Monday, August 04, 2014

Successful locavore-ing

We've been trying to eat "lower on the food chain," in the parlance of Michael Pollan (see my reviews of two of his books here and here). It's a bit time-consuming and costly to get locally-sourced produce, but we've been moving that direction. We bought a share in one of our community-supported local farms, planted our own garden (complete with a DIY composter and rain barrel), and recently got a donation of garden vegetables from a generous aunt and uncle. All of this culminated in the first 100% vegan locavore meal we've ever had. This made me extraordinarily happy. Joni took a picture of her plate:
Yellow tomatoes, potatoes, corn, and zucchini from Triple J farms. Squash and red tomatoes from relatives. Not pictured: okra from relatives and cucumbers from our garden. I ran across a chipwave microwave potato chip maker / vegetable steamer for $2 at a garage sale, and that produced the ruffle cut steamed veggies and homemade potato chips on the plate. Joni later made homemade ice cream with some greek yogurt, and that was not a locavore dessert but it was fantastic and healthy.

"There's only two things that money can't buy, and that's true love and home grown tomatoes."

1 comment:

Joni said...

The zucchini was actually from our backyard garden too. Yum!