First thought: "I wish...."
Second thought: "WHY NOT?"
If you're of like mind, please sign the petition.
If you've never heard of Michael Pollan, you may have heard of his books -- my favorite is The Omnivore's Dilemma. Wikipedia has a decent summary of his work (scroll down for linked essays and interviews) and you can even view some of his talks online.
You might call this a half-***ed entry into the inaugural week of One Local Summer 2008, and you're be right. However, I was using my whole *** at the time, and I make no apologies (even to Homer Simpson). It was just spread across two meals.
It poured all day Saturday, so no pictures. For lunch I made corn chowder, using local milk and corn I froze last summer, and enjoyed it with some French bread from Nashoba Brook Bakery. (Probably nonlocal onions, celery and butter were also involved.) For dinner, we had a delicious delmonico steak from Blood Farm, along with baked fingerling potatoes (unknown provenance) and salad (greens from our garden and Verrill Farm, tomatoes and celery from probably not local).
This was one of the first meals for which I was back in the kitchen, queasiness abated, so half + half is fine for me. For the first week anyway. :)
Simple Corn Chowder
Chop 1 rib of celery finely and chop 1 medium yellow onion likewise. Cook in butter in soup pot until softened, then remove from pot. Melt 2 Tbsp butter in the pot and begin warming 4 cups milk in another pot or in the microwave. Add 3 Tbsp flour to the melted butter and stir for roux. After the roux has cooked a bit, add milk a little at a time to the roux, stirring till milk is absorbed and mixture is smooth. Finally, add the vegetables back to the pot along with 4 cups sweet corn kernels (and their milk if you are lucky). Season to taste with salt, pepper, bouillon, parsley, etc. You can process half the soup in a blender, or use a stick blender in the pot, to thicken it up a little.
A few slices of French bread go very nicely with a hot bowl of chowder!
Making a home and a living.
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