Welcome to our kitchen table...
....where we eat the Slow Food way! Slow Food is a global grassroots movement dedicated to preserving regional food traditions, the pleasures of the table, and a slower more harmonious way of life.
Imagine a wooden table under a great oak tree. The sun warms the air as friends arrive, bringing the bounty of their gardens. You take a bite of salad - the full, rich taste of summers' first Brandywine tomato bursts in your mouth. You hear the clink of glasses and soft laughter as conversation eddies around the important topics of the day.
Someone lights the candles and serves a Shepard's Pie made with American Plains Bison from the farm down the road. It is marvelously tender and slightly sweet with subtle reminders of the pasture. Now for dessert - a peach cobbler made from Oldmixon Free Peaches picked from your very own trees and sweetened with wildflower honey from your neighbor's hives. As the fireflies twinkle across the lawn, the children drift off to sleep in the hammock but the conversation continues...
This is Slow Food:
grown with respect for the earth and served with friendship.
Cooking with the seasons
While the British may not be known for their cuisine, this vegetable garden risotto is fabulous, and cooks up in less than 30 minutes (if you have someone else chopping the herbs and vegetables)!
June 11th - Eggs, carrots, cut peonies, herbs, kale, kohlrabi, lettuce, salad mixes, summer squash, breads, honey
June 18th - Eggs, carrots, strawberries, herbs, kale, kohlrabi, lettuce, salad mixes, summer squash, breads, honey, meat, baked goods
Fresh strawberries + whole milk yogurt (together in an ice cream machine) = amazing. This Strawberry Frozen Yogurt recipe adds a few more ingredients to kick up the flavor. Why the kirsch? Monsieur Lebovitz explains.
It may be at the back of the alphabet, but its at the front of our minds in July. Too much zucchini? Here are 76 zucchini recipes to choose from.
Finally! Michigan summer tomatoes have arrived...but its too hot to cook at the stove! Try this no-cook tomato and basil pasta. The bright flavor of farm-fresh tomatoes makes this dish a winner. A cook-a-little variation: sauté the garlic in butter, add a bit of white wine. Remove from the stove and toss in the rest of the ingredients.
Make the apple cobbler the President eats (surprisingly easy, and no sugar!)
Potatoes are goodness unearthed. A fresh dug potato is one of natures most delightful foods, and they have 45% of your daily Vitamin C! Try these Crash Hot Potatoes from The Pioneer Woman. Crispy, flavorful and simple!
What's Martha's secret ingredient in Macaroni and Cheese? The kids will never guess...
Dining out Ethically
When we aren't cooking at home, we consult The Welcome Table's National Diners' Guide to Ethical Eating. This guide rates great restaurants that treat people and the environment well.
Why local, organic?
Glyphosate’s Suppression of...the Gut Microbiome: Pathways to Modern Diseases
Roundup (active ingredient= Glyphosate) is the most commonly used herbicide in the world and is generally thought to be safe for humans. Glyphosate acts on the shikimate metabolic pathway which is present in plants but absent in all animals. However, this pathway is present in gut bacteria. In addition to aiding digestion, gut bacteria synthesize needed vitamins, detoxify pollutants, and support the immune system. So Round-Up residues on food may be toxic to vital gut bacteria, and may be leading to a myriad of modern health problems.
Is Organic Better? Ask a Fruit Fly
By TARA PARKER-POPE
By nearly every measure, including fertility, stress resistance and longevity, flies that fed on organic bananas and potatoes fared better than those who dined on conventionally raised produce.
While far more study needs to be conducted to determine the possible benefits of organic foods on human health, the debate has been settled in the Chhabra household, where Ria’s parents no longer argue about the cost of organic food. “All of our fresh produce is organic,” she said.
Why buy locally?
by Morgan & York
"When you choose to spend a dollar at a locally owned independent shop, two to three times as much of that dollar is recirculated in the local economy-- local merchants and their employees shop at local stores. In contrast, corporate chain stores send their profits back to the head office and to shareholders, with almost no benefit returning to the local community."
The True Costs of Industrialized Food
by Tory Field and Beverly Bell
"Spraying toxic pesticides on our food has become the norm, so much so that we have come to view it as part of ‘conventional’ agriculture, though there’s nothing conventional about it. Introduced in large scale only after World War II, using surplus warfare chemicals, pesticides are now applied at a rate of 1.1 billion pounds per year in the U.S. That’s 22 percent of the world’s total use."
GMO crops devastate monarch butterfly migration
by Susie Cagle
"The milkweed monarchs used to feed on in the corn belt is, well, a weed, and farmers have handily knocked it out while also expanding farmland by millions of acres each year. As milkweed-free farm land expands, food for monarchs disappears."
New Study: Common Pesticides Kill Frogs on Contact
By Tom Philpott
"...farmland has become one of the "the largest terrestrial biomes on Earth, occupying more than 40% of the land surface...In other words, frogs and related species have little choice but to hang out on farms. What happens when they're in the wrong place at the wrong time—i.e., on a field when the crop duster shows up?"
Organic tomatoes are healthier
By Susie Cagle
They may be smaller but they’re also mightier. Organic tomatoes pack in more cancer-fighting phenols and vitamin C than conventionally grown tomatoes."
By Nikhil Swaminathan
"There's troubling new evidence that common pesticides persisting on foods are undermining physical and mental health. The surprising part is that problems occur at doses everyone thought were safe."
Cook Organic, Not the Planet
By Alexis Baden-Mayer and Ronnie Cummins
"The production of meat, eggs and milk on factory farms is responsible for up to 51 percent of greenhouse gas emissions, according to the Worldwatch Institute. Those emissions, which include CO2, methane and nitrous oxide, arise from the combination of livestock feed production, the animals themselves, and the waste they produce."