post Prop 37 blues

I guess you can’t win them all but every day we’ll still keep fighting the good fight, let our purchasing power do all the talking and choose produce and products from companies that are down with the cause and they’re bound to hear us sooner or later. Local Dr. Bonner’s is one of them organic leaders too, their lavender pure-castile soap, YES PLEASE!

And if you’re disturbed by the map below you can order non-GMO seeds from companies like SeedsNow. I think there’s some serious pressure looming for me to grow some green thumbs soon.

And check the stickers when purchasing produce at the supermarket.

Also signing up with a local CSA (Community Supported Agriculture) and I get 2 bags full of what’s in season organic produce delivered weekly for $25. I chose to support Suzie’s Farm as their pick up dates in Encinitas work for me. Going with what they give ya and there’s no choosing this or that which forces me to cook with produce that I might not normally think of buying. I think I’ll be fine as I grew up in a household where we were encouraged to be open-minded to what was on our plate. I don’t ever recall my parents scolding us about being picky eaters or finishing our meal, it was a non-issue, we loved vegetables and herbs as well as everything else. How I see it now is life’s just too short for a bad meal period and this concept of “surprise produce” allows me to indulge in one of my favorite things, reading cookbooks and testing out recipes. This was last week’s CSA bounty.

And with 2 bunches of beets in the mix I immediately thought of making borscht. Inspired by my friend, Jane who lives all the way in Ireland recently sharing a photo of her soup making skills and I thought no further that’s what I had for lunch too. Having grown up in the north end of Winnipeg with a large community of Ukrainian/Polish immigrants there was no way I didn’t have a dear friend who had a mama or baba that was an amazing cook, mine was my friend, Marnie’s mom and she’d feed us amazing borscht and holopchi (cabbage rolls), pierogies and Kub rye bread, the best!

I started with a basic mirepoix (carrots, celery, onion), sautéing for flavor and aroma for the soup stock. Then I added roasted chopped red beets, shredded cabbage and lots of fresh dill, season to taste with salt and pepper and a pinch of sugar and a tiny splash of apple cider vinegar to finish it off.

The tomatillos turned into a simple salsa verde I’d use as a condiment for eggs in the morning. I like to roast the tomatillos, onions and garlic first for more flavor before cooking them down in some boiling water with serrano chilis, fresh cilantro, sea salt and a tiny pinch of cumin.

The lettuce, tomatoes, tiny watermelon cucumbers and sunflower greens were used in salads, the escarole I sauteed in olive oil with some garlic, the eggplant I threw into a thai green curry, the carrots we ate raw, cilantro I used in guacamole, soups and omelettes and the red kuri squash was cut up and tossed with some olive oil, salt and pepper, sprinkled with a bit of sugar  and roasted for a simple side. So far so good, I haven’t been stumped yet.


3 Comments to “post Prop 37 blues”

  1. Although you are correct that there is a PLU code for GMO ( a 5 digit code starting with an 8) you will never see anything food product with the GMO code because it is not required by law

  2. Keep fighting the good fight. Vote with your dollars. Then one day maybe the large corporations will wake up.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: