I've been reading Barbara Kingsolver's Animal, Vegetable, Miracle, a book extolling the virtues of eating locally (and the horrors of eating veggies trucked in from California, Chile, and other places far afield). Beyond simply pushing organic food or a vegetarian lifestyle, Kingsolver suggests that eating foods grown locally, in season, by farmers using sustainable practices can, basically, save the world -- not to mention, be delicious. I've swallowed her pitch hook, line, and heirloom potato, and have begun deeply rethinking our family's grocery lists. Starting this process in the dead of winter is a challenge, and "the sustainable food project" is my way of sharing the struggle with you.The sandwich, a staple of my family's diet, is a particularly interesting problem. Were I to open a pictorial culinary dictionary under "S," I'd imagine a photo of bread, meat, tomato, lettuce, mayo. But fresh red tomatoes and leafy green lettuce are anything but in season in Oregon, where I live -- and the vast majority of the U.S. and Europe for the next several months. Because it's easy to find a sustainably-farmed source, we've been eating lots of beef, ham, and crusty local bread, but what else?
I've been able to find lots of delicious, flavorful options utilizing local, organic produce.
Some other options would require either forethought and minor preservation skills; or a farmer/friend/market source. Next winter, I vow my pantry will be stocked!
- Caramelized onions/shallots. I sautéed a couple of monstrous shallots I found at the farmer's market on New Year's Eve and served them alongside slices of New York strip steak for make-your-own sandwiches -- no one asked after California tomatoes.
- Goat cheese. All through the winter, goats keep making their delicious, strong-flavored milk, and dairy farmers keep making it into cheese. Especially good with slices of rare beef.
- Winter greens sautéed with garlic. I buy chard and kale in bunches, cook in batches, then freeze whatever I can't eat right away; I always save a cupful for grilled cheese and black forest ham sandwiches, and to throw in quesadillas.
- Roasted peppers. Preserved by canning or freezing, roasted peppers save summer's flavors and are great foils for all kinds of cheese and meats.
- Pickles, all sorts. The poster child for preservation, the pickle is a constant winter sandwich topper. Great on chicken and tuna salad.
- Bechamel sauce. There's a great reason the French (masters of eating with the seasons) love croque-monsieur in the winter.
Cakes so amazing they'd be hard to cut into
Fruit juice: An invitation to diabetes?
Morbid thoughts? Have a cookie
Reader Comments (Page 1 of 2)
1-02-2008 @ 12:01PM
Adam Fields said...
Carrots are typically available through the winter. Diced or shredded carrots add a nice sweetness to tuna and chicken salads.
For next year, stock your freezer with pesto (sans cheese) while the basil is plentiful.
Apple slices go nicely with that goat cheese topping.
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1-02-2008 @ 12:03PM
MrsBug said...
I loved this book as well. It took some effort on my part to not be induced into guilt by the fact I still will buy tomatoes from California on occasion in the winter. But, it's definitely a book that gets you thinking. I plan on doing a a lot more canning this next year!
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1-02-2008 @ 12:22PM
LeisureGuy said...
Butter is a great-tasting sandwich spread with meats (chicken, beef, ham), but not used so much in this country. In France, though, bread spread with butter and a slice of ham is a sandwich.
Also, miso makes a good sandwich spread.
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1-02-2008 @ 1:46PM
Leslie said...
This sounded great as a premise, but in reality can we really all find local produce to sustain us? I live in South Florida where small farms are being bought up by home developers and converted into gated communities. I remember 15 years ago being able to do u-pick produce all over the county. Now there are farms out in the glades, but they are likely large producers and ship their goods out of our market. There are a few farmer markets here, but the joke is the stuff is no different from the stuff in our supermarkets--i.e. shipped from out of state. So this theory is good only for select areas that have the advantage of nearby small farmers to support it.
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1-02-2008 @ 2:34PM
Vivi said...
Chopped canned tiny shrimp with chopped chive and a smidgeon of mayo all mixed together and spread on thin sliced sour dough New York style rye bread is a delightful sandwich and a satisfying one.
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1-02-2008 @ 3:07PM
tommy huntington said...
Most people have never tried gardening. It is a great way to relax and add food to the table. I have very limited space but I rotate a few crops seasonally and always have something growing. This year we had vine ripe tomatos at Christmas. I grow greens year round.With my little plot I have a surplus to give friends , family and neighbors. Sometimes the weather is favorable and strange things happen. I had one chile pepper plant that made gallons of peppers right up until the first freeze in mid-December.
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1-02-2008 @ 3:15PM
karen bontrager said...
Don't forget sprouts
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1-02-2008 @ 3:24PM
Geena said...
It actually hasn't been too cold down here in the south to have lettuce all winter - as long as you cold frame it, anyway. We've yet to have a hard freeze here. I do long for the tomatoes again this summer. Mmmmm, Arkansas tomatoes!
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1-02-2008 @ 3:32PM
Lisa said...
This is really a great idea. Personally, I wouldn't have time to do the canning and such though. If I was a SAHM I could probably do it, but unfortunately I'm not.
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1-02-2008 @ 3:41PM
janis said...
I am all for shopping locally for groceries and supporting local farmers. I am also for shopping green and using less gas.
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1-02-2008 @ 4:16PM
mick said...
~chuckles~ I'd starve without sandwiches and eat at least one a day--often one for each meal. I don't miss the tomats in winter (I switch to pickled green tomatoes) but I do like greens. Try something REALLY local and grow sprouts for your winter lettuce. Doesn't require sun or dirt so I can "grow my own food" even in my dark NYC apartment.
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1-02-2008 @ 4:29PM
sarah gilbert said...
Leslie: I'm amazed you have a hard time finding local produce in southern Florida! (and also, angry!) I know that Portland's farmer's markets, and many in localities around the country, are very strict about limiting its vendors to products grown or baked within a limited radius; it seems as if many local areas are experiencing a resurgence in small family farms due to the growing demand. I think the answer for you is, first, have your own garden (even in a container on your deck if you're a condo owner!) and, failing that, complain loudly and often to your local supermarkets and farmer's markets.
Lisa: I hear what you're saying about not having time! I've just recently begun to try to can and freeze more, and I'm a working mom with three young boys. I thought it was too much, too, but I've started to use little tricks to preserve food; like, when I'm making something good from the farmer's market for dinner Saturday night, I'll buy lots extra and freeze some of my ingredients (I do this a lot with caramelized onions, sauteed greens, and -- yep -- pesto). canning takes a lot of dedication the first few times, but then you get the hang of it and can simply add it into your weekend dinner process. I like freezing, because it takes less knowledge and skill -- and roasted peppers can easily be frozen (and are soooo easy to prepare, you can do several pounds in an hour on a weekend).
thanks all for the reminder about sprouts! you've inspired me to go get some seeds and make some for my husband, who loves sprouts on his sandwiches.
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1-02-2008 @ 4:30PM
yesiam2000 said...
Just a note: If you grow your own tomatoes in season, this is a way to keep them until January or February to use.
When the first light frost hits (usually around Sept.)you pick all the green tomatoes from your garden. Wash lightly in your kitchen sinkful of cool water to which 1 capful Clorox has been added. Dry tomatoes thoroughly, and wrap each tomato in newspaper. Place loosely packed inside a cardboard box, and put down the cellar on a shelf off the floor. As winter progresses you can take a feww green tomatoes a week and set them on your kitchen counter upstairs to ripen. (they will turn red after a few days). This is how Vermonters save their garden produce (at least what they don't can or preserve. Try this, it works. I haven't had a rotten tomato yet, and have had red tomatoes until February, when I usually ran out.
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1-02-2008 @ 5:31PM
Belle Starr said...
Nothing beats a good PBJ sandwhich . You can make your own jelly or jam from fresh fruit in your area . Add some homemade soup or stew in the winter and you have a good lunch or afternoon snack . The soup or stew can be made from local produce that you can buy fresh in season and freeze until needed .
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1-02-2008 @ 7:17PM
C.P. said...
I am a vegan and a health food enthusiast. Buying locally-grown produce, as well as food products and materials made from said produce is very important to me and my family.
Though I am spoiled by the consistent variety and quality of fruits and vegetables available in California, it certainly is possible to buy locally in any state, or to jar or can fresh produce for use during the winter (kudos to those of you who are good at this! I never learned how.). The United States is very fortunate to have such an abundance of land and food and we as its inhabitants should take advantage of our resources. Buying locally avoids the financial and ecological cost of transporting produce into the country and supports local farmers.
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1-02-2008 @ 7:33PM
italndiva said...
I am so grateful for this article. I am a total Vegan and wish people would rethink their food. Protein is in lettuce too. Compassionate foods are always the right way. That is what I believe. And good for you too!
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1-02-2008 @ 7:34PM
AnnaLiese said...
There are hydroponic farms in Oregon that grow tomatoes year round. Check with your local organic foods type grocery.
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1-02-2008 @ 7:36PM
AnnaLiese said...
There are hydroponic farms in Oregon that grow tomatoes year round. Check with your local organic foods type grocery.
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1-02-2008 @ 7:54PM
Debi said...
I live in California and the tomatoes are AWFUL unless they are grown in my back yard. The one staple I LOVE is the avocado. I know plenty of you don't get them or even know what it is, but it is a great topping for any sandwich.
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1-02-2008 @ 9:35PM
None said...
You know, even in a small, cramped space, a tiny indoor garden in a window is an easy thing to maintain. I have my own herbs, tomatoes, strawberries and other cooking necessities all year long.
In answer to the local farms being bought my developers: Buying locally from local farms can save this from happening to more of them! The precise reason this aricle is a good one!
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