Seasonal me

Summer is ending. No more hot sticky nights or heavy thick air. Gone are the days where my cat sleeps in the bathtub because my attic apartment is exceeding healthy temperatures. But, as the days become cooler I must say goodbye to the summer produce. So my last summer dish of the season I used every vegetable I had and welcomed fall open arms.

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Sustainable Me

It is definitely no secret that I am a promoter of all things sustainable and that my obsession goes so far as to owning a worm bin to create my own compost. But despite my small efforts I feel like I am always battling the mindset of the community and the role they play in the environment. This became clear in my latest eco-adventure when I began picking up trash during my sunday morning walks. Raleigh isn't exactly the bustling metropolis that some of you live in, and well street sweepers do not exist. To make matters worse, I live in a mixed neighborhood of college kids, young family's, public housing and then million dollar homes (its all about location here.) I have past street trash every day to and from school and never thought twice about it. But here lies the problem, until people care, its going to remain. Saying this, the last three weeks I have collected 3 bags of trash and 4 bags of recyclables. Next time you head outside just take notice of what's left behind. You don't have to go as far as to pick it up, because believe me it is a nasty job, but to just become aware. Continue

seasonal me

My vegetables are ready to harvest and unlike any normal gardner I am too proud to eat them. Sad that I cant bring myself to put them in something thats worthy. However for those of you growing zucchini, here is an amazing dish that I encourage you to slice them up and make immediately. Continue

seasonal me

I find myself these summer days dreaming about delicious recipes and sharing them with unsuspecting friends. Needless to say I have had more dinner guests the past few weeks than usual. Which of course I cannot argue with as cooking for one is a challenge. As I am sure some of you out there know all too well. Which leads me to the point that I got carried away this week and made over 6 dishes and well researched very little. Oops. Continue

seasonal me

Its officially summer and it has been hot and muggy. I am sure I would be more comfortable if I put my ac window unit, but those who have one can agree with the statement that I would rather be hot then poor. Saying this, cooking has been a challenge because the last thing anyone wants to do is to stand in front of the heat. But I have two recipes that are easy and embrace summer.


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seasonal me

I have always supported the idea of eating local or seasonal foods. However, I have yet to actually stop myself from buying the produce I want year round at the grocer. Especially in the winter time when seasonal means winter squash and cabbage and all you want is an apple. So in an effort to change my ways, I have dedicated myself to putting my ideals into action and become a seasonal eater. Therefore I am only buying foods that grow within the southeast. By doing so I am willingly giving up pineapple and kiwi and bananas and several other amazing tropical fruits. This might be a bad idea now that I think about it... Either way it is my attempt to help promote sustainable farming and support NC agriculture. As a bonus I have also begun to grow some basic ingredients on my porch. Currently i have several herbs, 2 varieties of tomatoes, green/red peppers and cucumbers.

Due to my involvement with my thesis project all summer (which is not worth the time to keep you posted on because it is amazingly boring,) I have decided to contribute recipes from my seasonal effort. First up: mulberry muffins.

PS: I have a mulberry tree in my backyard. A nice snack if you can battle the birds for the ripe ones.

Ingredients:

1 1/2 c flour

1/2 c white sugar

1 t baking powder

1/2 t baking soda

pinch of salt

1/2 c fat free sour cream

1/4 cup milk

2 t applesauce

1 egg

1/2t almond extract

1/2 c mulberries

I used soy milk and more mulberries and added cinnamon so don't feel restricted by ingredients

Directions:

1. Preheat over to 400 degrees F. Grease/line muffin

pan.

2. Combine all ingredients. Spoon in mulberries

3. Bake for 25-30 min

I would suggest baking them for less time if you are using a 12 muffin sheet. 22-25 min

Deliciouis Breakfast Morning!

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