When I visited Italy, I must say, they knew how to purchase food. The Italian's refrigerators are nothing like the ones we have here; they are so small! What would they fit in there? Some cheese, milk, a little meat, and that's probably about it.
Instead of figuring out a meal plan for the next week or two like we Americans do, the Italians say "what will I make today?" They think about what they might like to cook that day, grab their produce bags and walk down the road to the local market. There, the Italians pick only the freshest of foods that have been harvested from nearby farms the day before. They go home, make their amazing dinners, and serve it to their families. Then they do this again the next day and the next. Maybe they will prepare meals two days ahead, but never a week. There is no need for a large refrigerator.
Why do we think Italy's food is so delicious? I'll tell you the reason: it's because all their food is FRESH! (That, and also their tomatoes are picked from the mineral-rich soil of Mount Vesuvius, but that's another story all together!)
I've been trying to make the farmer's market a weekly routine, because they are there just two days a week, unlike the Italian's luck of having a market every day. The farmer's market has no annoying stickers, I can happily bring my own reusable bags, and the best part about MY farmer is that they do not spray pesticides AT ALL!!
A quick lesson on spraying our produce: Sprays are pesticide chemicals put on our produce to prevent bugs from eating our food. But the problem is that when we constantly spray, we allow super-bugs to adapt and make it through the spraying, meaning we have to put even harsher chemicals onto our crops. The USA thought it was a good idea to create organic produce, and many people think that organic farms are not allowed to spray at all, but that is NOT TRUE! They do spray, they just spray different kinds of "natural" and USDA approved chemicals onto our produce. In my own personal opinion, doing away with the spraying unless absolutely necessary is the best way to farm. These farmers are unable to label their foods as "organic," because they are not using the special organic sprays. But the non-spray farmers are the ones that are the most organic you will ever get today. So next time you are at a farmer's market, ask your farmer if they spray, and what specifically it is that they spray on their crops. If you find a non-spray farmer, my advice to you is MAKE FRIENDS! I'll explain why!
This past Saturday I was at the market and was chatting with my 5 year old about wanting to can tomatoes to make tomato sauce, and apples to make apple sauce. Roxanne, my farmer, knowing I am now a regular, overheard me and got excited at my canning endeavors. She brought me over to a corner of her shop where she had boxes of tomatoes and apples. These fruits were bruised and thus were unsellable. She GAVE ME one box each, and instructed me that I would need to cut the bad parts away, but it all is still very good food to be used!
I WAS EXTATIC!!! FREE FOOD!!! Thanks Roxanne!
And so I would just like to say: support your local farmers, and they will throw in goodies for you!
Canning tomato sauce and apples is very easy, and if you have a free Saturday you could make a few months worth. Here is how to make canned tomato sauce:
Box of Tomatoes
6 + or - Onions
1 head of Garlic
3 times around the pot extra virgin olive oil
Basil, dried or fresh
Oregano, dried or fresh
Salt and pepper to taste
7-8 wide mouth canning jars
Canning funnel
Canning jar lifter
1- Cut up your tomatoes and put them in a big pot. Cut away the bad bits and put them to the side for compost (or in my case the bucket to the pig rescue farm, which is the image below).
2- Cut up some onions, however little or much you want into your sauce. Set aside the skins for compost. I keep the compost the pigs cannot eat in the freezer, and when it's full give it to a local farm for their compost pile.
3- Smash and dice fresh garlic, throwing the skins into compost
4- Throw in olive oil, basil, oregano, salt and pepper on top. Bring to a boil and stir to mix everything in.
5- Reduce your heat to medium low, or at a temp where it is gently bubbling but not rapid. Have the sauce simmer, uncovered, for about two hours, stirring occasionally.
7- As the sauce simmers, prepare your canning jars by putting the jars and lids into your dishwasher, and wash them on a hot cycle to sanitize them.
8- If you want chunky sauce, do nothing, but if you want smooth sauce, use an immersion blender to break up those chunks into smaller parts. (ignore the plastic beside it. We are still transitioning to plastic-free!)
8- If you want chunky sauce, do nothing, but if you want smooth sauce, use an immersion blender to break up those chunks into smaller parts. (ignore the plastic beside it. We are still transitioning to plastic-free!)
9- Put the canning funnel over your first jar, and ladle the sauce into your jar. Leave 1/2-1 inch of air at the top of the can. wipe the rims of your can clean, then put on the top and screw the rim on tight. repeat until you have put all your sauce in cans.
10- Place your jars into a tall pot, and fill the pot with water, making sure to cover the top of the cans by a few inches. Bring the pot to a boil. Boil your tomato sauce cans for 20 minutes.
11- Remove from heat, and lift the cans up and out with the canning jar lifter. Allow the cans to cool. If the button in the middle has not gone down after the jars have cooled, then the can is not sealed, and repeat by boiling the jar another 10 minutes. The button shows that the cans are sealed and ready to be shelved.
Yum, yum, yum! That's it! As for the applesauce, the method is very similar. I used this recipe:
I hope you all will befriend your farmer, bring your reusable bags, and say hello to fresh food. I promise it will transform your dinners and even change that amazing body of yours!
Laura
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