“To eat is a necessity, but to eat intelligently is an art.” ~ Francois de La Rochefoucauld, French author wrote. This author lived an exquisite lifestyle in his French chateau in the 1600’s. And the one and only saucy “The French Chef” herself, Julia Child was an American chef who brought the French cuisine to the everyday American in the mid to late 1900’s. This “mindful, purposeful eating” is an art almost lost, but has been resurrected once again with the farm-to-table restaurants and crafted foods and spirits in today’s food culture. The term “slow food” was coined in Europe in the 1980’s, and has come to the United States full swing.
Locavorism is encouraged. Niche farmers, gardeners, and chefs bring fresh meats, fruit, vegetables, and herbs to their plates and that of their community. The Bent Pig and Hannahway Farms in Farmington and Chef Jack MacMurray at Chandler Hill Vineyards in Defiance are such people. Farmer’s markets will open this month with their early crops. An American diner such as Ethyl’s in O’Fallon, Missouri has their crafted meats, slowly smoked which fills the neighborhood with a mouth-watering aroma. After work one evening this week I devoured their pork sandwich served with a heaping dollop of coleslaw between the bun and sweet, smoky BBQ pork, Carolina-style. I slowly savored every bite. Local does not always mean the best as my stop at a small cafe for a warm bite before my doctor’s appointment yesterday morning reminded me of that. A “Popeye omelet” described on the menu said bits of bacon with spinach and Swiss cheese. But mine had chunks of bacon fat that resembled the Swiss cheese. Gross! I could not finish it! The smell of bacon turned my stomach tonight when I came home to my daughter preparing a “brinner ” menu for her family. See how long it takes me to get over the bacon phobia. I usually love the leaner slices! Tonight I created an overnight french toast using leftovers: day old raisin bread bargain bought at a local bakery soaked in an egg-milk mixture laced with some of my home brew vanilla extract, and then topped with leftover reduced-fat cream cheese spread and fresh blueberry sauce. Tell you how it turned out on my next post.
So go back to my original quote “to eat intelligently is an art”… it means to eat within a set budget as well as “lean, clean, and green”. It takes some planning and improvisation. My health goal this year was to lose at least 20 lbs. Patronizing those farmer’s markets, growing my own veggies and herbs, and eating more plant foods will help me achieve that goal. Based on this week’s visit to the doctor’s, I have lost. As long as I do not eat too many slices of that french toast, and keep to veggie omelets, I will do accomplish my goal tastefully.
I just told Father at church last week, I need to be more present moment. My job requires planning weeks and months ahead, and family life the same sometimes. I miss moments in the planning. Nothing like being present moment with a stomach bug. I came to a screeching stop. Not knowing which end to put on the toilet, and then sleeping most of the day and night the next 36 hours. Every waking moment is a “thank you” for life and sleep. I could hear and see the spring rains come down several times, raindrops rolling off the windowsill. The birds sang to their heart’s content. I went from eating nothing to sipping ginger ale to nippling a couple of saltine crackers, and finally today able to keep a piece of toast and a boiled egg down. I have always felt stock made from the bones can cure many ails, so a couple of chicken breasts went into the crockpot with Deanna Greens and Garden Art fresh herbs and Hannahway Farm’s homemade wine. I will be sipping a cup of homemade chicken soup for tonight’s dinner.
This afternoon I managed to put my jeans and a blouse on, and I believe I lost a couple of pounds. Not my idea of a weight loss program, but I will take the reduction any way. The trees and grass are greener. “You gotta take the thunder with the rain”, I tell our Midnight, our 85 lbs labrador/flat coat retriever mix. He is terrified of thunder, but loves the rain and sleet. He snuggled on the bed yesterday as a couple of thunder showers went through. More violent today, storms. This afternoon tornado watches and warnings have been issued. Midnight and I will keep a watch out. I find that relationships are a bit like storms, too. There is a time to play in the rain, and a time to find shelter from it. Gotta take the thunder with the rain.
Our dill is daintily charming, and so fragrant. Yesterday evening we harvest our 1st crop, and will put in a 2nd crop after the 4th of July holiday. Wild sunflowers and sprigs of dill fill a green vase today. Our chef son-in-law will use this 1st crop of dill to make pickles with his homegrown cucumbers. Maybe a jar or two of Hannahway Farm sun pickles are on our way?! The patriarch spice shoppe owner says in Europe dill is used in just about every dish. I love it with my baked fish and potato salad dishes. The 3rd crop of dill will go in early autumn, with plans to take as show-n-tell farm products to the City of St. Charles preschool classrooms Farmer Dean and I visit in November. Our 1st crop of basil screams pesto! Served with veggies, chicken, bread, and pasta, I cannot wait!
This week’s other farm chores include straightening and cleaning the screenhouse, putting extra pots and trays together in somewhat orderly fashion, and throwing broken items in the recycle pile. One recycled dresser is filled with “tea room” stuff, as well as a recycled tile-top table put aside for our meal and snack times. Another recycled dresser holds pots of blooming geraniums. We are making space in the screenhouse in case we need to move our plants to this cooler side of the greenhouse structure. Last year at this time the heat wave and drought was well underway in Missouri. The extreme heat required us to water two times a day, early morning and early evening. Our plants were housed under the shelter of shade trees in our yard while the greenhouse reconstruction plans were being modified until autumn when the heat subsided. The lack of rain has not been an issue this spring and early summer, thank you God! The growing gourd plants will go into the ground this weekend.
Growers, what are you harvesting now? What are you putting in for an autumn crop?