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Sustainable Solutions #2, September
Road Thrill!
Here it comes &mdash summer's last hoorah &mdash Labor Day! Time to send the season off in style. For many of us, that means hitting the highway for that one last trip to the beach, the lake, or the house of a valued friend &mdash the one with a pool! For others, the backyard, city stoop, or rooftop is all we'll need to make merry. Wherever you find yourself, it's a great time to enjoy the local bounty. The hazy, lazy, crazy days may be winding their way down, but many fields are in full flourish, making September a great eating month.
In this issue of Sustainable Solutions you'll find tips for grabbing good food on the fly. There are some ideas for eating sustainably when you're on the road. And for those of us who won't have access to a kitchen or just don't care to spend our holiday there, I've included a few quick recipes you can whip up anywhere &mdash- poolside, at camp, in your car. Really.
I'm going to be hitting the streets a bit myself this month to talk to eaters about sustainable, delicious food. Check out www.sherribrooksvinton.com for more info, or to sign up or unsubscribe to this newsletter.
Happy, safe travels everyone!
Sherri
5 Ways to Enjoy Real Food When You're on the Road
Opt for the local eatery &mdash the family owned pizza place, taco stand or diner &mdash rather than a national fast food joint. You'll keep dollars in the community and get a taste of the regional cuisine.
Stop at the local farmers market or farm stand along the way to soak up some of the local flavor. Often the most succulent fruits and vegetables are too fragile to ship so you'll be enjoying some real flavor treats. Plus, you get to mingle with the locals.
Take home an edible souvenir such as a crate of produce or handcrafted cheese, jam, jelly, or salsa from your holiday destination.
Make sure any state fairs or town parades are on your itinerary. They often feature exhibits from resident growers and artisans and are a great way to connect with the local culture.
Pick up a regional cookbook so you can recreate those taste memories at home!
Okay, six tips (I tend to ramble when it comes to grub)… I'm no boy scout, but I say, when you hit the road, be prepared. There's nothing quite so disheartening as being stuck on a stretch of fry-o-lator freeway when your tummy starts to grumble. Thwart the fast food big brother by keeping an emergency stash. Nuts, cheese, crackers, and a couple treats (homemade cookies will keep me out of any drive-thru, guaranteed!) can tide one over long enough to make it through such flavorless wastelands.
And now for some road-side recipes...
Pack up a little bag of tricks &mdash a knife, a small bottle each of olive oil and vinegar and a pair of salt and pepper shakers &mdash and you can turn a quick run through a farmers market into a feast. No kitchen required. Who knew roughing it could be so delicious?!
Heirloom tomato, basil and cheese sandwich
1 baguette or ciabatta
2 tomatoes (juicy heirlooms, please), sliced
1 handful of basil leaves, torn
1/2 pound of cheese such as mozzarella, goat, cheddar (pretty much anything but a really hard cheese will work here), sliced if sliceable
your handy dandy road supplies (oil, vinegar, s/p)
Cut the bread in half lengthwise and open like a book. Lay the tomatoes and basil on one side. Drizzle liberally with oil. Sprinkle with vinegar. Shake on some salt and pepper to taste. Top with cheese slices or, if using a spreadable cheese such as goat, apply it to the other side of the bread. Close up both sides to make a sandwich and dig in or wrap tightly in foil and take it to your picnic. Serves 2-3
Fresh fruit salsa
4 stone fruits such as peaches or plums, stones removed and diced OR a small melon, seeds and skin removed and diced
2 tomatoes, diced
1 onion, diced
1 small bunch of fresh herbs (parsley, basil, cilantro are all good here), chopped or torn
1 jalapeno or other spicy pepper (optional), finely diced
Your handy dandy road supplies (oil, vinegar, s/p)
Combine all ingredients in a medium bowl or a plastic bag. Add a three count of oil (start pouring, count to three, stop pouring), a splash of vinegar and salt and pepper to taste. Serve with tortilla chips, bagel chips, or bread chunks. MMMmmmm!
Cucumber Salad
2 medium cucumbers, diced
1 handful of dill, chopped
1 cup of yogurt, if available
Your handy dandy road supplies (oil, vinegar, s/p)
In a small bowl or plastic bag, toss the cukes and dill. Add yogurt if using, but if you don't have it, toss in a two count of oil and a splash of vinegar. Add salt and pepper to taste. Good salad for 2.
Got a campfire? Add a little heat to these market stars and you're set!
Grilled Corn
6 ears of fresh, sweet, local, organic corn (no GMOs please!)
Your handy dandy road supplies (oil, s/p) (optional)
Peel back husks from corn but do not remove from cobs. Pull out the silk. Soak in a bucket of water (or a fresh lake) for 15 minutes. Drain. Pull husks back up over corn and twist at the top of the cob to seal in the kernels. Grill on medium heat until husks dry and begin to brown. Cool slightly and drizzle with olive oil, sprinkle with salt and pepper if desired. Serves me or 4 not quite so crazy eaters.
Roasted Potato Packs
8 12"x12" sheets of aluminum foil
12 small potatoes
1 onion, quartered (optional)
1 head of garlic, cloves separated but not peeled (optional)
1 small bunch of sturdy herbs such as rosemary, thyme, or oregano (optional)
Your handy dandy road supplies (oil, s/p)
Place three small potatoes in the middle of a double thickness of foil sheets. Add one fourth each of the onion, garlic cloves, and herbs, if using. Drizzle with olive oil and sprinkle with salt and pepper. Fold foil over vegetables to make a packet. Repeat with remaining three packets. Toss packets onto grill or a the edges of the campfire and allow to roast until knife easily pierces potatoes, about 20-30 minutes depending on size of potatoes and intensity of fire. Serves 4.
Tree Branch Kebobs
2 bell pepper, stems, seeds, and ribs removed, cut into eighths
2 onions, outer skins and ends removed, quartered and layers separated
16 silver dollar sized mushrooms
2 small zucchinis or summer squashes cut into eighths
4 large links sausage, preferably pasture raised, cut into 4 pieces each (optional)
Eight straight, sturdy, sticks, about 24 inches long
Your handy dandy road supplies (oil, s/p)
Soak sticks in a bucket (or the lake) for fifteen minutes. Drain sticks. Thread one eighth of all items onto each stick, varying order of ingredients. (If this threatens to break your stick, pierce the center of vegetables with the tip of your knife before threading.) Drizzle with oil and sprinkle with salt and pepper. Hold kebobs over roaring campfire until vegetables are tender and sausage pieces are cooked through (about 10-15 minutes, or one good ghost story). Serves 4.
Next month...low and slow (oh goodie...my favorite!)
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