WHOLEFOOD CUISINE NEWSLETTER
Sign up to receive a weekly peek inside our kitchen.
These are the actual strawberries we buy every week from the farmer’s market, as long as they are available. They are ripe and sweet—just picked. Supermarket strawberries don’t come close to these beauties.
This may be the most important post you read on this blog—where to obtain wholefood ingredients.
We shop in a variety of places.
First, if we can eat from our garden, we eat from our garden. All last summer I grew lettuce and tomatoes and herbs and had a salad from my garden every day for lunch. This year we are doubling the size of our vegetable garden and will learn how to grow autumn and winter crops in addition to our summer favorites. We also need to learn how much food we need to actually feed ourselves as much as we can, and learn how to do that.
Second, we go to two farmer’s markets…
The other day a subject line on an email caught my eye: How to Turn an Almost-Empty Peanut Butter Jar Into Dinner I had to click through and find out what they were suggesting.
There was no recipe. It was about making a sauce in the peanut butter jar that could then be used in a variety of dishes.
Here’s how to make this. When you get to the bottom of the nut butter jar (any type of nut butter will do) and there is only a tablespoon or two of nut butter left, add an equal part warm water and stir well with a spoon. It takes about a minute of stirring. You’ll end up with a lovely creamy dressing without adding any oil.
I wanted to start this blog in October 2017 when I moved to Sonoma County, California and the way I started eating radically changed. I have many unpublished posts I’ve written, but life intervened in various ways.
About a month ago I was finally ready and then the Covid-19 shut-downs began.
And now I see the real need for this blog.
If your food situation is anything like mine you’ve had major disruptions in the way you eat. Here all our restaurants are closed, and even those who advertise take-out are not answering their phones. Last week it was Larry’s birthday. Usually, we go out to lunch on our birthdays, but we couldn’t even get take-out beyond a deli sandwich from a supermarket.
The week shelter-in-place started I couldn’t buy the particular organic brown rice that we prefer, and it hasn’t been on the shelf since. Other organic brown rices which we were buying for $2.50 a pound is now $10 a pound!
And last Sunday when we walked in to our local supermarket to buy organic rainbow carrots, half of the produce section was empty.
A major meat production plant was closed down this week with 800 cases of covid-19. And farmers are now being told to stop farming.
I’m not panicking because I know what to do.