Savoring the Seasons: Food for all
By MARY McCLINTOCK
Thanks to Nan and her crew at Elmer’s Store in Ashfield, I have tasty new recipes for Thanksgiving. Warm Red Cabbage Salad (see below) was the first course of Elmer’s all-local-food Local Harvest dinner last Friday. I think all holidays should be celebrated with local food meals and an all-local Thanksgiving is particularly easy.
Want local ingredients for your holiday meals? Visit special pre-Thanksgiving markets (see below) and shop at stores that carry locally grown food year-round, including Elmer’s, Green Fields, McCusker’s and Foster’s markets, Hager’s Farm Store, Diemand Farm’s store, and Upinngil Farm’s store. CISA’s website, www.buylocalfood.org, is a great resource for finding local ingredients.
I saw Maribeth Ritchie of Sangha Farm/Goat Rising at Elmer’s and she’s making a special flavor of her AMAZING goat cheese truffles. You can get pumpkin spice truffles at Elmer’s. Wow! I also saw Kate Kerivan of Bug Hill Farm whose Black Currant Cordial is my favorite holiday beverage.
While thinking about special holiday meals, I’m also thinking about disasters and food. Hurricane Sandy left many people homeless and hungry, and communities are coming together to feed and house those hurt by the storm. Local students and businesses produced hundreds of loaves of bread, volunteers are collecting and distributing aid, and more.
Storms produce short-term disasters. Communities come together to support each other after short-term disasters.
Today, we all live amid a long-term disaster. One in eight people in Western Massachusetts has to choose between paying their utilities and buying food. Communities also come together to support each other in long-term disasters. This afternoon, leaders of local programs that feed hungry people will lead a discussion about addressing hunger in our area (see below).
My name for this long-term, hunger-causing disaster? War. Since 2001, Franklin County has spent over $373,412,090 on wars in Iraq and Afghanistan (see costofwar.com). That’s hundreds of millions of Franklin County dollars spent on causing disasters far away instead of feeding and housing people here.
In this season of abundance and gratitude, I’m donating to neighbors feeding neighbors here and in Sandy-damaged New York and Haiti (www.foodbankwma.org, www.fccmp.org, and http://interoccupy.net/occupysandy). And, I’m doing what I can to stop the wars that I believe are one of the root causes of this long-term disaster.
Food or Heat: It shouldn’t be a choice: Greenfield Area Community Leaders Forum on Local Hunger, Wednesday, Nov. 14, 4:30 to 6:15 p.m., Greenfield Grille, 30 Federal St. For information, contact Ari Pliskin at email@example.com.
Pre-Thanksgiving Greenfield Farmers Market , Saturday, Nov. 17, 8 a.m. to 12:30 p.m., Court Square/Town Common, Greenfield. Stock up for your holiday meal.
Second Annual Shelburne Falls Autumn Market , Sunday, Nov. 18, 11 a.m. to 4 p.m., Shelburne-Buckland Community Center, Main Street, Shelburne Falls. Local food, crafts, soups, brick oven fired pizzas.
This week we’re eating …
Warm Red Cabbage Salad
By Chef Son Tremé , Elmer’s Store, Ashfield
15-20 walnuts, shelled
1 small red cabbage
1 crisp apple
1 clove garlic, finely chopped
2 T. balsamic vinegar
2 ½ T. olive oil
1 red onion, quartered and thinly sliced
3-4 ounces goat cheese, broken into large pieces
1 T. parsley, chopped
½ tsp. marjoram, finely chopped
Preheat oven to 350. Toss walnuts with olive oil, salt, pepper. Toast in oven for 5 minutes or until they begin to smell nutty. Remove, let cool. Quarter cabbage and remove core. Cut wedges into thin pieces, 2-3 inches long and set aside. Cut apple lengthwise into sixths, cut out core, then slice pieces thinly, crosswise. Put garlic, vinegar, oil in saute pan over medium heat. As soon as they are hot, add onions and saute for 30 seconds. Add cabbage and continue to cook, stirring for 2 minutes until wilted. Season with salt, ground pepper, and more vinegar, if necessary. Add goat cheese, apple slices, herbs, and walnuts. Toss briefly before serving.