Summer of Food

Two books are pulling me in this week:

Jamie Oliver's "Food Revolution" (acquired from the Cedar Rapids Public Library) and "Animal, Vegetable, Miracle" by Barbara Kingsolver.

These books are working in tandem, challenging my assumptions and thoughts about food. Even what I though was good food. In an early chapter of "Animal, Vegetable, Miracle" Kingsolver says we (Americans) "like the idea of vegetables" more than the actual things themselves. I find myself reading this book late into the night, and thinking about ways that I can adjust my families food consumption to follow more natural growing seasons. I am also starting to figure out how I can get more foods that are locally produced. Obviously farmer's market has gone a long way in our raw foods intake: I've totally eliminated fresh vegetables from the grocery store list. Now I'm working on fruits. We love fruit. Sure, I'm starting to get the early Muskatine melons, and local blueberries and soon we'll start seeing apples. But it's hard to resist the bananas, grapes, avocados and pears that I know travels thousands of miles to reach the Target grocer.

I'm on my second recipe in "Food Revolution". I think I'll need to buy this book myself. I want to actually get into the revolution - to get the two friends to try a recipe (who will them get two other friends...etc until we've changed the world! eradicated childhood obesity and diabetes! eliminated HFCS from our daily intake! put MacDonald's out of business!)

As for the recipes; two thumbs up for the two I've tried. We had delicious banana-cinnamon oatmeal for breakfast a few days ago. Quaker Oats is only a few miles from my house, but I love that my oatmeal contained five ingredients, all recognizable in that natural state, rather than the 26 ingredients listed on the back of my box of pre-flavored oatmeal packages.

We also had meatballs & sauce (I choose to serve on rolls with fresh mozzarella made at Acoustic Farms in Springville, IA). The meatballs were delicious - made from a combo of ground sirloin (red meat is a rare ingredient in my house) and ground pork (also picked up at farmer's market). It was the marinara that blew us away though. We have become entirely too reliant on marinara, and her relatives, from jars. While this recipe still relied on canned tomatoes, it tasted so fresh and delicious that I might not be able to open a jar for a long, long time. And since it was relatively quick, I hope I don't actually open a jar for a long, long time. I love that I walked out to my herb patch and plucked out some basil, oregano and parsley, walked back to my kitchen, rinsed the leaves and tossed them into saute. Onions and garlic were picked up at market. I made enough to keep a bit out for tonight's menu (flat bread pizza) and to freeze about a pint & a half for future use.

I haven't decided what to try next, but I'll post pictures. The marinara, with it's purple onions, red tomatoes and bright green basil was not only delicious, but beautiful!