Now serving

The bounty of the garden and farmer’s market continues to produce delicious, nutritious meals:

Stir fried snow peas*, carrots*, broccoli*, onion**, garlic, swiss chard stems*, and egg** with teriyaki sauce and rice noodles.

Warm potato** primavera (recipe adapted from Vegetarian Times) with green beans**, onion**, zucchini*, sun dried tomatoes**, cherry tomatoes*, and basil*-parsley* pesto over millet.

Pasta primavera with snow peas*, broccoli*, green pepper*, zucchini*, onion**, and garlic.  Side of sweet corn**.

Clearly we need to work on growing our own garlic.

* Food we grew.

** Food grown locally that we purchased from the farmer’s market or farmer.

New kid in town

There’s a new farmer’s market in town, and I’m a big fan.  City Greens is based on a co-op model — those who can afford it pay for the membership, which subsidizes memberships for lower income members.  All members then have access to nutritious, locally grown food at wholesale prices.  And they accept food stamps.

I really appreciate this model and the affordable bounty.  Now that I am finished with graduate school and have a couple years with a full time job under my belt, I can stomach the regular farmer’s market prices, especially because I know how much better it is for consumers, farmers, and the environment.  However, a few years ago that definitely was not the case.  The price of local, organic food was a big barrier for me, despite a growing awareness of the issues.

City Greens combines affordability with education: nutrition information, cooking demonstrations, and reasons for eating locally.  I hope the model is sustainable and can be replicated across the country, because this is what we need.  If you want to talk health care reform, or climate bills, lets go to the root of the problem — how we eat!

her green life is one month old

In bloom

After last week’s suffocating heat, this week has been a pleasure.  We enjoyed a vegetarian potluck and outdoor music at the botanical garden last night, and I snapped some shots of the blooming lotuses.  (I really wanted to call them “loti.”)  We made a roasted beet*, cucumber**, and sweet onion** salad for the event.  My favorite dish of the evening was the potato salad sandwiches.  It sounds odd, but it tasted delicious, and I was craving a sandwich.  Many of the dishes contained local ingredients, either from personal gardens, CSAs, or farmer’s markets — way to go!

* Food we grew.

** Food grown locally that we purchased from the farmer’s market or farmer.