Category Archives: waste

So Cheap It’s Almost Free

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‘so cheap it’s almost free’

Sometime from Friday night to yesterday evening our little freezer went down. There is still some home grown from last year and other assorted that freezers collect but we were struck by how little we have on hand. Although a lot of what you buy up north is grown here, that’s just what happens to most of it…it goes north. On occasion as with all growers, growth exceeds demand and produce of whatever being grown for the export market floods the grocery stores and it is ‘so cheap it’s almost free’.  Well, here anyway. And like anywhere, no tomatoes or they are so tasteless and expensive you do without. The freezer is a wonderful hedge.

Today in the grocery store tomatoes were approximately .25$ Cdn. per kilo.These are not the ones at the fresh street markets grown in backyards, delicious and just off the vine. These were all Roma, uniform ripe and unusually this time, very, very tasty. We thanked our lucky stars at our 9kilos and roasted half and stewed the other half. Our version of canned tomatoes. No salt or preservatives and very little effort. Yes, electricity (which can be iffy here and costly) plus the freezer. Supermarket cost usually of tomatoes is about 1.5/2$ per kilo. Markets are less and how the farmers stay alive I don’t know. Minimum wage has just risen yet so has the cost of gasoline and other consumables. Globalization is here but as always, only a few really get to partake.photo-1

We eat according to the market. The Mexican diet is not heavy on vegetables except as an additive or salsa. When your diet is the opposite, a little meat and mostly vegetables sometimes it’s a strain. Unexpected tomatoes are a delight but we do grow our own. Plus chard, arugula, dill, oregano, mint, basil, squash, beets and I notice this year, a volunteer sunflower. Always a welcome addition.  Fruit here takes space and concentrated watering; there are orange plantations, lemons like mandarins, grapefruit (all with a gazillion seeds), mangoes, strawberries and from the south papaya, bananas, pineapple and much more. Markets are seasonal so we are back to eating seasonal rotations. Everything tastes better and it travels little. It is also economical.

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I am very fortunate. The sun shines, there is lots to eat and the people of Mexico are charming.  I travel when the sun gets too hot (I hear you groaning!) and I live the same in Europe as I do here, whatever is available at the market is what’s for dinner. And it’s always a delight of experience.

 

 

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Something for Everyone


I grew up on the Prairies, and my parents both came from families that had been on the Prairies for generations.  I believe that part of my heritage links me to an innate sense of country living. Not only existing in small towns where the community is smaller and more intimate, but also coming from an environment that was more harsh and unforgiving than bountiful. Not to mention that I grew up with relatives who had living memories of the Depression, wartime and rations. As a result, I am always conscious of waste, and thinking of ways to avoid it.

Today my kitchen project was simple: making sweet potato chips for “the troops”, our two dogs. Both Simon and Ella enjoy treats just as we do, but junk food is no better for them than it is for us. A crunchy sweet potato chip is a nice way for them to have something without any processing except dehydration. (Seven hours at 130F works perfectly. )  There is no mess ; Simon sometimes leaves a few crumbs, but Ella is a master at clean-up, being a Labrador. The only catch is that the ends of the potatoes are too small to use for chips, due to the tapered shape. We do have a compost, but why not use the ends in another way?

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I had an epiphany one day while making the chips and thinking of what to put in our salad for dinner. How about roasting pieces of sweet potato and adding them to the salad?  It worked like a charm. I put the pieces on a baking sheet with some olive oil and herbs & spices (whatever strikes my fancy that day).

I love my exotic spices. This time I used Aleppo pepper on some pieces, and Aniseed Myrtle on others.

I love my exotic spices. This time I used Aleppo pepper on some pieces, and Aniseed Myrtle on others.

About 20 minutes in a moderate oven and presto! We can just as easily leave them in the fridge for another meal if need be. At least all that food isn’t wasted.

I suppose you could say this is another way to look at the concept of “nose to tail” cooking, in the vegetable world. I’m proud that I have kept something out of the compost – yay me! Somehow the lack of guilt I feel makes the salad taste better.

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