How to be a Good Steward of the Earth 
“What can I do to make a difference?”  November 2014
Making a Difference can be as Simple as Cooking your own Meals & Buying Local!

Scroll below to find: Events, Groups to Join,  Tips for Gardening

Today’s highlighted partner is Gabriel’s Place.

Scroll down for recipes! Thank you to Finn Meadows Farm for sharing fresh produce with us today!

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Wendell Berry shares seven goals for how we might improve our appreciation of food by learning as much as we can as to where and how it is produced. 
Here are some of his tips--- read more by clicking here.
Participate in food production to the extent that you can. If you have a yard or even just a porch box or a pot in a sunny window, grow something to eat in it. Make a little compost of your kitchen scraps and use it for fertilizer. Only by growing some food for yourself can you become acquainted with the beautiful energy cycle that revolves from soil to seed to flower to fruit to food to offal to decay, and around again. You will be fully responsible for any food that you grow for yourself, and you will know all about it. You will appreciate it fully, having known it all its life.

Prepare your own food. This means reviving in your own mind and life the arts of kitchen and household. This should enable you to eat more cheaply, and it will give you a measure of "quality control": you will have some reliable knowledge of what has been added to the food you eat.

Learn the origins of the food you buy, and buy the food that is produced closest to your home. The idea that every locality should be, as much as possible, the source of its own food makes several kinds of sense. The locally produced food supply is the most secure, freshest, and the easiest for local consumers to know about and to influence.
Whenever possible, deal directly with a local farmer, gardener, or orchardist. All the reasons listed for the previous suggestion apply here. In addition, by such dealing you eliminate the whole pack of merchants, transporters, processors, packagers, and advertisers who thrive at the expense of both producers and consumers.
 







Food artist Paulette Tavormina,
 this image and the one above
http://www.ecoliteracy.org/essays/pleasures-eatingshapeimage_5_link_0


“Food is our common ground, a universal experience.”

James Beard

 


Typical menu

from Gabriel’s Place

Presented by Chef Kristen St. Clair

Orange Black Bean Chili

in a Roasted Squash Boat with Cabbage Slaw

Serves 10


3 tbsp. extra virgin olive oil

1 white or yellow onion, finely chopped

4 cloves garlic, pressed or finely chopped

1 jalapeño pepper, seeded and medium chopped

2 red bell peppers, seeded and medium chopped

½ tsp red pepper flakes

2 tbsp. ground cumin

2 teaspoons paprika (used smoked if you like a smoky flavor)

2 tbsp. chili powder of your choice

2  12-ounce cans diced tomatoes (or 4 vine ripe tomatoes, chopped)

4  12-ounce cans black beans, drained and rinsed well

1 cup stock (vegetable or chicken) or water

1 cup orange juice 

1 tbsp. salt (more or less to taste)

1 ½ tsp course black pepper

Garnishes:

Avocado

Fresh cilantro

Sour cream or plain yogurt


Recipe:

Heat the olive oil in a large pot over medium heat. Add the onion and sauté, about 10 minutes. Add the garlic, jalapeno, peppers, cumin, paprika, chili powder and cook 2-3 minutes until very fragrant. Add the diced tomatoes, with the liquid to deglaze the bottom of the pan. Stir the bottom of the pot well to pick up all of the spices. Add the beans, stock, orange juice, salt and pepper. Stir well and let cook for at least 1/2 hour to allow the flavors to combine.


Cabbage Slaw

Serves 8 or 10 as a garnish


3 tablespoons extra-virgin olive oil

3 tablespoons fresh lemon juice

1 tbsp. red wine vinegar

1 teaspoon honey

Kosher salt, freshly ground pepper

1/4 small red cabbage, thinly sliced

1/4 cup chopped fresh flat-leaf parsley

1/4 cup chopped fresh winter greens (Swiss chard, kale, collards)


Recipe:

Whisk oil, lemon juice, vinegar and honey in a large bowl; season with salt and pepper. Add cabbage, parsley and greens. Toss to combine.


 
 


Resources:

Gabriel’s Place in Avondale

serves a shared community meal on Tuesdays, 4 -6 p.m. There is a Junior Chef program offered in the summer.


Volunteers in kitchen and garden always welcome!











Slow Food Cincinnati

a local branch of an international movement that promotes

“a way of living and a way of eating. It is a global, grassroots movement with thousands of members around the world that links the pleasure of food with a commitment to community and the environment.”



Buy Local...  a sampling of some

Winter Farmer’s Markets and Farms

Hyde Park Farmer’s Market

Northside Farmer’s Market

Findlay Market

Deerfield Farmer’s Market

Gorman Heritage Farm Market