Deep in the summer I made a decision to support my local farmers, my own health and the environment by shopping locally and eating seasonally. That’s an easy decision in July and August when the markets are overflowing with tomatoes, cucumbers, salad greens, peaches and berries. But this is December, and the end of December at that. This is where the rubber meets the road. Where there are no salad greens to be had for love or money at the farmer’s markets. There is barely any spinach.
In the few short months since I started this project it’s spiraled into other parts of my life. Last spring I was buying 3 lbs of Costco berries, not caring if they went bad because, after all, it was it was only $5. This summer that same $5 turned into a pint of berries at the farmer’s markets and just like that I learned to not only stop wasting food, but to stop taking it for granted. Food is a finite resource and I learned to be grateful for what I had.
That gratitude turned into prayer, a silent grace before each meal. Just a moment before eating that frittata to say thank you to the chickens who provided the eggs, the farmers who cultivated the spinach, raised the chickens and transported it all to me. A mental big ups to Mrs. London of Rock Hill Bakehouse for the 8 grain, 3 seed bread I’d just toasted and buttered and while I’m at it, thank you unknown cow for the milk that birthed the butter.
Instead of eating mindlessly, I was paying attention to each bite, savoring it, really getting the full pleasure of each ingredient. Being present for my food turned into eating less.
Eating less turned into dropping one size.
I’m sticking with this. I ate my first black radish, sliced, buttered and salted on 8 grain bread. My grandmother served it the same way, using chicken fat instead of butter. I like the idea of eating roots to get back to my roots.
Next winter, hopefully, I’ll have gotten the hang of planning ahead. Some time in the summer I’ll know to can some tomatoes, make some sauce and freeze it, make strawberry jam, learn how to clean and freeze spinach.
This winter I’m happy just to learn that there is more than one way to bake a squash.
I’m with you, Jodi! I’m already fantasizing about the tomatoes I’m going to can and the things I’m going to pickle next year. I think, in an effort to really make it happen this time, I’m going to make a date for myself so I don’t let the August bounty slip by. Happy squash days! And onions. Don’t forget about frizzled onions.
@Nicole, My first plans are for making my own jams. Blueberry. Raspberry. Strawberry preserves. I have some frozen berries I’d picked, but it’s not the same…
Still no greens? Damn. Keep up the good work though, Jodi. A prayer of gratitude before eating is a good idea. I’m following your example.
Parsnips are wonderful at this time of year. Boiled and mashed, sliced into coins and fried in butter, cut into sticks and tossed with olive oil then roasted in the oven…delicious! They get even sweeter with the cold weather.
I love this post. I am definitely grateful for the wonderful food I get to eat.
@Donna Ng, Thanks Donna – I’ve never had a parsnip, but if they can be fried in butter, I’m all for it. I’m making my weekly trip to the market tomorrow, on the lookout for the ubiquitous parsnip.
That’s great!Black radish, eh? Never heard of those before. I bet you’re going to make some kick ass jams. Eating farmer’s market is great. Wasting food is bad, even if it was cheap. Can’t always afford farmer’s market, but truly respect all the farmers and peeps who work so hard to provide us with the “good stuff” You are what you eat! Keep it up, and the weight keeps going down. xox
black radish salad, aka “ritach”, was a regular friday nite dish in my house too – it’s grated peeled black radish, shmaltz (I think olive oil would be just as good), fried chopped onions, and salt. Yum.
turnips are delicious too, jodi. what we need is a root cellar. i think the months are going to get crueler still before they get kind again.
@debbie, One of the articles I read, the man buried his root stash in sand to keep them from going bad during the winter. Something to consider…
This way of eating DEFINITELY takes discipline! WOW!!! I LOVE farmer’s markets — but I also shop at that HUGE Costco place, too…can’t control myself!
@mttnyc, Costco I save for nuts, like almonds by the pound and cleaning supplies. I’m still working my way through the frozen chicken breasts I’d gotten there. When that’s done, it will be fresh from the local butchers at the market. Everything costs more buying from the local vendors and markets, but it feels like an investment in our future.