I am part of the food revolution. But food choices in my life have been evolutionary. Not revolutionary.
My childhood memories include processed lunch meats, white bread, canned soup, and boxed macaroni and cheese; my parents’ vegetable garden in the back yard; and two neighborhood boys who sold my family
the best-tasting farm-fresh eggs I’ve ever eaten. I remember my dad reminiscing about the more flavorful chickens of his childhood—raised by Grandma and Grandpa—and his frequent comparisons of the texture of a hothouse tomato and a farm-grown tomato.
These memories are a part of my food heritage.
As a student at the University of Missouri–Columbia, I needed to cook for myself, budget my time and expenditures, and figure out if I was a person who cooked from scratch or who used convenience products. I ate canned soups and vegetables (some of which I now pass in the grocery store), had pizza delivered to my apartment, and made brownies from scratch.
When I had money and time to do so, I made chicken Kiev, lemon meringue pie, and lasagna. In my first apartment—with no special equipment and only a classic cookbook to guide me—I experienced the joy that cooking can be.
While teaching and living in a small town after graduation, I began to experiment with what I ate and served to friends. Homemade soup was de rigueur. I tasted the beauty of home-canned tomatoes and gave thought to the food prepared in my kitchen. But I was not yet thinking about the source of that food or the gustatory delights of seasonal bounty.
Moving to a Bucks County farming community broadened my perspective to encompass my food’s origins. I met farmers who grow the produce, raise the chickens, and milk the cows. I began to develop an appreciation for the hard work they do and for the natural seasonal, local, and organic produce that surrounds me every day. I even began to make my own ketchup, crackers, and pesto and had the pleasure of meeting with small-business owners selling cheese, olive oils, and breads made as locally as possible!
Of course, there are still days when putting dinner on the table is my greatest accomplishment.
My food evolution has been a process. Rapid at times. Stagnant at others. But always offering an increasing variety of fresh vegetables and natural, organic, and homemade foods.
Like many people, I find that demands on my time, the amount of cash on hand, or enthusiasm to stock my pantry dictates what is in my grocery cart.
But I try. And I enjoy sharing my culinary adventures with readers.
Come along as I discuss the special merits of blue eggs; the contents of my most recent Community-Supported Agriculture (CSA) box; and the (primarily) seasonal, local, and organic foods in my kitchen.
Then visit a nearby farmer’s market. Enjoy discovering what locally grown choices beckon to you. And have fun experimenting in your kitchen.