Most days I love the city, but once in a while I fantasize about what it would be like to live on a rustic old farm and grow my own food. Luckily I can read all about it. Right now I’m half-way through Animal, Vegetable, Miracle: A Year of Food Life by Barbara Kingsolver. It’s the story of how she and her family moved from Tuscan, Arizona to a small farm in the southern Appalachian Mountains. She writes about eating seasonally and locally. It’s really interesting to learn about different aspects of the food chain.
A few things I learned from the book:
- American citizens use about 400 million gallons of oil per year stocking their refrigerators. Growing the food (farming equipment and synthetic fertilizers) accounts for 1/5 of the oil used. The rest is packaging, warehouse and shipment. If every American ate one local organic meal per week, we could reduce out country’s oil consumption by 1.1 million barrels of oil each week.
- It’s expensive to get certified organic. Small farms that sell directly to customers may not have a paper trail, so just ask about their farming practices.
- And just for fun… the earliest asparagus recipes were written in ancient Greek and Egyptian hieroglyphics about 2,500 years ago.
Yesterday’s afternoon meal (what’s the opposite of brunch?) is courtesy of Barbara. You can find the recipe for this delicious Asparagus and Mushroom Bread Pudding here.
Two of my all-time favorite veggies mixed with bread and cheese… I could (and probably will) eat this for breakfast, lunch and dinner.