Get back to your roots
Winter is here. Although the weather is not reflecting that in most areas, it is definitely winter. It is the season some of us are brought low from the winter blues and some of us overindulge in heavy, fattening foods; the cold as licence to stuff your face to keep warm. While our carb needs are greater in the cold weather, the calories needed and the calories ingested should be about on par...However, the distance between those two numbers can sometimes make the Grand Canyon look teeny.
Cooking in cold weather can be a challenge as well as food costs are higher, spirits are lower so convenience foods are turned to more often and local foods can be hard to find. While practicing the lifetstyle of a localvore is extremely important, being a practical localvore should be a goal for most of us. We can't all live in a lovely rural area that respects the rights of individuals to grow and consume our own foods. Most of us these days live in suburban hell or urban jungles where the grocery store is the only lifeline--and the greatest stranglehold on your health and finances, aside from the government.
Let's take a quick look at the basics:
Family of Four, 2 adults and 2 children:
These are the current rounded off prices at my local NoFrills:
Butter $5 lasts about 4-6 days depending on the amount you use daily
Bread $4 lasts about 3 days making sandwiches only -- less if you eat toast every day.
Milk $5 lasts about 2 days
Eggs $4 for a carton of eighteen, lasts approx. a week
Cheese $7 for a 500g block of cheese lasts 3 days, unless rationed
Yoghurt $5 for a 900g tub lasts 4 days
Meat $10 4 times per week, most packages are weighed to a consistent amount at
stores and average $8 to $10 each. For smaller or personal cuts, try the
butcher counter rather than the meat aisle.
Now that is just the basics (assuming you put up some fruits and vegetables in your freezer and pantry). Multiply that by a winter season of vegetable/fruit purchases of 3 to 4 months and the costs enter the realm of the ridiculous. If you didn't use the harvests wisely through circumstance or disinterest, your food costs triple from here. Vegetables are imported and will cost you. Fruits are exotic imports which means irradiation, picked unripe, shipped enormous distances ensuring a larger carbon footprint and will cost an arm...maybe even a leg if you must have strawberries from a store in February.
If you were diligent or fortunate enough to be able to grow and save some of your own vegetables, you can raid your cold stores for great tasting and nutritious food to save money and your waistline. Remember, you don't have to have a farm to freeze and can delicious foods--you just need a freezer, a few inexpensive supplies and a great local market. Oh and a little bit of effort from you.
So what can we eat in winter and still follow a localvore lifestyle? Whether you put up veg in cold storage or are relying upon the local BigMart, there are foods we naturally turn to in winter and fortunately a lot come from Canada--greenhouse grown but let's fight one battle at a time-- and some come from the US. While it is better to eat from your local area, an immediate neighbour's imports can be an acceptable compromise. We get cucumbers from Ontario, sometimes the US and other times Mexico; buy the Ontario first and the Mexico cukes last. If there is no choice, and for me sometimes there isn't as that is one of Lucy's diabetic snacks, then I will buy only one and keep on the lookout for some from a closer location. Remember, the closer your food grows to you, the better off we all are now and in the future.
Yummy Winter Choices
While it can be almost impossible to limit our choices to local only, a balance between local and imported is an ideal compromise. Yes, it would be lovely to be able to be 100% a localvore, but it is more important to do what you can than to do nothing at all. We have to live in the 'real' world of commerce, industry and debt load but by thinking ahead and giving a bit of effort, that living can be done in a way that keeps you happy, healthy and away from the cheap crap foods we are all enticed to buy.
Here are some staples that is it good to have on hand for winter meal-making inspiration and supplies.
From the cold storage:
Squash (winter), potatoes, onions, sweet potatoes, mushrooms, parsnips, turnips, rutabaga, beets, carrots, leeks, apples, raisins, other dried fruits(local, not imported) garlic
Things you put up for the winter, cold storage:
whole tomatoes, stewed tomatoes, pickled vegetables, pressure-canned soups and stews, fruits in syrup, jams and jellies
Things you put up for the winter, freezer:
-vegetables you froze from the summer harvest such as corn, carrots, peppers, peas and beans.
-homemade chicken and meat stock in mason jars or zippered plastic bags.
-frozen fruits from the summer harvest, in own syrup or loose.
From the pantry:
-dried beans and peas, rice, noodles (you can find a lot made locally, if you search for it)
-if you don't make your own stock then keep a few bouillon cubes or boxes of broth (local and better yet, organic)
-purchased cans of tomatoes and beans (more expensive than dried),
-cans of condensed and evaporated milk
-grains such as barley, oats, amaranth, quinoa
-local wines and beers
-sugars
-nut, bean and grain flours
From the spice cupboard:
-any herbs you dried such as savoury, dill, thyme, oregano
-sea salt and other store bought spices and herbs--learn your herbs and spices to be able to check the quality you are buying--some stores will carry really cheap brands that are a waste of money. Try to keep these purchases at a minimum.
(You can also grow some basil and thyme in pots in a sunny window over the winter. Some locations can do this quite successfully.)
If you can, shop meat sales or place an order with a butcher for a half or whole side of meat and utilize a deep freeze. I will do this with the more expensive cuts I use a lot--like whole chickens and pork cuts. Beef, well, I don't use as much of as I used to do so I only buy that at the local store if I'm in the mood for homemade jumbo burgers.
Not a bad list for the winter blahs...and most could be put up by you using local goods. Not only would you be saving money, you'll be helping yourself and your family eat better. Growing and harvesting your own food, while a demanding enterprise, enriches your life beyond eating chemical free, GMO free foods; the knowledge you gather and pass on to the next generation is priceless. Think about starting a little garden of your own this spring--even if all you grow is herbs, that is a fine place to start.
This issue is an all recipe one and we take a look at Quick and Easy: Weekday meals where you can get a few ideas, I release my extra special recipe for stuffed pheasants I serve at Christmas every year, and there are a few special dishes you can make once in a while to indulge your need for some comfort, aka fattening, foods. My favourite :D
Be happy, be safe, be well
Say Cheese...one more time
Quick and easy: Weekday Suppers
Three Cheers for the Pig
The not-so Fowl Alternative
