Posts tagged ‘eating local’

February 15, 2011

Storing Solar Energy, in Mason Jars!

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Store & Capture Energy : A Permaculture Principle

It dawned on me the other day, as I was digging around my pantry for some yellow pickled beets, that my pantry is full of stored solar energy. The foods in those jars are a harvest of sun power delivered to my veggies and herb, stored and waiting to deliver their vital nutrients to us on a cloudy winter day. A taste of the summer sunshine and abundant harvest.

Back in the summer I made the following commitment in an earlier blog and I am still striving to follow it each day;

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February 10, 2011

The whole bird, and everything from the bird.

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Truly nothing grosses me out more that seeing yellowy pink chicken breasts in a foam tray wrapped in plastic film on the grocery store shelf. Nothing, well aside from mayo, but that stems from a lifelong issue I have yet to uncover, and no desire to get into at this time. From this I am sure you can assume you will not find a “super chicken salad sandwich” recipe here, ever!

But lets get back to the bird. I can’t tell you when the last time I ate conventional chicken was. The thought of beakless caged, medicated almost translucent ghost birds eating old battery house hens, cows and often times mercury and lead rich fishmeal, had all driven me to vegetarianism for years. But in the past 5 or so years I met a number of really stand up poultry farmers, who’s farms I toured and who’s birds I came to enjoy.  Now I always laugh (sickly to myself) when I see pictures of a quant little farm on the packaging of any conventional meat & dairy products, as if the food in those containers comes from anything but industrialized processing compounds. Compounds where animal health and the impact on the health of the humans who eats those animals, is never calculated in to profit projections.

Well now I have my own little farm and a lovely flock of chooks which I have raised from 2 day old chicks through the slaughter, and the plucking, and the cleaning right to the fryer (as was the case for many of our roosters). We enjoy the chicken-ness of the chickens fluffing away in the garden, and we cherish the warm fresh multi-coloured eggs we collect each morning from our little feathered friends.  I have learned a thing or two about chicken keeping and eating this year, but more than anything, all of this chicken-ness has given me cause to celebrate the full life cycle and all the bits of a whole bird.

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February 4, 2011

Seedy White Bean & Feta Veggie Balls / Burgers and Winter Kale Pesto

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I made this stellar veggie burger mix and turned it into burgers the first night and bean balls the next days, both worked out great. The veggie patty is a white bean and nut burger that came together pretty quickly. The next day I whipped up a winter pesto with kale, artichoke and sunflower seeds and used that as my sauce for corngetti and bean balls.

Seedy White Bean & Feta Burgers / Balls

Soak and cook 1 cup of white beans. I just learned that if you don’t add salt or acid to beans while they boil they cook way way faster! Why didn’t I know that before?  Set beans aside to cool, meanwhile toast 2 slices of gluten free bread cut in small cubes over medium heat with a glug of olive oil and sea salt. Remove the bread crumbs and in the same pan brown 1/2 or a large yellow onion sliced thick, cook until soft and  brown.

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