Posts filed under 'Eat locally'
November 16th, 2009
I wrote this fall that I was saddened by the closing of the cafe at the N Center, just a block away from the News Tower.
But I managed to track down Michael Wasserman, who is still doing the same good food at the downtown YMCA. The location is called the Y Cafe; the business is called Juice Energy Cafe (JUICE is an acronym for Jesus Unleashed is Creations Energy) and has been there since December 2008.
You can find soups, sandwiches and more there; Wasserman said pairing with the Y makes sense because both he and the organization support a healthy lifestyle, and he and the fitness instructors have developed a good relationship. Since this is a green blog, not a food blog, I asked about the eco-friendly aspects of his business:
You use greenware to-go containers and cups? ”They are made from a corn-based plastic and are biodegradable. Our forks, spoons and knives are made from potatoes…. It is good stewardship. I believe these choices make a difference to the members at the YMCA, and the young people coming through really think it’s cool. The greenware costs a little more going in but will probably save in cost later. It is good to use less petroleum in our products.”
What about the menu? “We buy organic foods where possible, we use low-sodium turkey and we choose good, quality meats. We try to buy everything fresh, not processed. Our soups are low sodium and made fresh daily. We offer a traditional and vegetarian soup.”
And drinks? “We use fresh fruit in our smoothies and sweeten with honey when possible. We juice using organic carrots and other fresh vegetables. Our Italian roast coffee is organic and fair trade.”
What else is popular? ”We just added a sushi choice for the week that has been received well. Our organic oatmeal and fresh fruit and yogurt parfaits topped with our homemade granola are going strong.”
What’s next? “We are working with a local company to refurbish vending machines to offer our fresh foods at other locations.” He adds that he continues to work on making his menu healthier and better, too.
Cafe hours are 6:30 a.m. to 7:30 p.m. Monday through Friday and 7 a.m. to 3 p.m. Saturday. It is open to Y members and their friends (who must sign in at the front desk). Call 815-489-1272.
November 12th, 2009
While the hard freeze may have wiped out a lot of veggies, the activities of the Local Foods Work Group continue apace. In October I went to the national conference of the Community Food Security Coalition in Des Moines with Margaret Larson, director of our county’s Extension office. Over 600 people attended, all with an interest in local foods, but from so many different angles, including food policy, agriculture policy, just treatment of farm workers, academics, nutritionists, economists, farmers, food pantries, farm-to-cafeteria programs, and neighborhood revitalization. One highlight was the speech by U.S. Secretary of Agriculture, Tom Vilsack, about exciting changes that are afoot at the U.S.D.A. We returned to Rockford with our heads full of ideas for new projects that we’ll start to tackle over the winter.On December 10, 2009, our group will host a showing of the movie Fresh as part of Terra Madre Day. First, the movie: it’s a new documentary that celebrates farmers, consumers, and business people nationwide who are reimagining and transforming our country’s food system. “Forging healthier, sustainable alternatives, they offer a practical vision for a future of our food and our planet.” (www.FreshTheMovie.com) It’s been shown in Chicago and Madison, as well as at numerous film festivals, and now it will finally be coming to our area. For details on the showing, check the Extension’s website at web.extension.uiuc.edu/winnebago.Terra Madre Day is being organized by Slow Food International to promote access to good, clean, and fair food; agricultural biodiversity; small-scale food production; environmentally responsible food production; and fair and sustainable trade. Groups around the world will be hosting events including communal meals, excursions to producers, and film and cultural events. While we’ll enjoy the movie in our own community, we’ll also be part of something much larger. Think globally, act locally, as they say.In response to a desire in the community to learn more about local foods, our Local Foods Work Group will host a symposium on Saturday, March 20, 2010 in Rockford. The keynote speaker will be Terra Brockman, founder of The Land Connection (a group that promotes community-based food systems in the Midwest) and author of a new book, The Seasons on Henry’s Farm. Several breakout sessions will also be offered. Things are still in the planning stages, but mark your calendar and check the Extension’s website for updates.Speaking of updates, winter is also the time when we review the northern Illinois local foods directory to be sure that all the information is current. If you or a local producer you know would like to be included, contact the Extension office or visit the website. There is no charge to be listed, as the aim is to support local growers and producers, as well as to help folks find local sources for a wide variety of foods. Whether you’re looking for veggies, fruit, meat, eggs, honey, maple syrup, or grains, you won’t have to go far for local goodness.
November 9th, 2009
To celebrate 60 years of gardening and its focus on nature, the Seedlings gardening club is extending an invitation to its private party at 5:30 p.m. Nov. 16 at Octane, 124 N. Main, Rockford. Cost is $25 for the meal, prizes and program, which features this blog’s own contributor, Andrea Hazzard.
To make a reservation by Friday, send your check to Kathy Crandall, 7775 Eddie Road, Winnebago, IL 61088. Questions? Call Sue Lacerra at 815-243-0093.
Seedlings is part of the Council of Rockford Gardeners.
This is the local-foods menu:
· Appetizer/Salad – Roasted Beet Salad: Roasted beets with the flavors of citrus, mint, shallots, and peppered goat cheese
· Soup – Harvest Bisque: A blend of butternut and acorn squash, pumpkin, fresh herbs and pumpkin seed pesto
· Entree – Beef and Bison Meat Loaf: Traditional meat loaf with a twist—baked then grilled–served with a duo of roasted mashed Yukon and sweet potatoes and a vegetable side
· Dessert – Fall Apple and Cranberry Crumble: Apple and cranberry crumble with a cranberry wine reduction and fresh whipped cream
October 27th, 2009
That’s the title of the University of Illinois Extension presentation by Lenae Weichel and her husband, Kevin Holdmann from 6 to 8 p.m. Tuesday, Nov. 17, at the Extension office, 1925 S. Meridian Road, Rockford.
Lenae and Kevin will share their locavore experience (eating locally for a year): the what, why and how, the successes and challenges. If you’re interested in making “small changes,” RSVP at 815-986-4357 or online at http://winnebago.extension.uiuc.edu.
We’ve written about this before, in case you want to dig around the old links.
October 13th, 2009
The farmers markets are starting to wind down this time of the year however, you can still find an abundance of winter squash in many colorful shapes and sizes. There are many available and some of my favorites are Hubbard, Acorn and Spaghetti.
Selection
Winter squash unlike summer squash has a hard skin, which is inedible. They are harvested at a mature age and can be stored for 3 months or longer.Look for firm squash that feels heavy for its size. For a quality squash, choose one that has a smooth, dry rind and is free of cracks or soft spots. Look for rind that has a dull appearance. A shiny rind indicates that it has been picked too early or has a wax coating. Slight variations in color are not important.
Winter Squash is Good for You
An excellent source of beta-carotene (converted to Vitamin A in the body). A good source of fiber and vitamin C, as well as antioxidants. Low in calories
How to Use Winter Squash
There are many varieties of winter squash and most of them are eaten cooked. Their hard shells and seeds are not eaten. All winter squash bakes well and steaming works well for cut pieces.
Butternut
Winter squash, such as butternut, is at its best in the fall. Not only is it sweet and richly flavored, this vegetable is packed with powerful antioxidants. I like it because of its nutty flavor and it can be skinned with a vegetable peeler, which makes it easier to cut and prepare than some of the other varieties. A butternut has an elongated bell-shaped and usually measures about a foot long. Baking enhances its sweet, moist and nutty flavors. You will find it in local markets from now through March.
Spiced Roasted Squash
This technique—roasting cubes of peeled squash until they are lightly caramelized—makes a simple but stellar side dish.
Note: peeling and cutting hard squash can be a chore, but don’t let that dissuade you. You can purchase ready-peeled squash, packaged as halves or cubes, in most large supermarkets.
2 cups cubed (1-inched pieces) peeled butternut squash (9 oz.)
4 boiler onions (1 ½ inch diameter) , peeled and quartered
2 tsp. olive oil
¾ tsp. ground cumin
½ tsp. ground coriander
Pinch of cayenne pepper
1/8 tsp. salt, or to taste
1 Tbsp. lime juice
2 tsp. chopped fresh cilantro or parsley
Preheat oven to 400 degrees Fahrenheit. Coat a rimmed baking sheet or roasting pan with cooking spray.Combine squash, onions, oil, cumin, coriander, cayenne and salt in a medium bowl; toss to coat. Spread vegetables in a single layer on the prepared baking sheet. Roast, uncovered, turning several times, until vegetables are tender and browned in spots, 25 to 35 minutes. Transfer to a medium bowl, sprinkle with lime juice and cilantro, and toss gently to coat.
Yield: 2 (3/4-cup) servings
October 9th, 2009
When my family embarked on our year-long local eating challenge, we were frequently asked, “What will you do in winter?” There are many options if you don’t want to give up great food and community support when the growing season ends. To feed a family of four with entirely local food all winter long takes some planning and a season of preparation (from asparagus in spring to the last harvest of cold-hardy crops as snow falls). But what can the rest of us do, without the time or inclination for that commitment?
Even now there are foods you can buy (check the Winnebago County Local Foods Directory) that will last you well into the winter and even to spring. I need not state the obvious: frozen meats, local cheeses and eggs, and local grains will be available to some extent year-round. But there are “fresh” food options that will store for many months.
Hard-shelled, winter squash will keep in a cool, dark place; as will storage onions (not sweet onions which are intended to be eaten within a few weeks), garlic, apples, and potatoes (stored separately as apples cause potatoes to sprout). Beets, carrots, parsnips, turnips, and other root vegetables will keep very well for months in your refrigerator (remove greens – chop and eat these right away in quiche or omelets, sautéed with butter and garlic, or added to salads; or freeze them for later use) and store the roots in open plastic bags. Cabbage will also store in the fridge or cellar (remove any dried, ugly leaves from the outside before preparing).
Just be sure that you mouse-proof your stored bounty with wire mesh or you might end up like us last year… we found holes in some of our squash and a ski boot full of seeds!
Although pie pumpkins will keep well with the other winter squash, their higher sugar content reduces their shelf-life. Keep them longer by scooping the seeds, cutting the pumpkins into large pieces, and steaming them. Then just separate the flesh from the skin, puree the flesh, and freeze it in one-pound portions (perfect for one pumpkin pie or bread recipe). Zucchini can be shredded and frozen in two-cup amounts for making bread throughout the winter.
Dehydrating is another easy way to preserve. Local pears and apples are obvious candidates that make for great snacking or additions to oatmeal but don’t rule out more savory options. Onions of all types can be sliced or chopped, well dried, and kept in an air-tight container. Then just use what you need for flavorful soups and stews. Dried green peppers and tomatoes make great additions to winter chili. When using any dried foods, be sure to add a little more liquid than usual.
Even non-gardeners can grow herbs indoors. Check locally for close-outs on plants; if you find none, plant seeds (available online year-round). Keep them well-watered and in your sunniest windows and you’ll have fresh flavor and a little bit of green in the dead of winter and on into spring!
With a little planning and preparation, you can enjoy local foods year-round… and it’s not too late to start until the ground is white with snow.
October 3rd, 2009
As the University of Illinois Extension plans the Fall Openfields Farm Tour, I thought I’d take a look at the topic of Agritourism. The Agri-Tourism Partners of Illinois just announced that a pumpkin farm in Arthur has won their Agritourism business of the year award. My friend Anne Dougherty of Learn Great Foods, a food touring company based in Mt. Carroll won this award last year and I was happy to celebrate her success with her. So what is Agritourism, why is important, and what does it mean for our area?
A quick glance at a U of I Extension website supporting agritourism tells me that this is a growing segment of our economy and that there is a diversity of businesses that fall into this category. These businesses market a wide variety of produce, products, services and “agri-tainment” to a variety of consumers of all ages and demographics. Technically, we define agritourism as “any business activity that brings the public to a farm or rural setting in an effort to market farm raised or produced products or the enjoyment of related outdoor activities.” I have to take it a step further and suggest that our many local farmers markets provide a form of informal agritourism, providing consumers with the opportunity to learn from local farmers, delight in an assortment of fruits, vegetables and other products, and interact with other customers.
The most known form of agritourism is the good old-fashioned farm visit. Fall is the time when pumpkin patches are filled with schoolchildren; orchards are busy with visitors of all ages searching for that fresh apple cider donut or the perfect sauce apple, and soon we’ll be thinking Christmas trees and all that come with the season. Next time you make a visit, take a minute to think about the economic impact that the agritourism site may have. Are there many employees, products for sale that are grown and produced locally (more than the obvious) and are there partnerships evident, such as local non-profits providing booths and staff? All benefit us directly and indirectly, and are a value added bonus of our enjoyment of the visit.
The Fall Openfields Farm Tour will be held on Saturday, October 17, 2009. Participating farms will be open for visitors between noon and 5:oo pm. For more details, check the Extension website at http://web.extension.uiuc.edu/winnebago/ or call the office at 815-986-4357.
September 23rd, 2009
I sure love the Midwest and its seasonality. The fall cycle takes place invariably in the execution of weeds, spent vines, brown harvested sweet corn stalks, and green bean debris. The weeds are all tilled under in the process. Hopefully most were tilled under before the seed heads matured. Weed whipping held most at bay when hand weeding became tedious and not worth the effort. The plants had already made their fruits. Rows become fewer, and the garden seems to shrink. The Guinea fowl are still delighting in the never-ending supply of Japanese beetles and are supplementing their diets with the weed seeds. They spend their days “working”.
Late planted lettuces, turnips, broccoli, green beans, and cabbages are coming to maturity. The tomatoes are lifeless lumps in their beds. There’s still a lot of tomato out there, although the last big rain seemed to “rain disease” on the vines. The serious pickers and tomato lovers will salvage the ugly fruits, chop out the bad spots and make wonderful bruschettas and flavorful sauces out of the garden ripened fruits. Peppers and tomatillos have come into their own abundance.
Our usual challenge is just when is a melon perfect for picking. For the last few weeks we pick a few here and there, but now the first tendril on the watermelon has turned brown. The cantaloupe is ready when the vine slips off the melon attachment. Oh my. Hidden under the vines were about 200 perfectly ripe fruits of all sizes. The melon options are fantastic when home grown. We have red, yellow, and orange watermelons. All have a tender rind, not good for shipping in big brown boxes, so seldom found in the big grocery stores. Check out the farmer’s markets! Picking day is also tilling day. The vines and weeds go with the tilling, leaving another flat place in the garden to receive wonderful organic manures and composts.
Potatoes and onions are still in the ground and can come out any time. Our little V-plow, lovingly dubbed the “potato popper”, is a back saver. Onions, fortunately, sit on the surface and just need to be lifted. Onions like to dry on the surface for a couple days. Potatoes would turn green if left in the light for very long.
After the first frost, we’ll snip off the sweet potato vines and “mine for gold”. We wait patiently for the parsnips to sweeten after a hard frost, and have topped off the brussel sprouts so the plant’s energy will feed the growing sprouts. The late crops are starting to look lonely as the garden shrinks.
Local food is still abundant, just changing with the season. Take advantage of the fall harvest by visiting local markets and the Openfields Dinner Series. There are only three dinners remaining. Visit www.extension.uiuc.edu/winnebago for the details. ?
September 18th, 2009
Reminder that the September Openfields dinner series will be hosted at 6 p.m. Thursday, Sept. 24, at Noonan’s (Aldeen Golf Course, Rockford) — the catering is by Five Forks Market. Register here or call 815-986-4357; cost is $55 for five courses.
If you can’t make it, two more chances for locally grown and made cuisine are Oct. 8 at Cru and Oct. 24 at Kiki B’s.
September 12th, 2009
The fall season is upon us, and it is a time to appreciate the growth that occurred in the summer months by rejoicing in the bounty of the harvest that is ahead of us. If there was any a time to eat local, this season would be the time begin!
If a garden coming into fall was the color to paint on a canvas, the artist would have a rainbow of colors to choose from. So many vegetables, and fruits, are ready to be harvested and enjoyed at this time, it is almost too much to enjoy all at once. Tomatoes, peppers, eggplants, and zucchini are either at the peak of their harvest. Late sweet corn is still available for our last bite of sweetness, as are the last crop of green beans. The first crop of fall vegetables are not far away and the first crop of potatoes are ready to be dug. Did I mention the winter squash that is just coming to ripen? And those are just the veggies! What about the sun-ripened melons that we can enjoy, the first pint of ripe raspberries, or the early apples that are now ready to be plucked from the trees? With this many goodies, how can one not enjoy them by eating local?
I think this is the season that is the easiest to make delicious full course meals from. With everything coming to ripen at the same time, one could make a bruschetta for an appetizer, a lovely summer salad to start dinner, gazpacho for a soup if one would desire, a mouth-watering ratatouille for the main course, and either a berry cobbler, grilled melon, or an apple crisp for desert! Many of these recipes can be found in several different variations in cookbooks, or they are also a simple google search away from enjoyment.
Another great task to consider at this time of year is canning or freezing for the winter months. I think the greatest piece of enjoyment on a cold winter day, is heating up a lovely tomato bisque that was made in the heat of the Indian Summer. Or, enjoying the taste of fresh green beans in a pasta dish! That will really make the cold winter months melt away! At first, I always thought that both canning, and freezing were both very time consuming tasks. The first time is always an adventure because there are little tricks to the trade that make each time easier, but those can only be learned if you give it a try the first time. The University of Illinois Extension offers canning workshops, and guidance is just a phone call away.
The many local farmer’s markets, pick-your-own farms, and CSA farms have many, if not all, of these products to offer. Please check out the local foods directory provided by the Illinois Extension Service to find sources for all of these delectable products!
Previous Posts
