Tuesday, May 8, 2012

Good Food, Good People

Mr. PT and I have decided to support our local farmers here in Roanoke, as well as sustainable farming and distribution of our fruits and veggies!  In exchange, we get 25 weeks of the best and freshest produce available in a 100-mile radius.  We also get some food for thought:
"The elusive future goals of improved physical health and a more sustainable agriculture system seem far away compared with the instant gratification we’ve been trained to prefer.   We applaud your deep understanding of the myriad connections between fresher food and improved nutrition, between your personal health and that of our entire planet....at the end of the day, we all must have faith in something to feed us, to sustain our physical lives.  Where we choose to place that faith—in local fields or in faraway factories, in small neighboring producers or in international corporations—makes all the difference in the world reality we create." (Good Food, Good People)

Mr. PT picked up our first shipment of produce today! How exciting!

 Baby bok choy, green garlic, hydroponic tomatoes, red kale, lettuce, strawberries

Mr. PT also picked up some freshly baked pita bread and onion loaf.  You might look at this assortment and think, what on earth do I make with this???

Well, GFGP thought of that!  They sent us some neat recipes to go with the lot!  Tonight I tried this concoction:

You will need:

-1/8 cup unsalted butter
-1 large green garlic
-2-3 baby bok choy, washed and separated
-1 1/2 cups low sodium chicken broth
-1/4 sliced zucchini
-1/3 peeled and sliced eggplant

Melt your butter in a large skillet over moderate heat.  Add chopped green garlic and saute until golden/brown, about 2-3 minutes. Add bok choy, zucchini, eggplant, and chicken broth and simmer until veggies are tender, 8-10 minutes.  Season with salt, pepper, and other spices of choice (I threw in some Mexican spices, but Asian spices would also be delicious!).  Add 1-2 tbs. flour to thicken if you desire. Sprinkle with grated manchego cheese, or your favorite cheese. Serve warm with pita/crusty bread. Enjoy!

This was so delicious and light, and I loved using all my fresh veggies.  It tasted like a hearty miso soup.  A little vino also paired nicely with the meal!

A new friend of mine donated this wine to our fridge.  I thought the name aptly suited the meal and our new adventures with local produce.

Does your city support local farmers and sustainable food?  Check it out!

Combine with...don't let the weather ruin your workout!  Planned on a bike ride but the skies had other plans?  Get to the gym and hop on a stationary bike!  Or put on a hat and get out and walk/run, rain won't hurt you!  (But lightning will, so be smart!)

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