Community Philosphy Blog and Library

Posts Tagged ‘recipes’

The Great HOMEGROWN Cook-Off of 2011

Tuesday, June 28th, 2011

What’s cookin’, HOMEGROWNers? It’s peak growing season and these days local food is being celebrated across the map! From food co-ops, to farmers’ markets, restaurants to home kitchens, folks are foraging for their favorite seasonal goodies and whipping up homegrown recipes that embody the freshness of the summer. In Massachusetts, June brings a cornucopia of beets, cabbage, cauliflower, cucumbers, lettuce, peas, peppers, radishes, scallions, spinach, strawberries and kale.  And, we’ve got blueberries, corn, summer squash, melons, peaches, raspberries, and tomatoes coming down the pike!  These foods provide a veritable feast of good eating for summer picnics, and many can be preserved for annual enjoyment and nourishment.  Paired with proteins and grains, this produce provides a base for a delicious and wholesome homegrown meal.


(Photo Credit: Cornelia)

Cooking with local foods and attempting to “eat your zip code,” not only promotes sustainable living, growing and eating, but it provides a real opportunity to flex those creative culinary muscles.  While I may not be the next Food Network star, I am learning to avoid the far-traveled supermarket fare and choose fresh, local food straight from the source.  Since my neighborhood farmers’ market has opened, I have experimented with pickled daikon, baked kale “chips”, sautéed beet greens with garlic over chicken, roasted beet and chevre salads, and my fair share of sauerkrauts and coleslaws.


(Photo Credit: Cornelia)

By committing to eating locally, I am recycling old standby recipes, learning more about combining flavors and textures, and creatively reconstituting and stretching my meals into leftovers until the next market run. Inspired by Kerry’s successful attempt to stretch one organic chicken into 22 meals for $49 bucks, I have kept my wallet and my eating healthy, and my recipes unique with each home-cooked meal.

Lots of my inspiration and knowledge has come from you – the members who have mastered the arts of living homegrown, and the newbies who are sharing their experiences as they commit to the HOMEGROWN lifestyle.  I find myself utilizing our search box when I buy an unfamiliar ingredient, or when I am at my wits end with the pests in the garden.  You folks come through with helpful tips and tricks, recipes and resources that run the gamut of homegrown living.  Groups like Hunting, Gathering, Foraging, Food Preservation, Urban Gardeners, and Favorite Farmers’ Markets provide a community of like-minded individuals to bounce ideas off of; discussions such as “Urban Food Co-ops” and “Farmers’ Markets Are Open!” keep the conversation flowing; blogs like “Is There a Crisis in Home Cooking?” and “Farmhouse Scramble” explore and celebrate good eating and local living; and our growing photo and video collections illustrate the importance of CSAs, farmers’ markets, and backyard agriculture.


(Photo Credit: Ross P)

So in the spirit of the season, we have a little competition brewing!  Last year we hosted a CSA Cook-off.  As a result of this challenge, we now have a library of beautiful photos and lots of delicious recipes to sift through when we need a little dinner inspiration.  This year, we want to give the cook-off a little twist:

  1. At least 50% of your ingredients must come from all or any of the following sources: A CSA share, Farmers Market or your garden (of that of a friend/neighbor).
  2. Post your recipe (each week or however often you like) as a member blog for all to enjoy. Bonus points for naming the farm, photos or video in your recipe.
  3. A weekly prize will be awarded for the best overall recipe, judged on the basis of ingredients, creativity, and presentation. The prizes include: a HG T-shirt, a mix CD curated by our HOMEGROWN Shepherdess and Flock-Tender, the honorable title of HOMEGROWN Chef-herd / Chef-herdess, and immortality in the end-of season HOMEGROWN Cook-off Cookbook.

Please keep in mind when submitting your dishes that we can only put original recipes in the cookbook.  The weekly deadlines for entries is every  Monday through August 30th!

Show us the bounty of the season in your neck of the woods!  Find a farmers’ market, co-op, or family farm through the Eat Well Guide, then post a member blog of your recipes, photos, videos, and experiences with local foods this summer by August 30 – we can’t wait to see what you’ve got cookin’!


(Photo Credit: Cornelia)

A jewel of a catch – The Teach A Man To Fish 2008 round-up

Friday, November 21st, 2008

Have you ever discovered something online that was so rich with information and brimming with usefulness that you wanted to share it with everyone?? That’s how I feel about Jacqueline Church’s online blogging event “Teach A Man To Fish”. Each recipe inspires. Each type of seafood’s level of “sustainability” is explained well. The photos are lovely, the writing superb. Jacqueline also did us the favor of creating a separate page of links, resources, videos and, naturally, recipes. Be sure to befriend her on her page on
The real kicker, and what appeals to us most here at, is the winner of the Flying Fish Award. Accolades are always splendid, but accolades for taking action to change the system of how food arrives on our plates is super splendiferous!

This year it goes to Lia Huber. Lia publishes Swirling Notions – the official blog of Clos du Bois. She writes, develops recipes and is working on two books. Still, she agreed to participate in my blog event.

Rather than submit a recipe she submitted an entire action plan. Anyone courageous enough, who really wants shake things up, can follow Lia’s lead. Go on, I dare ya!

Five Steps to Better Fish:

Step 1) I’ll ask to speak with whomever is in charge of purchasing and ask whether the store has a policy on purchasing sustainable seafood, pointing out—gently, politely—that I’ve noticed that some of the fish they have on offer are harmful choices for our oceans.

Step 2) I’m going to pull out my Seafood Watch Pocket Guide and discuss a couple of the fish they’re selling that fall under the red column (like the Ss-1ones I mentioned above).

Step 3) Since I don’t want to just point out negatives, I’ll come equipped with Seafood Watch’s chart of alternative recommendations so I can make some suggestions on sustainable substitutions.

Step 4) If all goes well with steps one through three, I’ll ask if I can bring in some more Pocket Guides to keep on the counter for customers to take. I’ll also ask if they’d like me to bring by some more information for their staff, and give them info on where to go for training support, presentations and materials.

Step 5) Finally, I’ll ask for their support and commitment, including a timeline for follow-up.

Bravo Lia and BRAVO Jacqueline – let’s get cooking!!