot at the grocery store can ever compare to a sweet baby carrot eaten 6 hours after it was picked. It's just not possible. I've been complaining a little bit about the challenges this project presents, but let me tell you, the food is amazing. Even the simplest dishes are fresh, bright, and flavorful. When this year is over I'm sure I'll go back to buying some things at the grocery store, but I'm sold on fresh, local produce forever.

8. If you eat high quality meat you require less of it.

The majority of the meat we've been eating comes from Riverview Farms. They raise Berkshire pigs using traditional farming methods and grass-fed cows. Wow! I've never been a die-hard carnivore, but I love the meat we've been getting.

My husband, Charlie, sits in a completely different camp from me on the whole meat thing. He requires it and can tear through a steak like no one I've ever seen (slight exaggeration). Even he has been really pleased with the meat and has been satisfied eating less of it. Grass-fed burgers, steaks, pot roasts, and such are more filling than beef that comes from a CAFO. It is more expensive pound for pound, but since we need less of it to be satisfied it works out.

9. Losing weight may be a side effect.

I debated over whether I should even add this to list as weight loss was not a goal of this project. I am at a healthy weight, and I've long given up the idea of being supermodel skinny. Having said that, I have unintentionally lost a little bit of weight since we've started this project. It's not much, maybe 5 - 7 lbs, but my jeans are noticeably looser on my hips. This probably has more to do with knocking processed foods completely out of my diet more than anything else.

Ummm...that's not something that happens to me. I have NEVER accidentally lost weight. Like I said, that wasn't a one of the reasons for doing this project, but I'll take it!

10. Treats are treats.

This could actually be split into two things I've learned: treats are treats and seasonality is exciting. Instead I've decided to put them together because eating seasonally and cutting out processed and non-local foods has changed the way I categorize treats. Before, a treat generally consisted of a bowl of ice cream, a slice of cake, or a Snickers bar. Those are still wonderful treats, of course, but other things now hold spots on the treat list as well. Strawberries, for example, have been the most amazing spring treat, and when I found local, heavy cream from grass-fed cows to accompany them I was in absolute heaven. Each time a new veggie that I love shows up at the market I get that oooooh-I'm-going-to- get-some-cake feeling. I know that sounds ridiculous, but I swear it's the truth. It is a truly exciting day when you find spring onions and new potatoes at the market after going months without. Treats are now treats again for me, and I love that.

So, that's my list for now. What do you think?

The Project Begins

When I first decided to keep this blog my husband, Charlie, gently warned me that the difference between a successful blogger and an unsuccessful one is largely the difference between a persistent blogger and one who is not. I'm sorry to say I've fallen into the second category over the last few months. However, he also reminds me that it is never too late to start again. Doesn't he sound wonderful? He is.

March 20, 2010 marked the official start of our year-long locavore project. We started with a bang, inviting 20 or so of our nearest and dearest over for a Spring Celebration. Even though the pasta machine DID break just a few hours before the party, causing me tremendous anxiety about the homemade fettucini with rainbow chard that was to be the focus of the meal, overall the kick-off was a success. We ate. We drank. We discussed. I was reminded, yet again, of what fantastic friends we have.

And so...we've been ticking along. Over the past few months several of the problems we anticipated have resolved themselves, some were solved after a fair amount of trouble, and some we've just had to deal with (still no poultry!). It's been interesting, and it's a shame I've not chronicled it up to now. Hopefully that will change over the next few weeks. I would like to get this blog up and running again, but I hesitate to make any bold proclamations about what I will or will not do. That seems to be the death of many of my plans and ideas. Instead, let me throw out a plan: I plan on doing better. That's all I've got for now. :)

This one's for Ted...

I don't have any new pictures of food ready, so here's something else to look at today.  This is a Sweetie Monster I made named JoJo. 

I have been neglectful of this blog for the last couple of weeks.  It started when I just didn't post for a couple of days, and it quickly snowballed into two weeks.  I've been a little distracted.  My aim is to make up for that a little bit this weekend by posting a ridiculous number of ice cream recipes along with instructions and ruminations on several savory dishes.  And then...another dry spell will come along.  How do I know this?  I know this because I am going to Greece and Italy for two weeks with my best friend, Paige.  We leave on Monday, and I'm super duper excited, as you can probably imagine.  My plan is to eat my way through the entire trip, and  I will proudly accept any weight I may gain over the next two weeks.  (Of course, we are backpacking so I will probably drop a little as I have in the past.  The point is I don't care either way.)  I'm sure there will be plenty of food excitement to share when I return, and a Greek-themed dinner party will certainly be in order some time in September, shortly followed by a Naples-themed (pizza anyone?) gathering.  But for now, I shall focus on ice cream.  

Charlie and I had an Ice Cream Social a couple of weeks ago, and it was a smashing success.  Over the course of a week I made nine different homemade ice creams and a small accompaniment for each.  Here's the menu:

• Olive Oil Gelato with Balsamic Strawberries
• Salted Caramel Ice Cream in Almond Tuile Bowls
• Mandarin Orange Ice Cream with Sesame Brittle
• Lemon Curd-Blackberry Swirl Ice Cream with Blackberry Sauce
• Cookies & Cream Ice Cream with Homemade Oreos
• Basil Ice Cream with Blueberries
• Profiteroles with Honey Lavender Ice Cream and Warmed Honey
• Lime Sherbet
• Root Beer Floats (with Jones Soda Root Beer and homemade vanilla ice cream)

We had our party on the last day of July (which is national ice cream month I've learned), and 13 of our nearest and dearest joined us.  For those of you who have been to my apartment you can probably imagine how snug we were, but that added to the fun.  I've always enjoyed seeing just how many people I can cram into my place and feed.  Floor pillows and a card table usually help a lot.

So, the fifteen of us embarked on a tasting menu of ice creams, and it was loads of fun!  Fortunately, I have a gazillion tiny bowls and saucers, so the ice cream was served in courses.  I used a melon baller to scoop the ice cream and placed three small scoops (along with the appropriate accompaniment) on a tiny dish and distributed.  Even with the tiny servings we were unable to make it through the whole menu.  We stopped after the basil, and it took some finagling to get people to stuff that last one in.  Three tiny scoops of nine types of ice cream (along with cookies, brittles, tuiles, and such) adds up to a lot of food!

There is much more to say about the ice cream party, and I have a serious collection of recipes to post, but right now I'm out of time.  I have two more days of work before my trip (and I must go so I can afford my trip), and I've got to go!  Starting tonight the ice cream recipes will begin pop up so be on the look out. 

It's personal now...

This has been a difficult year for my family. My older brother suffered a traumatic brain injury in March, and things changed for every member of my immediate family in a number of different ways. My brother, of course, has tremendous challenges ahead of him. Already he's fought so hard and has beaten the odds, but there is much more ahead for him, his wife, and his two daughters. Books have been written about such challenges, and I'm not here to dwell on them. He has always been a stubborn person, for better or for worse, and now is the time when that hardheadedness becomes useful.

Origionally I didn't plan on writing about this at all. It hasn't appeared in any of my status updates on facebook, I haven't sent out an email, and have only vaguely mentioned a disruption on my blog. It felt exploitative at first, but as time has passed I see that this event is part of my life too. I'm not exploiting my brother by discussing how his illness has affected my life. I'm not asking for pity or *hugs* (I hate that). So, from time to time there may be a reference here. It has changed the way I live, and it has changed the my family.

So, what does this have to do with food? Plenty, I believe. For starters, I've used cooking to relieve a lot of stress over the past few months. Baking bread, in particular, soothes me. I'm certainly not the first to say this, but kneading can be a highly therapeutic activity. It's rhythmic and gently feeds a lot of senses. Concentration and patience are required, but not so much that one's thoughts can't wander. And, oh, the metaphors...

Over the course of this experience Charlie and I have had a lot of company, mostly my family. All of our visitors have been very kind, and it's a comfort knowing such loving people will step up in times of need. Charlie, too, has been remarkable. We are still in our first year of marriage, and I've asked a lot of him this year. Not once has he failed me, and I know what a lucky woman am to have him. And, I'm drifting...back to my point. We cooked for a lot of people, in March and April especially. Many people were concerned about the amount of work that meant for Charlie and me, but what a wonderful escape it has been! After hospital visits all day it was a good thing to gather for a family dinner and discuss what was happening. A lot was sorted out around the table.

Don't worry, this isn't going to turn into a personal journal about my feelings. :) It's still a food blog, and here's a recipe to prove it. My brother and I made these chocolate chunk muffins for my Dad for Father's Day. Making the muffins with my brother was a strange experience. For a while I didn't think we would ever have that opportunity again. He's made such progress, and I'm so proud of him. Oooh...it's sounding like a feelings journal again, isn't it? I'm turning into a sap. :) Let me just get to the recipe.



Chocolate Chunk Muffins
*perfect for Father's Day

ingredients:
3 oz unsweetened chocolate, coarsly chopped
10 oz semisweet chocolate chunks
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
2/3 cup whole milk
1 stick unsalted butter, softened
1 cup packed light brown sugar
2 large eggs

Preheat oven to 350 degrees F. Line 12 muffin cups with paper liners. Melt unsweetened chocolate and 1/2 cup semisweet chocolate chunks in a metal bowl set over a pan of barely simmering water, stirring. Remove bowl from heat and cool slightly.

Whisk together flour, baking soda, and salt. Whisk vanilla into milk in another bowl.

Beat butter with brown sugar in a large bowl with an electric mixer until pale and fluffy, then add eggs one at a time, beating well after each addition. Add melted chocolate and beat well. Mix in flour and milk alternately in batches, scraping down side of bowl and beginning and ending with flour. Fold in remaining chunks.

Divide batter among lined muffin cups. Bake 22 to 25 minutes or until a tester comes out clean. Cool muffins in pans on racks 15 minutes, then invert onto racks to cool.



These are a delight. They are muffins rather than cupcakes simply because they are not frosted. Don't expect a breakfast muffin from this recipe! The chocolate chunks contrast texturally with the cake, and all of the ingredients really work together. My Dad loved these, and I did too. :)

What a week...

Boy, this has been a lousy week (understatement). My family has had a very tough time of it the last few days due to a medical situation involving my brother. It has been an emotionally up-and-down time, and I am humbled and inexpressibly grateful for the outpouring of love we have received from friends and family. My family and I are so lucky to have such caring, good people in our lives.
During this time I've continued blogging, and it's really helped me keep my sanity. It gives me something to do that is unrelated to my troubles and gives me a measure of peace. Also, I've really turned to food and cooking as a way of comforting myself and others. There isn't anything I can do to change the situation we are facing, but damn it, I can cook dinner! Having something productive to do that also nourishes those around me has been...i don't know. Helpful is the only thing I can think of, but that doesn't seem to encompass all that I feel or mean.
So, this post isn't really about food or cooking, but I am reminded of how food can bring people together when times are tough, and I'm grateful to have something to hold on to.