Next Time You Buy Tomatoes

8 10 2011

I can’t type fast enough today. This is a quadruple rant post. A couple of weeks ago I read an article by Chris Hedges called Tomatoes of Wrath. If you love food and want to be more conscious of choices, read the article. I was going to post about my sweet tomatoes that I am still plucking from the vine, all cozy and covered up at night, but there are more important things out there today. There is a simple tomato recipe below though.

I know we can’t solve all the worlds problems in a post or article. I don’t write these things with any of those delusions, but it is important that we as citizens of the world understand more about where our food comes from and the impact our choices have on other people and nations. AND just because the tomato article is in the US doesn’t mean it doesn’t impact us. It does. When we (a collective humanity) permit regulations and laws to go unchecked we give permission to repeat the same offences. Not convinced? Love the rose-coloured glasses? That’s fine. I do recommend reading Chris Hedges’ book Empire of Illusion and Chris Parenti’s The Face of Imperialism. That’s just a start. Truthdig.com and Commondreams.org are also two sites important to add to your regular web time. Harsh reality or a more balanced approach to understanding the world? Inquire.

Then yesterday CBC, our beloved CBC, has Kevin O’Leary from Dragon’s Den interview Chris Hedges about Occupy Wall Street. It was deplorable, embarrassing and if you are as pissed as I am (and a gaggle of my friends are) write a letter to the CBC Ombudsmen as I did this morning asking for the removal of O’Leary from their ‘news programs’. He is NOT a journalist. ombudsman@cbc.ca

Link to Chris Hedges/Occupy Wall Street interview on CBC: http://www.cbc.ca/video/#/News/Business/1239849460/ID=2149202610

A respectful interview with Chris Hedges/Occupy Wall Street for a Russian news channel. Short but insightful: http://t.co/fCbiJSn2

Why Occupy Wall Street is important: http://www.youtube.com/watch?v=wK1MOMKZ8BI&sns=em

So much going on this week, the twitterverse was a buzz of Steve Jobs passing. He offered creativity to the world we need. A favourite Jobs quote: “from creativity comes everything”. Last week a colleague at work shared this with me, thought is was a sweet homage (pun intended).

Three apples that changed the world: 1st one seduced Eve, 2nd one fell on Newton, 3rd given to the world, half bitten by one Steve Jobs.

Simple Tomato Salad 

Mix together 5 fresh garden Tomato’s, chopped, like for greek salad. 1/2 tbsp of chopped fresh Oregano . 1 tbsp of some good Olive Oil. A sprinkle of Course Sea Salt. This is a simple salad in Portugal. If you go there, buy their dried full leaf oregano to bring home, it is more delicate. I have never looked for seeds to grow on my own here, maybe next year. You can use your regular dried oregano as well.

If anything, go to your favourite farmers market today, buy some tomatoes, think about the folks that picked them for you, where they came from and how much better we can do as a human community.

Now to finish harvesting the garden and giving thanks.

Eat well, Be Well,

Nat

Advertisements




Watermelon, a Treat and Dinner

16 08 2011

August is sneaking by and it is a bit of a frenzy to get as much of the seasons fruit as you can. Nothing says summer like watermelon. As I was cutting up watermelon for another road trip, I thought of all the ways to cut watermelon, everyone has their way. I wash first…never know where it’s been, even organic. I slice the bottom off, so it doesn’t roll and depending on how big it is, cut it in half and slice the rind off, then into chunks. I had quite the production going, chopped the scrap into small pieces and threw into the bucket for the compost (my under the sink Budweiser bucket, nice ;)), containers for the road and what didn’t fit, into a bowl for Tony. How do you slice your watermelon?

I had a fantastic watermelon salad at a great restaurant in Vegas last year. I hadn’t tried making a watermelon salad until a few weeks ago. I found a few in my books and they were all similar. I happen to be at my favourite farmers market, KFM, and at my usual tomato, cucumber and pepper stop, The Cucumber Man, they had fresh bags of arugula, ooooooohhhh. It was then it popped into my head I could make a watermelon salad. Done. I love cooking by the season and what I find at the market. Here’s the recipe, it is so good. Makes enough for two dinner size salads or four side salads.

  • 4 cups of cubed Watermelon, about 2 cm
  • 2 tsp chopped fresh Oregano, fresh from the garden (or use 1 tsp dry)
  • 1/2 small Red Onion, sliced really fine (optional for sattvic)
  • 5 cups of Arugula (at least I think that’s how much was in the bag)
  • 1/4 cup crumbled Feta (I bought a low-fat one from Sylvan Star, it was really good. You can use ricotta or parm as well)
  • Fresh ground Black Pepper
  • 1 tbsp White Wine Vinegar
  • 1 tsp Sea Salt
  • Fresh ground Black Pepper
  • 2-3 tbsp Olive Oil
Whisk the vinegar, salt, pepper and olive oil together for the dressing. Toss the watermelon, oregano and onion into the dressing, careful not to break up the watermelon. You can chill this for a bit before mixing the rest. When you are ready to serve, gently toss the arugula with the dressing and watermelon, add the feta and more fresh cracked pepper. Enjoy.
Eat well, Be well,
Nat




Lunch at Work v.2

10 08 2010

mmmm I had the yummiest lunch today and yesterday. Continuing on my ‘Lunch at Work’ series, here is another version.

I wrote about a Bean and Feta Wrap awhile back. This recipe is similar, I just played with the ingredients to make a delicious spread you could put on a grainy piece of toast, rice crackers or whatever you like. Remember, at lunch you want to balance your veggies, grains and protein. Grains are important, aim for whole grains and high fibre. It will be more satisfying and keep you full longer. I really like sugar-free grainy and seedy breads. I toast a slice the night before, spread a bit of butter, let it cool and throw it in my lunch. For crackers I love Finn Crisp Original.

Bean and Goat Cheese Spread

1 can Organic Butter Beans

1 small package of plain Goat Cheese ( 100 g size)

2-3 tbsp Lemon Juice

2 tbsp Olive Oil

1 tbsp fresh or dried Oregano

3 tbsp fresh Parsley

1 tbsp fresh finely chopped Chives

4 large Green Olives chopped (or any olives of your choice)

Pinch of Salt, lots of fresh cracked Pepper

Drain and rinse the beans. In a bowl, mash the beans using a fork. Add the oil, salt, pepper and lemon juice. The beans don’t need to be smooth, add the goat cheese and all the other ingredients. If you let the cheese sit at room temp for 10 min, it is easier to mix. This makes about 4-5 lunch servings. I packed with it some cut up veggies I picked up from my new favourite market, Kingsland Farmers Market (have I mentioned that I love that market :)) and five Finn Crisps. I put the container in my lunch bag in the morning and by lunch it was still cool and the spread was easy to smear on the crackers. Yummy yummy in my tummy.

Eat well, be well,

Nat