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| The Mix. |
I've been trying to cook with the seasons when I can, given time, money, and location restraints. That means I follow and use a handy little iPhone app called "Fresh Right Now" (no longer available, so please petition the company that created it to bring it back: http://www.digitaloddities.com/apps/ios/FreshRightNow/), set to tell me what foods are fresh and available in the Northeastern region of United States. It's a more rigorous and responsible to shop, eat, and live.
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| Reducing and simmering. |
By choosing to stay within those guidelines, several things happen at once. Buying only locally-grown produce has deeper ramifications than you'd think: it's a brief shipping process between the fields and local stores, so it's fresher, needing less chemicals to stay fresh because of that quick turnaround (and staying "green" by using less fossil fuel and pesticides, so there's no leeching into the groundwater), it's American grown, which benefits our farms here, under the scrutiny of our USDA standards, and it pumps money back into the local economy, creating a healthy, small, manageable system that's less dependent on the financial ups and downs of the world at large.
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| Mellowing into a beautiful, rich, warm red. |
Not an easy trick to do, admittedly. It helps that I know how to choose local foods well, and that I cook every day, so I bring a lot of experience to the table. But by picking local foods within season, I feel better physically because the food is fresher and grown with less chemicals, I support my community of farmers, and I get a more well-rounded and balanced diet that changes with every season, which pretty much guarantees that I am always eating a rotating group of fruits and vegetables. By not constantly consuming far away foods laden with hormones, antibiotics, and traces of chemical agents, I get nutrition which, after taste in food, is a big part of the health game.
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| Shiny, happy, cabbage and beets. |
With spring and St. Patrick's Day, our hearts and minds here turn naturally to cooking with cabbage, the winter vegetable staple of so many Northern ethnicities. For sure, I am not a fan of the wilted boiled cabbage of yore, so I updated it with beautiful red beets and a balsamic vinaigrette, braised and reduced in organic coconut oil. It tasted better than any cabbage dish I've ever had, imparting a sweetness and complexity I've yet to discover in that blank canvas of a vegetable, the humble cabbage, now lifted to a side dish worthy of the moist chicken breast sitting next to it on the plate.
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| Chicken breast with worthy side dish. |
Lick the plate clean, and you've made yourself a little piece of happy that was grown right near your home. A worthy goal for any family. What's your next taste adventure?
PS: I made some changes to this recipe, as you should, based on fridge and pantry items. I added honey, skipped the parsley, frying it in a combo of coconut oil and a butter-like product from Olivio that's derived from coconut, in lieu of butter.
