A local meal to ring in the new year

Winter provides a challenge to those of us who try to eat primarily from our own gardens and from other local sources. Kentucky doesn’t grow citrus and even locally-grown apples that come out of cold storage aren’t always the best. The last one I bit into was mealy and spotted with a bitter brown. The persistent gardener can produce fresh greens, but that hasn’t been me this winter. So how, I wondered, can I plan a locally flavored meal for January 1 to bring in 2014, and to celebrate the wedding anniversary of friends?

Look to the shelf of canned goods. Yes, that summer flavor does return with a nice dish of spaghetti and meatballs made with our canned tomato sauce. The choice worked well for me because I did receive my own chitarra (see my November 19 post) as a Christmas gift and I wanted to try it out for our meal.

To accompany the pasta, I used our butternut squash, remaining beets, purple potatoes and sweet potatoes for a roasted vegetable dish. I also bought salad greens to provide a fresh accompaniment. Next, I made the Italian focaccia bread I learned in my class in Italy. And for dessert? I raided the freezer for blackberries, blueberries and raspberries so I could make a Kentucky berry and cornmeal cake. 

What have you preserved that you’re digging into this January?

Heart health and food

My current house fragrance is fresh bread—one of my favorite natural scents. It’s not only that the aroma is so enticing, but it also signifies such a satisfying experience. Beginning with only yeast and water, I feel privileged to participate in this miraculous process of putting together simple ingredients that result in something to good.

I’ve been thinking anew about good, healthy food and how it feeds us during the past week. My nearly 77-year-old father had a minor heart attack that led to quadruple bypass surgery. As the surgeon mended him to extend his life, Mom and I sat in an education session for family members of heart patients.

Not surprisingly, the part of the class that most interested me came from the dietician. Her directives were simple:
1) Avoid trans fats.
2) Use sources of fat that are made of no more than one-third saturated fat.
3) Limit salt intake to no more than 2400 mg daily.
4) Increase fiber in the diet.

It’s all basic, good advice that’s good to review from time-to-time to see how your diet compares. But I wanted to say, “There’s so much more! What about eating fresh food from local sources so you get a high-dose of nutrients and good taste? Can we talk about tasty, natural sources of fiber instead of an over-the-counter meal supplement? Where do we find recipes with all of these items detailed? Yes, I understand how to read the label on a package but isn’t it better to prepare the item from scratch when possible?”

I understand that it’s not possible or even advisable to provide people with all the nutrition information we need in one, 45-minute class. I appreciate the advice she did give. And I think that a 77-year-old man shouldn’t deprive himself of foods he especially likes, even if they don’t fit these guidelines. But anyone who wants more information about how food can help in the fight against coronary artery and heart disease, or any other malady, cannot depend only on one class. Seek out more from reliable sources. Make an appointment to speak further with a dietician or nutritionist. Don’t stop with one, short class because food offers so many possibilities for living vibrantly. You can find some recipes specifically related to heart health from the US Department of Health and Human Services.

Warm, whole wheat bread fresh from the oven might be just the right snack to re-energize you after your daily walk. What are you waiting for?

Make a little taste of Ireland

When Jim and I spent a week in Ireland, we both fell in love with the country and its food. Breakfast was always substantial with eggs, an accompanying meat and bread and some strong Irish tea or coffee. It’s the kind of breakfast that energizes the visitor who wants to explore all day. Later in the day, after an afternoon tea break, we would search for a pub or more elegant restaurant to enjoy a feast of an evening meal. There were always mashed potatoes, usually served over or under the meat or another vegetable.

For all the wonderful places we dined, Jim’s favorite was the Irish version of a highway rest stop. We looked around the few historic buildings in the area then headed into the cafeteria for lunch. Jim still talks about his smoked salmon sandwich, which couldn’t be easier to make.

Irish Smoked Salmon Sandwich

Choose a bread that you like to eat toasted. Toast two slices.
Spread cream cheese on your toasted bread. Chop chives (or dill) from your garden and sprinkle over the cream cheese.
Add smoked salmon.
Top sandwich with second piece of bread and enjoy.

Of course you can experiment with adding your favorite condiment, caramelized onions, roasted peppers, sprouts, lettuce or any other favorite sandwich topping. However, first try the simple version. Sometimes the pure flavor of simple ingredients is impossible to best. If the smoked salmon is good, it truly needs very little to go with it.