An Unfair Fight or Tears in the Snack Aisle

Every parent of a child old enough to speak has been there. In the grocery store, they've turned down the wrong aisle and instantly their child spots a beloved cartoon character. The child gleefully points to their TV pal on the box filled with sugar and artificial colors.

If it's early in the day, mom (or dad) has had a good night's sleep, is amply caffeinated, and understands how unhealthy the contents of the box are, she might escape the store without caving to the child's request. But, that's not without a huge scene, kicking and screaming, and the intended grocery shopping likely incomplete, if not altogether abandoned. And, this is the best that might happen.

The story might end differently for the mom who is shopping after working all day, or (as I've experienced) the morning after working beyond midnight and still waking before 7 a.m. Despite our shopping needs, we want to enjoy a little time with our children. We want smiles, hugs and happy children. We don't have the energy for a fight. So even those of us who know better may turn a blind eye to the health risks, toss the sugar and artificial coloring in our cart, and accept our hugs.

It's really not a fair fight. The food industry knows how this scene will play out. They know that after mom and dad lose this battle over and over, the child will grow up addicted to sugary easy-to-eat food in brightly colored packages. Then, the adult will be easily swayed by advertising for grown up junk food.

The fight might not be fair, but it's not futile. I walked down said “wrong aisle” last week. Our list was less than a dozen items long, but one of them – coffee, I think – shares an aisle with the fake fruit snacks. Down on the bottom shelf my son spotted his favorite turquoise platypus and I got the request. I gave him a look followed by, “Do you think I'm going to say 'yes?' ” to which he quietly responded, “Oh, man!” and on we went.

It was a small victory. He still asked, but he knew no amount of arguing would win his case. We've been the object of many turning heads before. We've done the kicking and screaming. We've abandoned a couple shopping trips. And, yes, I've even caved a few times. But, over the past four years, I've said no – even through my haze of too little sleep and too much caffeine – enough times, he knows the answer.

Stay strong, parents! Big food is not going to give up targeting our children, but they don't have to strike. We can be the shields that keep our kids from heading down the path of obesity and diabetes. Shop the farmers market as much as you can, but when you have to head down that grocery store aisle, stay strong. Remember, when your child's pleading starts, and the heads turn, all those bystanders are your cheerleaders; most of them have been in your shoes.

Beginning again

After a long time away, I've decided to start posting here again. It's not that I all of a sudden have extra time on my hands. It's that I have things on my mind and moments of life I want to remember.

I've been writing a recipe column for the farm, which appears on the KFF blog and on the Saratoga Wire. I love writing it, but it doesn't cover nearly all the things that I want to say.

I want to write about food issues, and possibly other social issues, not related to the farm. I have recipes to share that don't necessarily highlight veggies. I want to record what's to come in my garden and other projects around the house. And, most of all, I want a place to hold the memories of raising the most wonderful boy on the planet. How did I get so lucky?

Chances are there won't be any consistency here, but I'm going to shoot for one post per week -- even if it's just a single photograph. I'd like to think each week of my life has at least one little thing worth remembering. Here are just a couple February examples.



To the left, my boy is celebrating Blue Bear's birthday. It was a snow day and he spread out a tablecloth, and passed out plates, cups and straws to all his stuffed animal friends. We even hung a banner.

Below, he's making Valentines for his classmates.

Collecting the fruits of summer

I confess, I'm a fruit hoarder.

All summer long, my mind is constantly thinking about how I can get more fruit to stock my freezer and fill my canning jars. If you live in the Northeast and you depend on what grows locally, you have to think about winter during the summer.

Thinking ahead applies to vegetables, too, but the sweetness of fruit makes its gathering and preserving much more exciting to me. Tasting summer's berries in January, is not quite like feeling the sun that was shining the day they were picked, but in the dead of winter, it might be all I've got.

Raspberries are especially adventurous and precious.

They come later in the season, and by that time, no matter how many pints of strawberries and blueberries I have stored, I'm still certain I need more berries. Raspberries are my final hope.

Thankfully, I had the opportunity to pick from the farm's berry patch this week.

I'm also thankful that the awesome crew maintains the plants in neat rows. But, no matter how well maintained the shrubs are, these berries aren't much fun to pick. You've probably encountered raspberry brambles at some point in your life -- they are full of “prickers.”

The bees don't mind the “prickers” at all as they busily pollinate. They are joined by beetles, flies and other bugs of all sizes and types. My four-year-old helper calls the bugs his friends, but I'm not a huge fan.

Determined to fill my baskets, I put the scratchy brambles and insects out of my mind and pick. It takes time to pick raspberries. Some of the ripest berries fall apart in my fingers, and occasionally drop where they'll never be found. But, I persevere, and after two hours, I have three quarts of berries.

Three quarts of amazingly, delicious raspberries! I will have jam, vinaigrette and smoothies! Every ounce of effort was worth it.

And, despite my hoarding tendencies, I might even give raspberry goodies for gifts, and share a taste of summer in the midst of winter.

Raspberry Vinegar

If you want to make raspberry vinaigrette, you first need raspberry vinegar.

• 2 cups crushed raspberries
• 2 cups white wine vinegar
• ¼ cup sugar

Place the berries in a one-quart mason jar, then fill the jar with the vinegar. Let sit for two days to two weeks.

Drain the fruit through muslin or cheesecloth, and let sit for a while – a couple of hours if you have the time. Pour the liquid into a non-reactive sauce pan, and stir in the sugar. Bring to a boil, then lower the heat and let simmer for about 10 minutes. Skim off any foam. Pour into sterilized bottles and store in a cool dark place. Will store for up to a year.

Serving suggestions: Mix the vinegar with olive oil and black pepper to make a vinaigrette, pour it over ice cream, or pour it over ice and add seltzer.

Grilled pac choi

Yesterday, as I will be many Saturdays this summer, I worked with Kilpatrick Family Farm at the farmers market. It might be the best job I've ever had - selling the most awesome veggies in the world to food-loving marketgoers.

Throughout the morning, CSA coordinator Christina, shared her excitement for grilled pac choi. I was already a pac choi/boc choi fan, but hadn't thought of grilling it. Toss it with any dressing, she said, throw it on the grill, then back in the dish with the dressing.

"It will change your life," Chris said.

We had a steak to grill for dinner last night, and a grilled veggie seemed like the perfect accompaniment. Of course, the pac choi I brought home was to be it. But, I didn't have any dressing made, so I looked for inspiration through a quick Google search for "grilled boc choi." (searched boc choi instead of pac choi figuring it was more common, but would be cooked the same way). Based on what I found, this is what I made:

1/4 cup low sodium soy sauce
1 tablespoons rice wine vinegar
2 tsp sesame seed oil
1 tablespoon grated ginger

All these measurements are approximate, as I didn't measure, or plan on blogging about it, when I made it. If I did it again, I might also add honey.

I whisked those things together, broke off the leaves of the pac choi, then tossed the leaves with the dressing.

I wasn't too sure how long to grill the leaves, but I figured it out as I stood at the grill. Basically, I couldn't get all the leaves laid out on the grill before it was time to flip the first ones. It ended up being about 30 to 45 seconds on each side. But, as I went, I gave up on laying them out too neatly and just threw them on in bunches.

As Chris instructed, I tossed them with the dressing again once the leaves were grilled. Then, I sprinkled some sesame seeds on top in the dish before serving.

Definitely a hit!

Food swap: Some yogurt for your jam? Please

Wednesday, I went to my third food swap. I'm not sure why I haven't written about the swaps before. Each one has been great.

If you've never been to a food swap, it's really worth checking out. From Scratch Club hosts two swaps each month. I've been going to the one in Saratoga Springs. They also hold one in Troy, and will be starting a Schenectady location.

In a nutshell, you bring your homemade goods and leave with something else homemade. So, if you are an awesome baker, but can't imagine making yogurt or canning jam, bring your cookies and trade for yogurt or jam. Or, maybe some soup. Or, maybe even a homemade body care product.

For this past swap, I brought one bottle of coffee-vanilla liqueur, three jars of green tomato relish and a jar of yogurt (my process to come in a future post).

I left with a loaf of cranberry-nut bread, which was quickly devoured by hubby and me before bed; a jar of raspberries in light syrup (enjoyed on yogurt with granola - yes!); a jar of sungold tomato jam (with a perfect amount of spiciness - that jar's not lasting long), a jar of healing salve and a body scrub.

Mamatoga's coconut oil and turbinado sugar scrub

Sungold tomato jam from Erika or ourdiylife.com

After past swaps, I've come home with paneer, home-brewed beer, bread, fudge, jam, and several other things. Not one thing has been a disappointment.

So, seriously, check it out. When you come, keep in mind I'm a sucker for healthy muffins and breads, so bring some for me next time, would ya?

To learn more about how the food swap works, check out From Scratch Club's page about Food Swaps.

Coriander? (and a recipe for Quinoa Pine Nut Pilaf)

Last summer, I let me cilantro go to seed. (unintentionally, of course)

Trying to make the best of the situation, I decided to let the seeds dry out on the back porch. Only, they hung there, neglected, from summer into fall, and then all winter long.

Spring came and I finally decided to pluck the seeds from the dried plant.

About two weeks later, those seeds, are still waiting in that tiny clay pot. Waiting to be crushed up and become part of something -- quinoa pilaf perhaps, or maybe a chickpea and spinach dish. The seeds are barely enough to season one dish -- if any at all.

Honestly, I'm a little afraid. What do you think, will they taste good, like I would expect coriander to taste? Or, will they ruin the meal?

Either way, this recipe for the pilaf is worth sharing.

Quinoa Pine Nut Pilaf

from Moosewood Restaurant Low-Fat Favorites

1 large onion, chopped

3 garlic cloves, minced

1 tablespoon canola oil

1 bell pepper

2 teaspoons ground cumin

2 teaspoons ground coriander - if you have seeds, work those muscles with your mortar and pestle, or if you're a whimp (you don't have to tell anyone) use a coffee grinder reserved for spices 

1 cup qunioa, rinsed

1 2/3 cup water

1/2 cup chopped, fresh basil (or some dried, if it's the wrong season)

1 1/2 cups fresh or frozen corn kernels

salt and pepper to taste

1 1/2 tablespoons toasted pine nuts

In a saucepan, saute the onions and garlic in oil for about 5 minutes, until softened. Add the bell peppers, cumin and coriander, and continue sauteing for 5 more minutes, stirring occasionally. Add the rinsed quinoa and the water to the saucepan, cover tightly, and simmer gently for 15 minutes. Stir in the basil and corn, and cook 5 to 10 minutes longer, or until the quinoa is tender.

Stir the pilaf to fluff it, add salt and perpper to taste, and serve topped with the toasted pine nuts.

*For a vegetarian meal, serve with roasted vegetables. Or, since we're omnivores in our house, we have enjoyed the pilaf with a roasted chicken.

This week ...

... we fingerpainted with friends;

we enjoyed the season's first spring vegetables combined with some of the last of the fall's roots;

we took cooking class;

 and finished the week with the sunshine smiling on us for a spring celebration.

photo by Sara Pearsall*

And, I have no idea how I managed all this, while battling the first cold I've had in about a year.


* Thanks to my friend Sara, who forgot her camera, for picking up mine and taking a bunch of awesome pictures.