RECIPE. May 11, 2010

A New Hunger

Things are always changing. The only thing in life that stays the same is the fact that things change. I am making a commitment to change. I have made a commitment to increase my focus on obtaining my food from the most local sources in my community. This includes both where the food grows and who sells the food. If I can’t find local then I will make sure it’s organic or sustainably farmed and from a local store. The store and it’s owners must also share my values for community, sustainability and being “green”. If these requirements are not met, then I will try to live without the product. This is my choice and mine alone, made because I want to know what it’s like to get as close to the earth to feed and sustain my family as possible. I want to grow as much of my own food as possible and have a strong relationship with the farmers who grow the rest of it.

I want to know how the meat I eat is treated before it lands on my plate. I want to know that I am supporting the survival of this earth for my children. I am voting with my dollar.

This also means I will be choosing more and more recipes that are specific to the Pacific Northwest seasons. The recipes will hopefully reflect the beautiful array of available goods as they are in season. This means they will be readily available, cheaper and exceptionally delicious. When I stumble upon recipes that call for more exotic ingredients I will try to alter them to honor local or seasonal fare. Although, you can’t blame a cook for giving in to temptation every once and a while.

Another change is that posts will not always be recipes. I will talk about gardening methods, produce that is in season and the best brands to look for in your local Co-op or grocery store. I will talk about preserving foods, making jam and canning the overabundance of seasonal goods to last you the entire winter. I will share secrets for freezing or dehydrating fruit and explore the what, when, why and how of all methods.

I will talk about meat. I will talk about what to look for when shopping and the humane methods farmers can use when raising their animals. I will discuss the ways cooking changes when you use this type of meat and how it can affect your health.

I will even explore bread making and baking. I will help overcome the fear of yeast and discuss quick breads that can feed you for dinner or serve as sandwich bread for lunches and snacks. We will also discuss snacks and ways to shop with these expectations and still feel capable of running out the door with breakfast in hand. I will discuss quick dinners, lunches and breakfasts.

In other words, I want to normalize this process. I want to make these expectations feel attainable and accessible. I want to empower you as a local, seasonal farmer, baker and chef. I want you to feel as though you can make the best choices for your body, mind and spirit without compromising too much of your time or money.

This may be magical thinking but I think I can pull it off. Wish me luck and keep reading.