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Sunday, July 15, 2007

 
[#] [2]
chas posted about this in may but my summer is finally at a point where i can spare the time to write about the 100-mile diet. even before the post i had been making a more conscious effort to eat more seasonally, locally, sustainably & ethically. given a choice i'll try to pick oregon & washington products over california & mexico, with bonus points for organic. but even oregon's a big state, so to see the actual radius on a map is a little sobering:



so it looks like i get some seafood, but it doesn't even reach bend or yakima. forget about all the delicious cheese that comes from rogue river, though it looks like tillamook is still good. i am likely to stick w/ my vague washington/oregon "preference radius" as a way to remain conscious about sole food without becoming obsessed or grim about it.

fortunately, you can't get more local than the raspberries jalex planted by the studio stairs. for years i've been enjoying them out of hand or w/ whipped cream in abundance for the month they're in season. this season i wanted to try preserving some of them and making other stuff with them, so 1 month's worth of raspberries has so far amounted to 2 quarts of ice cream, 6 ice cream pops, 3 glasses of trifle, 2 small raspberry-stout shakes, 1 smoothie, 3 largish jars of jam, 2 small jars of sauce (1 for todd's birthday present), and 1 quart of whole, frozen raspberries to use later on in the year.

the rest of the garden is coming along. the lettuce will feed us as many salads as we care to eat while we are waiting anxiously for the tomatoes to come in. the herbs are happy happy. the pumpkins is doing that crazy thing where it zips across the yard overnight and all the squash-like plants are blossoming, though the watermelon & cantaloupe are looking like they're just never going to produce anything. the grapes & blueberries will do better next season, i think, like the strawberries have done this season (i'm slicing & freezing them). i was hoping to plant corn this year, but that doesn't look like it will happen.

we also started a biweekly organics to you subscription, in part because when i buy vegetables & fruits i buy them conservatively and usually out-of-season. not all of it is local (the pacific nw isn't a great place to grow mangos, for instance). but it encourages me to eat more & more varied fruit and veggies, including things i don't usually think i like (does someone have a good beet recipe for me to try?).

sandy asked me what i wanted her to bring from pueblo when she visits next week, and all i could come up with is (mild) green chile, the kind with pork in it. so it won't be local, but the transportation miles can be forgiven because sandy is coming out, anyway. ;)

Comments:
Garlic Beets à la Jen Doyle

quarter or half the beets
poke beets with a fork and stick them in foil envelope
stick them in an oven at about 400 degrees for about 25-30 minutes
peel skin off beets under running water

set beets aside

plain cream on top yogurt

medium heat
fill a skillet with olive oil
finely chop garlic
sautee garlic in olive oil

grate beets

add garlic-infused olive oil
add salt and pepper
cayenne pepper

add yogurt

serve over steamed rice

(word verification: lkibazq)
 
I discovered the joys of BEET GREENS only just last year. All my life my mum would yank them off and eeeks throw them away?! For some reason I washed them and sauteed them in olive oil with a chopped olive bruschette and WOW! Now, it's about my favorite thing to eat! So delicious.

I admire your garden, g
 
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