Celebrating a Local Breakfast

Coming back to the blog has me in a very reflective mood. As does starting a new book Blessing the Hands that Feed Us, Vicki Robin’s experiment with a 10-mile diet. The book has been sitting on my shelf since it was given to me as a gift from a student a couple years ago. Robin challenges to us to reflect on our relationship with our food – a task I try to keep in my heart and on my mind each day.

With this reflection in mind, I am very proud to share my homegrown and local breakfast: West VA heirloom blue corn bread with homegrown eggs and greens frittata. The main ingredients were either grown/raised at my home or purchased locally. (Yes – those are blue eggs from our two Ameraucana chickens in the picture below, we are very proud) But, the most exciting part to me – the other ingredients were local as well – garlic and local WV salt for flavor and cooked with local, organic rapeseed oil.

I have an ongoing thought experiment to see if it is possible to meet all my basic culinary needs locally. Recently, my attention was turned to oil and I was pleased to see a number of local cooking oil options at Chesapeake’s Bounty. I am experimenting with local sunflower oil, rapeseed oil, and butternut squash. These oils have replaced olive oil in my cupboard this winter. I am sure there will be a dish that is diminished without beloved EVOO, but I haven’t found it yet.

Food and Farm Books to Pre-Order for 2013

As each chilly January day is ever-so-slightly longer than the last, I’ve found myself not only counting down the days until spring, but also the days until two incredible books publish and get into my library, mind and heart: Michael Pollan’s Cooked: A Natural History of Transformation (Release date April 23, 2013), and Forrest Pritchard’s Gaining Ground: A Story of Farmers’ Markets, Local Food and Saving the Family Farm (Release date May 21, 2013).

The Amazon.com summary of Pollan’s Cooked reveals that the book will explore the four classical elements of food and cooking – fire, water, air and earth – seemingly in the deep, co-evolutionary style of  The Botany of Desire. Pollan dedicates sections of the book and of himself to understanding the human relationship and dependence on the “primal magic” of fire, the “art of braising,” the transformation of grain and water into bread via air, and the genius of fermentation. All of which encourage we readers and food system reformers to continue our quest to bring our meals back to the basics.

“…Cooking, above all, connects us. The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume huge quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, Cooked argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life.”   – Amazon description

While I hope each year welcomes a little more kitchen and cooking time into my personal food journey, the heart of my education and energy takes place on the farm. Lucky for me and all my fellow farmer friends, Forrest Pritchard, author of Gaining Ground and pioneering farmer at Smith Meadows Farm in Berryville, Virginia, captures the spirit of those experiences and lessons in his blog posts and speaking engagements. Just this weekend, he ignited applause from an audience of farmers at the Future Harvest conference with a pivotal comment during the panel discussion “Down a New Path  – Stories of Change and Transition.”

“We could be considered niche farmers… Or we could be considered early adapters in a new paradigm.” – Forrest Pritchard

A recording of the discussion will be airing this week on the Marc Steiner Show and the Gaining Ground is set to be released May 21st. Until then, Pritchard and Smith Meadows’ free-range meats can be found at several DC, Maryland and Virginia farmers markets.