After watching Food Revolution and Food, Inc., I am starting to look at food differently. Both were eye opening to say the least. I recommend viewing both. I honestly never questioned where my food came from or how it was being prepared. We put our trust in the government, partly because we always have and partly because we are too busy to care. When the movie raised the question, why are we able to buy a fast food hamburger for 99 cents but not a head of broccoli? You stop and think. I now understand the true definition of supply and demand. In order to tip the scales the other direction, we need to start taking care of ourselves and our families. We can start by purchasing local and organic ingredients.
I felt the movie did an outstanding job of raising awareness and dropping jaws however I didn’t think it provided enough information on steps to take if you were interested in making changes. I thought Z is for zest is the perfect avenue for me to share the changes I plan to make and the trials I experience along the way. Change is difficult, period. Making changes in how I grocery shop and how I prepare food will not be easy. I was talking to a girlfriend about Food, Inc. and she made a good point, it is all about your comfort level. As a wife, Chef and friend, I want to make meals using the freshest ingredients available.
The first step I took was to sign up for a CSA (Community Supported Agriculture), a CSA allows you to purchase in-season vegetables from a local farm. Since it is only my husband and myself, we purchased a half share for 8 months. I plan to volunteer 8 hours of my time working on the farm, bagging vegetables and making deliveries. Most farms offer working shares and this will enable you to save money. Second, I also want to purchase our meat from a local farm. I have contacted a couple farms and hope to make this happen within the next couple weeks. Last but not least, I now have a lovely herb garden in my window sill. I have 6 different herbs available all year long, God willing I don’t kill them.
Now for the fun and most challenging part, cooking. My original idea was to share a recipe using quinoa and vegetables. Good idea in theory, however when I cooked the quinoa, I was not a fan. I quickly realized I need to take baby steps. It didn’t help that my husband was running around, that looks like bird seed and bird seed should be eaten by birds. (I love that man!) Not sure what I did wrong but the quinoa was bland so, I ditched the recipe and decided to make a pasta salad.
Please check back as I will be posting articles about my farm experiences and recipes using local ingredients.
Pasta Salad
Serves: 4
Prep Time: 10 minutes
Cooking Time: 15 minutes
1/2 box whole wheat bow tie pasta
1 container fiddleheads, ends cut
1/4 pound pancetta, small dice
1 container sweet cherry tomatoes on vine, halved
1/2 yellow bell pepper, small dice
4 scallions, small dice
1/4 cup hard parmesan cheese, shredded
extra virgin olive oil
salt
pepper
2 T. flat leaf parsley, finely minced
- Clean fiddleheads by filling a bowl with cool water, place fiddleheads in a small strainer and dunk in water repeatedly. Replace water as needed and continue until water is no longer dirty.
- Using medium and large stock pots, bring salted water in both pots to a boil.
- Add fiddleheads to medium stock pot and boil for 10 minutes.
- Add pasta to large stock pot and boil until al dente, approximately 10 minutes.
- While fiddleheads and pasta are boiling, saute pancetta until crispy.
- Remove pancetta and place on a paper towel.
- When fiddleheads are done boiling, using a slotted spoon remove and place fiddleheads in the same pan used to saute the pancetta.
- Over medium to medium high heat, saute fiddleheads for 5 minutes, remove and cool.
- Drain pasta and cool.
- Place all your ingredients in a large mixing bowl, drizzle olive oil on top, season with salt and pepper.
- Gently mix together.
- Taste and adjust olive oil, salt and pepper, as needed.
- Sprinkle minced parsley on top before serving.
Cooking Notes:
- If fiddleheads are not available, you can substitute with chopped asparagus.
- It is imperative you use a high quality olive oil. Since we aren’t masking the flavors of these ingredients with a heavy dressing or mayonnaise the olive oil needs to be a shining star.
- I didn’t indicate how much olive oil to add because everyone is different. I want you to feel comfortable adding ingredients, tasting and adjusting as needed. Remember to use all your senses.
- Watch the amount of salt you add, pancetta tends to be salty and so does parmesan cheese.
Enjoy! From my kitchen to yours.
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May 8, 2010 at 6:28 PM
I loved Food, Inc. It really fueled my fire, for sure! I just picked up my box from my CSA today. It rocks — and is so much cheaper!
May 8, 2010 at 6:33 PM
Great article and a really applicable discussion on the personal, yet global importance of changing the way we view, purchase, cook and eat food. Food Inc. was a hard-hitting, eye opening film that truly made an impact on not just those of us in the industry, but caused waves in all areas, across generations, cultures, & classes of individuals. I think you nailed with the term “baby steps.” Change is difficult, and for the most part, we tend to think change must be drastic, uncomfortable and often, painful. But, we don’t need to suffer to make the food environment better – and to lead more sustainable lives. We simply have to take small measures, personally that affect change within and without. It is the interaction, energy, awareness and compassion for ourselves, our community, our earth that will drive us to take little steps toward a more locally driven food market. Thanks for the words of inspiration and for making a difference!
May 8, 2010 at 6:35 PM
We’ve joined a CSA for the first time too and really look forward to letting the fresh local food in our weekly pickup drive our diet.
We’re planning to try your artichoke recipe and will be back for more!
Best of luck with your adventure!
Shannon & Mike
May 9, 2010 at 10:18 AM
@Trainer Momma, Nicole, Shannon and Mike,
Thanks for visiting and the kind words!
May 9, 2010 at 10:48 PM
I was hoping to get information on gathering my own wild fiddle heads. I’ll favorite your recipe though!
May 9, 2010 at 10:59 PM
Honestly, this is the first time I’ve used fiddleheads in a recipe. Sorry, to disappoint. If you find any information on the topic please pass along and thanks for visiting!
May 17, 2010 at 12:23 PM
I love this and its FEATURED as the Blog of the day on http://www.thelemonadeconnection.com! LOVE IT!
Thank you!!
May 17, 2010 at 12:45 PM
Thank you!
June 5, 2010 at 12:44 AM
fiddle heads? Seriously, that is crazy and fun. What do they taste like? And great to read the discussion since we just talked about this. I am looking up CSA’s already.
June 5, 2010 at 1:48 AM
Fiddleheads taste like asparagus. Try them! Can’t wait to hear about you finding a CSA!
August 10, 2010 at 1:26 AM
My daughter and I just watched Food Inc also. We were both horrified at what they are doing to our food. I have six grandchildren and many nieces and nephews who I am very concerned about.
We have started our own garden since we do have plenty of land. We are only going to buy local and organic. My husband found organic meat in our local grocery. I plan on raising some beef, pork and lamb along with some cornish hens and geese.
The main problem is to find non GMO animal feed. Perhaps we can grow our own feed to in the future.
I don’t understand why others are as proactive? I am shocked at how many things have HFCS (high fructose corn syrup) in the ingredients. My daughter is going into the medical field and has always been food conscience but now even more.
I did buy a soda machine that allows you to make your own soda without HFCS. Mainly because my mother drinks lots of sodas and we occasionally have them in a cocktail.
I have noticed that Canada is way more active on the issues of their food than we are.