What’s that about the legislative process and sausage-making? Breakfast sausage
I signed up for the Eat Local Challenge this month. Now I am wracking my brain trying to come up with exciting foodstuffs to write about to show how we’re facing that challenge.
You see, I feel quite fortunate in living where we do. It took me awhile, but I was able to locally source many things that most parts of the country do not grow at all (sugar, grains, oil; see Food:MI tab above). My own foray into carnivory and The Year of the Meat Bird has also filled out the protein end of the family palate. And in all honesty, at this time of year, most of what we eat comes right out of the garden or right out of the chickens. So yes, how boring, no challenge! Here’s the typical fare:
- Breakfast: Eggs and spuds, applesauce. Eggs and breadstuff, grapejuice. Eggs and homemade sausage. We sure like our eggs!
- Lunch: Leftover dinner, plus fruit.
- Dinner: Gigantic salad (even the kid puts away about 2.5 cups of salad a night), potato or breadstuff, green vegetable, and “main course” of chicken or a big vegetable dish (last night it was shell beans and chard with cilantro and cumin; the night before was a winter squash curry). Or, gigantic salad, soup, and breadstuff. Or, gigantic salad with stuff on top of it. Or, gigantic salad and eggs!
I will say that, for this challenge, I am trying to steer clear of the two problem areas that most places have in terms of local eating: grains and dairy. Dairy-wise, the kid drinks milk, and I loves me some butter, but my husband hates cheese (really, and despite this I still married him) so it’s not eaten readily in this house. And grains are a whole subject to themselves: I will cover this, especially the more kooky local grains we get to eat. So we do eat breadstuffs, as I mentioned, but they are spare: lots of crepes, lots of polenta, grits, cornbread.
So, instead of talking about typical meals (and thus boring you silly) I would like to talk about approach for this challenge. How does one avoid the grocery store? What in the world do I do with half a hog? How does one use a whole chicken to feed the family for the better part of a week? How DO you eat all those eggs, and not drop dead of coronary artery disease? (My cholesterol numbers are stellar, incidentally.)
My goal, again, in taking this challenge was not for me, but rather as a tool of conversion. If others of you start gardening, or gardening more, or getting a greenhouse, or buying a freezer and starting to can stuff, I will feel so gratified!