How can I work for a "sustainable" program but still be unable to give a concise definition of what sustainability is? (I need to say something more than "capable of being sustained." :P)
The word itself embodies complex concepts and ideas-- it's not a concrete thing, like "table." It's a moving target. It's a process. Do we get bent out of shape because "love" can have so many definitions? Well.. sometimes.
Just thought I would share this definiton from University of Washington. It's only half a page! But I thought it was contextual and insightful. I still dig the idea, in all of it's complexities and imperfections.
Thursday, June 25, 2009
Tuesday, June 23, 2009
What's Cooking...
Well, my CSA has delivered two weeks of fantastic produce. Tonight I tackled the stack of Collard Greens, finding a recipe from a site (www.thedailygreen.com) after my own heart. University of Illinois Extension was also really helpful for practical Collard growing and harvesting tips.
I substituted white vinegar for cider vinegar, added a hefty dose of Cayenne Pepper, and enjoyed Bacon from the University of Minnesota Meat Lab! I'll share it now...
"Smoky bacon and tangy cider vinegar are perfect complements to hearty collard greens. Rinse the greens a couple of times to remove grit.
SERVINGS
12
INGREDIENTS
6 slices bacon (about 4 ounces), cut crosswise into 1/4-inch-wide strips
1 medium onion, coarsely chopped
5 pounds collard greens, tough stems discarded, leaves coarsely chopped and rinsed, but not dried
3 tablespoons cider vinegar
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
PREPARATION
1. In 8-quart saucepot, cook bacon and onion over medium heat until onion is tender and bacon is browned, about 15 minutes, stirring occasionally.
2. Increase heat to medium-high, gradually add collard greens to saucepot, stirring until wilted. Reduce heat to medium-low, cover and cook until tender, about 10 minutes. Increase heat to medium-high, uncover and cook, stirring, until most of liquid evaporates. Stir in vinegar, salt, and pepper.
http://www.thedailygreen.com/healthy-eating/recipes/353#ixzz0JJJhzhUV&D"
I'd say it turned out pretty well. So it was a night of cathartic cooking, antioxidants galore, and accompanied by some Gospel Dub by Solomon Jabby :)
Followed up by some watering and wedding in the garden. It's looking pretty good.
I substituted white vinegar for cider vinegar, added a hefty dose of Cayenne Pepper, and enjoyed Bacon from the University of Minnesota Meat Lab! I'll share it now...
"Smoky bacon and tangy cider vinegar are perfect complements to hearty collard greens. Rinse the greens a couple of times to remove grit.
SERVINGS
12
INGREDIENTS
6 slices bacon (about 4 ounces), cut crosswise into 1/4-inch-wide strips
1 medium onion, coarsely chopped
5 pounds collard greens, tough stems discarded, leaves coarsely chopped and rinsed, but not dried
3 tablespoons cider vinegar
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
PREPARATION
1. In 8-quart saucepot, cook bacon and onion over medium heat until onion is tender and bacon is browned, about 15 minutes, stirring occasionally.
2. Increase heat to medium-high, gradually add collard greens to saucepot, stirring until wilted. Reduce heat to medium-low, cover and cook until tender, about 10 minutes. Increase heat to medium-high, uncover and cook, stirring, until most of liquid evaporates. Stir in vinegar, salt, and pepper.
http://www.thedailygreen.com/healthy-eating/recipes/353#ixzz0JJJhzhUV&D"
I'd say it turned out pretty well. So it was a night of cathartic cooking, antioxidants galore, and accompanied by some Gospel Dub by Solomon Jabby :)
Followed up by some watering and wedding in the garden. It's looking pretty good.
Friday, June 05, 2009
Welcome to my belly
I am so excited to be sharing a share of the Turnip Rock Community Supported Agriculture farm. Once a week, I'll receive a half a bushel of yummies from New Auburn, Wisconsin. There's even opportunities to volunteer on the farm. I've got my boots ready!
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