guest post: local food
Happy Tuesday! I’ve been promising you a guest post and here it is. Meet beautiful Therese. She is all about eating locally and seasonally – I have a lot to learn from her. Therese, thanks for sharing this with us!
Good morning all! I hope today finds you enjoying a beautiful start to fall. My name is Therese and fall weather is upon us up here in Kansas City. I’m a Texas Christian University grad (go Frogs!), a NICU nurse, and a foodie at heart. I’ve been blogging at This Place in Time for 2 years now.
What started as a way to keep in touch with family and friends we left behind in Texas quickly became a way to share my love of food and running. (Two topics near and dear to Michelle’s heart as well). I started reading her blog because we have a great mutual friend. Hopefully someday sooner rather than later, Michelle, Brittnye, and I will finally meet up for lunch in Texas and it will be glorious.
When Michelle put the call out for some guest bloggers, I knew I wanted to share my love of local food with her readers but I wasn’t exactly sure how. I’ve been brainstorming a lot over the last few days and as I was making a salad dressing this morning and gushing to myself about how awesome Romanian red garlic from the farmer’s market is, I realized I had my answer: the best way to share your love of a certain type of food is to share that food! Since I can’t feed you through the screen, I’ll settle for talking about it.
culture seems to be centered around fad diets and fast food. As Kingsolver
together they’ve helped us form powerfully negative associations with the very act of eating… (but other countries) hold to their food customs because of the positives: comfort, nourishment, heavenly aromas. A sturdy food tradition even calls to outsiders; plenty of red-blooded Americans will happily eat Italian, French, Thai, Chinese, you name it. But try the reverse: hand the Atkins menu to a French person, and run for your life.
But there is hope for us yet. As Kingsolver says, “The halcyon postwar promise of ‘better living through chemistry’ has fallen from grace. ‘No additives’ is now often considered a plus rather than the minus that, technically, it is.”
us. It is a reality that our country needs to embrace that can quite literally
change the nation’s fate. Kingsolver cites research stating:
locally and organically raised meats and produce, we would reduce our country’s
oil consumption by over 1.1 million barrels of oil every week… Small changes if
guying habits can make a BIG DIFFERENCE.
After finishing the book, I made a beeline for the first farmer’s market I could find and haven’t looked back. I love seasonal eating for so many reasons and hopefully I can convince you to give your local farmer’s market a try. I literally schedule my work around Friday nights at Badseed (my favorite market in Kansas City)!
onions and cucumbers
tomatoes (after trying them, I’ve become one of those annoying
I think nut-based dressings taste best on kale, especially if you’re new to this veggie. The first time I met a kale salad I liked, it was at Whole Foods and had a cashew-ginger dressing similar to this one.
And finally, Sarah from Peas and Thank You has an amazing Mmmm Sauce recipe and variations that are pretty much good on anything. But remember that the dressing is only meant to play a supporting role when seasonal vegetables are the star of the show. Support beyond-organic farmers like Dan and Brooke from Kansas City and buy local food!