there’ s a shift that occurs when you begin incorporating local food. the taste’s much richer and more true to how food is supposed to taste…at least i think so. these foods don’t demand complex preparation or concoctions that mask their flavor. instead, each one stands all on it’s own and is healthier to boot. i’ve read in a few places that local food, having been closer in proximity in time from the farm to my stomach, is richer in nutrients necessary to our health. whether or not this is true, one thing i know for sure is that it sure does taste a whole lot better.
we’re fortunate to live in an area that while as urban as it gets is surrounded by farms and as a result host to farmer’s markets and csas that make this whole “eat local” thing rather simple in the case of access. more importantly, farmers are pretty darn interesting and exchanges with them even more so. we belong to a non-committal csa out of delaware that delivers to a coffee shop 2 blocks away. non-committal in the fact that it’s a weekly billing cycle that allows you to hold your deliveries if you’re on vacation or cancel it all together week-by-week. our farmer’s market is a few blocks in a different direction and while turning into a tourist destination this summer, it’s pure bliss if you get their early.
because if you get there early, you are privy to life-changing garlic. an ingredient so humble half the time i omit it if i don’t feel like chopping it up because it doesn’t make much of a difference. that’s because up until this point i didn’t know what truly fresh garlic could do. now that i do, there’s no going back. it’s spicy and powerful without being overpowering. it transforms each and every dish-from dressings to tomato salads to lamb burgers like the following sort-of recipe- into something worthwhile.
a sort of recipe for lamb burgers:
a large metal bowl
+1lb ground organic lamb
+ 1 egg
+ a handful of breadcrumbs and cilantro
+pinches of cumin, coriander, salt and pepper
+2 cloves of garlic chopped nice and fine
mixed until combined, made into little patties and cooked in your favorite way (and my favorite is stove top searing and steaming) and served on a roll or with rice, a big slice of feta cheese and this…
cherry tomato salad:
medium sized bowl
+a handful of cherry tomatoes quartered
+2 cloves garlic chopped nice and fine
+salt and pepper
mixed together and that’s that
ps: i received mystery greens in this week’s share that i am told are are sorrel. what, may i ask, should i be doing with sorrel? i apparently live under a rock.