I was going to write about this yesterday but forgot until the end, and by then I'd been going on forever so I left it off. Here it is. I was watching Martha Stewart while breastfeeding Jonas and she had some spunky expert girl on talking about things to combat seasonal affective disorder. She had a list of foods to eat and I found it quite interesting that all of the foods were winter season crops. Hmmm, shouldn't this have been a no-brainer? Winter squash, beets, and so on. I had a conversation a little while ago at a book club (holla mongooses!) about eating seasonally (the book was barbara kingsolver's Animal, Vegetable, Miracle). One lady made the comment that it couldn't be healthy for our bodies to go without things like lettuce for such an extended period as, oh, 8 months. I responded that (and of course it wasn't this eloquent at the time, but this is what I meant) mother nature knew what was best, and that foods in season offered what our bodies needed on a seasonal basis. This idea continues to fascinate me, and has now been proven right, on some level, by martha stewart.
Of course with food availability being what it is most people have no idea what is in season and out. Kingsolver gives a handy diagram to solve this dilemma in the book, I'll let you all search that one out for yourselves. However I will offer this tid-bit I learned when I was 15 or 16 in a church lesson: If it's on sale and there's a lot of it, it's a good bet it's in season. For example, today I went shopping for more juicing supplies, oranges were on sale, voila! See how easy that was?
In other news I pulled out the last stump in what is to be the sorrel plot. Also I raked it over and picked a plethora of lemons off the tree. Jonas got cranky so the rest of the lemons will have to wait. Also the ladder scares the living daylights out of me. Our lemon tree looks infested with white fly and really needs to be sprayed with soapy water. There's a handy organic concoction I make to kill aphids and such that is made out of lemon peels (the lemonene in the peels dries out the little suckers), I am going to boil down the peels after I juice our harvest and try that on the tree.
After a visit to the nursery and seeing all of the citrus quarantined for asian citrus psyllid I am now terrified that that is what is ailing our tree. I've been meaning to call a master gardener about it, but have put it off because I just know they're going to diagnose it immediately as the psyllid and run over and chastise me. Irrational, I know, but this is how my mind works.
For dinner tonight we juiced. Greg is really getting into it which is very nice. We also had pita bread cut into triangles with hummus, and green beans. This is the first time I've actually made hummus, I've bought it, but never made it. What a difference! So much tastier. I was inspired by a friend's recent wedding reception, the food was all mediterranean and junk. Best wedding food ever. And her dad made it all! The tabbouleh was incredible. The dolmas, nothing to write home about but I think they were actually store bought. But I've gotten off track. The hummus is simple and delicious and healthy, and combats Seasonal affective disorder, how about that?
In a food processor blend 15 ounces of garbanzo beans (reserve the liquid for thinning later), 1-3 cloves of garlic crushed (I love garlic and only used two and it was STRONG, consider yourselves warned!), 2 tablespoons olive oil, 2 tablespoons tahini (sesame seed paste, pretty cheap and awesome) 2 tablespoons lemon juice, salt and pepper to taste. Whip it up, thin to the desired thickness with reserved bean juice and enjoy! What a quick healthy dinner, filling also. I'm thinking this'll be great in the summer when it's too hot to cook anything.
Well, it's late, I should hit the hay. Take care all.