Eating and living locally . . . mindfully . . . simply.
Dear Friends, When I started this challenge, I had no idea what to expect. Would anyone participate? Is it really possible to talk about Food and Faith for 13 weeks? Would it be accessible to people who are just starting out trying to eat locally, as well as those who those who have been growing their own food for years?
Growing up, Sundays were special. My Dad would make us pancakes (blueberry, in the summer) and bacon or sausage before we headed off to church. We always sat on the left side, or if we were running late, we would slip into the balcony. My Grandfather had the most amazing singing voice, and often sat behind us. After church we would go to Sunday school or catechism, and after that my mom or dad would pick us up and take {Read More}
Meltaway Cabbage is one of the recipes that is in the new edition of Simply in Season. I think they wanted more cabbage recipes. After all, many people don’t know what to do with it other than coleslaw or sauerkraut. I know I didn’t! That’s one of the great things about trying to east locally – finding new and surprising things to do with vegetables. Who knew that cabbage could be a star?
This is another recipe from Simply in Season that I probably would have never made. Carrot bake? Um, OK. Plus it takes like an hour to bake AFTER simmering for 25 minutes. Not exactly weeknight fare. So I resigned myself to making it on a Sunday evening. Boy, was I pleasantly surprised!
I’m not a huge fish fan, so this is something I never would have made if I wasn’t trying to cook all the recipes in Simply in Season. Speaking of which, I realized the other day that I have 190 to go before August. Eek! So expect a few more postings than normal while I catch up. For this recipe, I recruited DH to grill the fish instead of pan frying the fillets.
http://www.flickr.com/photos/stevendepolo/ / CC BY 2.0 While spring produce isn’t here yet in Michigan, the weather certainly is beautiful. It’s the perfect time to eat outside. So dust off those blankets and picnic baskets. My friend Chen at http://www.picnicfood-ideas.com was kind enough to share two fabulous dessert recipes that are perfect for the season.
Lately I’ve been reading about how easy it is to make your own mayonnaise. I considered using the recipe from In the Green Kitchen, but then I read that it takes up to 10 minutes of continuous whisking. By hand. Hmmm. Could I do it in the food processor?
I don’t know why I don’t make bread more often. It really doesn’t take that much active time if you use a KitchenAid for kneading. It’s just a matter of committing to be home for a few hours. Cooks Illustrated says you get the same results kneading by machine or hand, although I must say that DH was giving me a hard time today, saying that if I really wanted to be “natural” I would knead it by hand. I {Read More}
This week we get to meet Betsy Meereman, who is part of Grassfields Cheese, a 5th generation family farm in Coopersville, Michigan. I love the Scripture verse on their website: Our Reason for Farming: “You [LORD Jesus] care for the land and water it; You enrich it abundantly. The streams of God are filled with water to provide the people with grain, for so You have ordained it. You drench its furrows and level its ridges; You soften it with {Read More}
