Rising Cost of Food & How To Go Local

My day job has been on major slow-down for the past few weeks and we are paying dearly for the big birthday bash that my hubby was so gracious in letting me put on for myself (he is off the hook for the next 35 years). After gas prices hit $3.35 for regular and one of us has to commute two hours a day we are really starting to feel the pinch. My nerves really started to go on edge when I read this blog post and this article to know that I am not alone.

What does this have to do with food? A lot, really. Food that is imported from other states and countries need fuel for transportation. At the time of this writing, oil is at $117 per barrel!

We are now more determined than ever to make sure the NOTHING will go to waste regarding our CSA produce, and gradually start converting as much as possible to a regional/seasonal diet. I found a very good web page that gives tips this very subject. Mind you, the web page is mainly directed at Northeasterners, such as myself. I also know that going to a more vegan-based vegetarian diet (and we are what is commonly called a semi-vegetarian, meaning we eat fish & fowl) might help with food bill, albeit a very small portion. Good thing we are not allergic to soy and nuts.

Over the next few months I will do my best in posting tips and sites that I find to help stretch your hard-earned dollar bill and ways that will avoid as much food as possible to going to the compost. Here’s a couple of tips off the top of my head that I do or should do.

Tip #1: Start A Veggie Garden
Your veggie garden does not require acres of land. In fact you might be surprised to know that my garden is only 4×4 feet using a method called Square Foot Gardening. I am not as active with the gardening as much as I’m used to since I have been using the CSA, but this can be geared to most people, even those who have no experience in gardening! Before joining the CSA I would have veggies (with the help of a 73 green house over the garden) from April going into November. If you live in an apartment with a balcony, use large pots, plant a tomato plant and add stagger over a week or two a couple of lettuce seeds around the tomato plant and it will love the shade! Instant salad. If you have absolutely no space, find a community garden. You meet some great people and exchange gardening tips and if you must, share your bounty with others.

Tip #2: Buy In Bulk
I do not do this often enough, but right off the top of my head, I would buy my poultry when it goes on sale in minimum batches of 3lb trays and divide them up into 1lb sections and freeze. It is also suggested to also buy flour, sugar, nuts, dried fruits, chocolate chips, and coffee in bulk as well and keep in air tight containers (not zip lock bags as they do not keep fresh and possibly subject to critters).

Tip #3: Save the skin & bones
Want to make some amazing broth and stock? Get out your slow cooker, add your left over skin/bones/meat from your chicken or turkey (never tried beef but can’t hurt, I’m sure) and fill with water. Using a cheese cloth, wrap some fresh thyme, rosemary, 1/4 of an onion, and parsley. Tie together and add to pot. Cook overnight on low. Next morning remove carcass, bones, and spice wrap and strain through a sieve. If you want to remove a goodly portion of fat, no kidding use a non-bleached #4 coffee filter in the sieve. When liquid cannot go through, it is too full of fat and replace with a new one until all the liquid is strained. Freeze in batches of 1 cup, pop out of container and freeze in zip lock bags. Pull out what you need in single cups.

Let’s hear from you regarding your best tips and sites!

Scalloped Potatoes With Celeriac

The last two weeks of our CSA boxed delivery and we get for the first time celeriac or better known as celery root. I have always seen them in the grocery store but never knew what to do with it so I never bothered to try them until now. It was suggested to try to make scalloped potatoes with added celeriac, so I gave it a shot. I initially used this recipe, as a base since I never made scalloped potatoes from scratch, but made some adjustments which is marked with an asterisk (*). Still needs work as you will see in my notes below, but it is a great start and will try again.

Ingredients:

3 tbs butter
1/4 cup flour
1/4 tsp dried minced garlic*
1/8 tsp dried thyme*
2 cups chicken broth or vegetarian equivalent
1 1/2 cups grated extra sharp cheddar cheese
1 lb boiling potatoes*
1 lb celeriac root peeled*
1/2 cup Italian seasoned bread crumbs*
Salt and Pepper to taste

Directions:

Preheat oven to 350 degrees F

In a heavy saucepan, melt butter over moderately low heat and whisk in flour to make a roux for about 2 – 3 minutes. Whisk in broth and bring to a boil. Whisk in garlic and thyme and simmer for about 2 more minutes, then whisk again until thickened. Remove from heat and whisk in cheese and any salt and pepper you wish to add, until cheese is fully melted.

Peel potatoes (optional) and celeriac (a must) and slice to about 1/8 inch thick. In a 2-quart shallow baking dish, butter or spray cooking oil and make a layer of potatoes and sauce, celeriac and sauce, and repeat until you have between 4 – 5 layers. Sprinkle bread crumbs on top and bake uncovered in the oven for 1 hour or until potatoes are tender.

Overall Impressions

Not sure if it was my oven, but 1 hour does not cut it, more like an hour and thirty minutes. The celeriac took longer to soften. Will try raising the temp to 375 and see if that helps. Also even with the extra sharp cheddar and added spices I found it somewhat bland. Will go for fresh minced garlic next time and add more thyme and a stronger cheese like parmesean or a vecchio asiago d’Allevo.

One thing I found with peeling celeriac is that like apples, it browns quickly. So I would recommend preparing at the last possible moment. But the flavor should not diminish.