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Food without oil


I read something in Barbara Kingsolver’s book Animal, Vegetable, Miracle this 4th of July weekend that floored me! It was a blurb in the book about how we put almost as much fuel into our refrigerators as we do our cars.

She said, “If every U.S. citizen ate just one meal a week (any meal) composed of locally and organically raised meats and produce, we could reduce our country’s oil consumption by over 1.1 million barrels of oil every week. That’s not gallons, but barrels.”

The book continues with the story of Kingsolver’s family who moved from Tuscon, AZ to a rural farm in Appalachia and documented a year eating only food they grew themselves. Her book has inspired me to look closer at what we buy to eat.

Our 4th of July weekend invovled a gourment cooking spree by yours truly…let’s see how oily we are…

July 3: Potato gnocchi with melted Port-Salut cheese and a fava bean, green onion, serrano ham sauce. Served with Sangiovese.

July 4: Saffron noodle lasagna with ricotta, chard, mascarpone stuffing and a homemade garlic herb bechamel. Served with homemade Marechal Foch.

July 5: Golden beet risotto! Served with homemade Cayuga white.

July 6: Local Michigan white bean soup with herbed fennel broth and homemade cocoa noodles.

Well, looks like the cheese, meat, and wine are the most difficult components to incorporate local food for us…we did buy all of it at our favorite local store two blocks from our house–Martha’s Vineyard.

I think in the end we should get at least a B+ for using all local produce!!

We’ll keep working on the local cheese…

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