Final post: August and Everything After

August..... 

 
A couple weeks ago I thought I'd be waking up this morning bright and early to beat feet over to Moose Jackson or Cafe Joe's for a long awaited caffeine fix. I figured I'd be diving into the chocolate candies Bree and the kids had made and left in the fridge. I wondered if I'd slip back into old habits, old recipes, high calorie low content foods, cooking with convenience in mind... mindless consumption.

This morning a thunderstorm woke me out of bed: a clap of thunder like the voice of God proclaiming "You are late for church!" The Boy and I headed out in a rush. Coffee never entered my mind. I've realized after a month, coffee is no longer a necessity. It is a luxury, and one I can appreciate all the more by limiting my consumption of it.  My body needs water, which before this month was my last beverage of choice (after coffee, and, well..beer.) 

As it turns out, today was also our family's day at the Dickinson County Fair. Funny, I spoke with two people today who both mentioned "fair food" with a mischievous gleam in their eye. Midwest fair food has achieved fame and notoriety due to its overabundance of fried-anything-on-a-stick menu options and party-colored cotton candy taffy treats that little kids go absolutely insane over. In a frantic search for something Baby Girl and I could share to sooth her over-tired hungry belly I chose a cheesecake on a stick, not knowing what exactly it was. Baby likes cheesecake, its cold, it might do the trick. Was I shocked when I was handed a frozen wedge of what looked like one quarter of a cheese cake dipped entirely in chocolate sauce, the just a nub of Popsicle stick poking out through the bottom. It was monstrous-enough to satisfy two adults-for a month. I ended up having to toss some or risk a massive case of indigestion. I had already scoped out some of the ethnic food vendors and given that the fair is a great opportunity to sample different flavors not found in our little area, I was adamant in getting some Greek spanokopita before I left. Another huge plate with two servings, yellow rice with tzatziki (cucumber) sauce on the side. Baby girl enjoyed the rice, I relished the simple yet exotic flavor of the cucumber sauce and, again, couldn't finish my plate of spanokopita. I was acutely aware of the saltiness and realized I was beyond full and working towards illness if I didn't quit. I left the fair with an uncomfortable sensation I haven't felt in a month- bloated with food. 
In the last month I've come to understand more about the types, textures and amounts of food that satisfy my physical hunger and psychological cravings. I never felt hunger pangs waiting for my next meal. In the morning my stomach would rumble as I was preparing my breakfast, which I equate with getting the right amount of food the night before. Hubby, as usual, has candy and chocolate stashed all over the house. In the past I'd come across his stash and have to grab a little- or a lot. Knowing it was off limits this month didnt make me want it even more. Instead, I spent less time rumaging through cabinets and more time trying to perfect my garlic dill white sauce. I found that my sweet tooth could be sated with a little bit of sweet bread, strawberry jam or maple cream- instead of handfuls of Hubby's peanut M&Ms. I discovered high quality plain chocolate ice cream is so much better than low quality chocolate ripple butterscoth ribbon nutty fudge (etc., etc.). 
Thirty-one days later (and five pounds lighter) I don't think I will be trading in my grilled veggies for fried chicken anytime soon. 

...and everything after...

 

I began this blog under the assumption that local foods were under utilized because people were ignorant of what was available locally. I naively thought that people select low cost food because they don't like vegetables, or didn't understand the environmental impacts of the food choices they made. The more I researched local alternatives to conventional food, the more informed I became about the state of our national food crisis. It's not that people are choosing unhealthy foods over healthy ones, or that the crises of obesity and heart disease are exclusive of the hunger crisis. Corporate marketing, government politicking and even social prejudice have created a false belief that the sources, processing and distribution of America's food should be cheap, easy and unquestioned. Politicians would rather we fight among ourselves over who is eating away at our taxes through the $200/month food stamp allotment . That way, they don't have to answer for for $20 billion in farm subsidies doled out giant commodity farms for the production of soy bi-products and corn syrup- the same crap used in the high-fat, low nutrient foods that are killing us. We are inundated with anecdotes of t-bone steaks purchased with SNAP benefits,   but know nothing of the plight of 1 in 4 children who experience food insecurity in the wealthiest country in the world.

Nearly 25% of children in Michigan suffer with food insecurity.

15.3% of the population in Florence County, WI

reported food hard-ship.

I ask all of you to watch A Place at the Table ; (available on Netflix), a brilliant film which illustrates just how widespread the crisis of food insecurity is in this country. Citizens, consumers, small-scale farmers and entrepreneurs can all serve a purpose in eradicating hunger and sustaining our country's most vulnerable resource... our children. 

 “There are people in the world so hungry, that God cannot appear to them 

except in the form of bread.”
― Mahatma Gandhi

Worth a Thousand Words

Taste the Rainbow

Grape Tomatoes- Hedmarks Maple Ridge
Yellow zucchini, cucumbers, green peppers-Brousseau Farms, Crystal Falls
Blueberries- Pleasant View Orchards
Purple Beans- Wilson Creek Gardens
Strawberry- my garden

Exchange Student

Some unexpected purchases at this week's market. My game plan for the last week of August was to focus on more produce, less meats and get a few yummy loaves of bread from Pleasant View Orchards. When I purchased a loaf of Italian herb bread from Hillcrest Catering, I was also given a dozen dinner rolls at a discount. Since most of my baking endeavors have come out less than ideal I was more than grateful to take his extra castoffs. Finally, after three weeks of substituting unleavened whole grain for buns and toast, I now have a dozen chewy hamburger and sandwich buns! Fried eggs sandwiches,  here I come!
Wilson Creek Gardens was running a special on beans so I got 3 pounds of purple beans.  I wasn't able to buy Ashley's whole wheat flour this week and after a moment of panic -no crepes!- I decided to ration what I have left for white sauce for all those beans. Slagle's was offering 5/$1  jalepeno peppers so looks like I will be making salsa this week.
While I decided to forego bread at Pleasant View, I did pick up some granola and a pint of blueberries as an alternative to egg breakfasts. A T-bone for hubby, broccoli for me and I was set...all I needed now was lettuce for all the salads I'd be eating.
Alas, nobody was selling lettuce at the market. Again, minor panic. What do you eat on salad if there is no lettuce? Another opportunity for me to reach outside my comfort zone and try something new, something exotic, something like ...bok choy! I figured if I didnt try it this week, I may never so I will give it a try.
I also picked up potatoes to go with my new cookbook from Greenway Books in Iron Mountain. Again, where was this book three weeks ago?

Really, the biggest discovery came this week when my boss handed me this month's Dickinson Conservation District Newsletter featuring an article about The U.P. Food Exchange . This organization supports local food activities throughout the Upper Peninsula via three regional food hubs. The mission of the Central U.P. Food Hub ( the counties in Central upper peninsula, my radius) "seeks to build and maintain a healthy, sustainable, local food system...that is accessible to EVERYONE via advocacy and lasting policy change." 

WOO HOO! Why hadn't I heard of this before? The website includes a directory of local farmers and foods, an online market, upcoming events and  links to co-ops, forums, and

 - my favorite- farm tours!

I could spend hours on this website. I had no idea there was a Food Exchange and am blown away over the volumes of information provided here. I wonder if Wisconsin has a similar organization.
One trip I hope to make before summer is out is to the Marquette Food Co-Op. 
        Doesn't this look enticing? Couldn't every one of us benefit from a place like this downtown?

Crepe Expectations

I had no idea that a crepe was just nothing more than a fancy pancake.

If pancakes were people, crepes would be supermodels: thin, beautiful, and endlessly photographed.
Once I discovered how easily a crepe could substitute for a tortilla, a gyro or an ice cream cone, I swiftly set out to concoct these little devils in my own kitchen. As usual, I reached for Ashley's 100% whole wheat flour.

This is what I was hoping for:

.... this is what I got

....Nailed it!!

A few minor adjustments later...(notice the switch to Teflon)

 

and I had something relatively edible.....


                                                    and finally, presentable....

The recipe I followed was to yield 18 crepes.
Only five survived.
This is served with chocolate Debackers ice cream and Wilson Creek Gardens strawberry jam.
I also came up with a local substitute for my favorite PB&J sandwiches- crepes with jam and Hedmark's maple cream.

While mine can't compare to those air-brushed beauties on Pinterest, I think I will be making a few more of these crepes before the month is out.

Okey Gnocchi

Italian gnocchi has a special place in my heart. Those little heavenly dumplings that pass for pasta but are really potato and flour in disguise. I have to admit I don't remember having them until I moved to Wisconsin and dined at one of several Italian "supper clubs" in our area. Swimming in sauce, smothered in cheese. I fell in love immediately. You know its gotta be good when it makes cinematic history....

That's right. In The Godfather III,  ill-fated lovers Mary and Vincent, Michael Corleone's daughter and nephew, find their passion for each other is kindled while----you guessed it---- making gnocchi.
Next to the spaghetti-sharing scene in Lady and the Tramp , this is the most Oscar-worthy use of pasta in a supporting role.

I thought I'd be going without pasta for the month of August until some reconnaissance at Super One Foods unearthed an entire line of Dina Mia's Kitchen pasta dinners. Checking out the website I discovered that the pasta is actually handmade in their kitchens in Iron River, MI. Magnifico!

Tonight, the gnocchi with sauce and meatballs (just buttered gnocchi for me) was a hit with the kids. Even Alex,  who pleaded with me last night "no please! no noikees for me!", asked for seconds.
Naturally I've tried to make homemade gnocchi in my own kitchen- I mean, Andy Garcia makes it look so easy. But the mushy dumplings just floated to the top of the water like harpooned arctic seals begging be put out of their misery. I think this is one dish I will leave to the experts. Delizioso!

Cooking is like love; it should be entered into with abandon, or not at all.
                                                                                                              -Harriet Van Horne

Here We Come a Waffle-ing

After half-heartedly weeding my pitiful garden and failing to make my whole wheat bread dough rise in the oven, I flung myself on the couch in despair. Dramatically I lamented to Hubby " I can't grow anything. And I can't bake bread!" It continues to boggle my mind how these two relatively basic tasks which humankind has been able to perform for centuries can be so utterly complicated for me. 

So again with the utmost humility I extend my gratitude to the farmers, vendors and artisans whose products I consume, and I beg you to adopt me into your encampment if the zombie apocalypse  does ever happen. 

Here's the booty from Saturday's market.

Notice something missing? That's right, a loaf of bread. I was feeling overconfident. Won't happen again.

 
 I picked up some new goodies this time; maple cream and maple syrup from Hedmarks Maple Ridge in Florence, WI. Maple cream has the consistency of peanut butter with a maple butter texture and since I love peanut butter on pancakes, this makes a wonderful substitute. Its also the perfect topping for Eggo waffles when you have to eat breakfast in the car but don't want to drip sticky syrup everywhere. Butter it on your waffle, fold the waffle taco-style and steer the wheel with your free hand. Yum.
 Another treat-bacon from Wilson Creek Gardens. Perfect for today's outdoor summer dinner of BLTs. Or chop it in a salad with Crazy Joe's cucumber salsa and tomatoes from Slagle Family Farms.
Naturally I had to round out all this fresh, delicious produce with Debacker's Blue Moon ice cream for the kiddos.

Menu items:
Sunday brunch -Swedish-style (meaning, I fudged the recipe) pancakes with Ashley's whole wheat bread and maple cream.
 Lunch- fried egg sandwich with my non-leavened whole wheat  bread
Dinner- Wilson Creek beef burger patties and grilled potatoes, zucchini and green pepper from Brousseau Farm, Crystal Falls.
Today:
Scrambled eggs with Crazy Joe's cucumber salsa
Leftover grilled vegetables with whole wheat biscuit.
Zucchini bread with applesauce
BLTs on whole wheat bread with green salad.

Live and Let Liver

Thanks to Kara at Millan's Custom Butchering I had my first taste of liver and onions. This dish is the Detroit Lions of the meat family; folks either rave about how they absolutely love it or endlessly rant about how bad it stinks. Having never cooked it before I was probably overly cautious in browning it- Betty Crocker says leave a little pink in the middle- but the thin slices browned up quickly and smelled very good. It tasted like biting into a pencil eraser. What an odd texture, I've never tasted anything like it. At the Millan's suggestion, I sizzled up another slice,this time dredged in Ashley's whole wheat flour pork chop style. A bit of an improvement. Finally I sauteed some onions, Menominee garlic, squash and green pepper from Brousseau's Farm and let the liver soak in the flavor. I wrapped it all up to try again for the next day's lunch. Hunger, after all, is the best seasoning. 

It's Friday and I've about run out of ingredients so I'm looking forward as always to the Iron Mountain Farmer's Market tomorrow. Its been two weeks now and I feel like I'm actually tasting food. I can tell the difference between the delectable strawberry jam Wilson Creek Garden's makes and the Smucker's that's been on the grocery shelf for awhile. I no longer substitute Pam or Crisco in a can when Jilbert's butter is just as fast and better tasting, and there's no empty spray can to try to recycle. I like knowing my eggs came from this: 

Slagle's Family Farm

rather than this:

Dante's Inferno

I couldn't help thinking, as Hubby dug into his KFC dinner and I fried up some farm fresh eggs, how much I don't miss eating out of cardboard bucket. Nature already provides us with the most savory, satisfying meals we could want, void of preservatives and dyes and high fructose corn syrup. Fresh, local and perfectly naked.