98% Local, Day 1

I'm not sure what format to use for sharing what I ate. Let me know if this works or if something else would be more readable. All ingredients that are local are marked with an asterisk.


Breakfast

• Several slices Orange Bread – 88% local
• Two cups of coffee with sugar & soymilk – 0% local

I meant to make this bread yesterday with local honey, but I ran out of time to research replacing sugar with honey in quick bread as well as time to actually mix up and bake it. This morning I was hungry but got started late. Didn’t even get the bread out of the oven until 9 am.

I drank coffee because I have jury duty this week. Going through withdrawls would not help me do a proper job.


Orange Bread
* denotes local ingredient

2 cups whole wheat flour*
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ginger
3/4 cup candied orange peel*, minced (or substitute fresh or dried cranberries)
1/2 cup chopped pecans*
3/4 c fresh squeezed orange juice*
½ cup sugar (increase to 2/3 cup if using fresh cranberries)
1 tbs grated orange zest*
2 tbs applesauce*, prune puree, or melted vegan margarine
3 tbs flax egg susbstitute (or substitute 1 egg)

Preheat oven to 375ºF.
Line a 9 x 5-inch loaf pan with parchment paper or baking mat.
Whisk together flour, baking soda, baking powder, salt, and ginger. Stir in fruit and pecans.
Heat orange juice, orange zest, and sugar just until sugar dissolves.
Let cool. Combine with applesauce and flax mixture.
Pour wet ingredients into dry ingredients and mix until just combined.
Spread evenly in loaf pan.
Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
Cool on a rack for 15 minutes. Remove from pan; cool completely before slicing.


I prefer dried cranberries in this bread but they don't grow in Arizona. I saved the sugar that was knocked off the candied orange peel as I chopped it and put it towards the amount needed in the recipe.


Lunch

• Greens with Potato – 99% local

Greens with Potato
* denotes local ingredient

1 red potato*, microwaved
½ tsp olive oil*
½ small green pepper* (garden)
Several I’itoi onions*
Greens from Hakurei turnip bunch*
Greens from black Spanish radish*
Several garlic* slices from home-canned olives
Liquid from home-canned olives
Salt & pepper

I chopped up everything and then sautéed the pepper and onions for a bit in the oil. Next, I added the greens and stirred until wilted. The potato, garlic, and red wine liquid from the olive jar all went in just to heat at the end.


Dinner

• Oat Groats Pilaf - 75% local
• Beet greens - 88% local
• Roasted beets - 98% local

Oat Groats Pilaf
Inspired by Bob’s Red Mill
* denotes local ingredient

1 tsp olive oil*
1 1/2 cup oat groats* (whole oats)
1 onion*, chopped
½ cup chopped red pepper*
2 cups sliced mushrooms
3 ¼ cups water* or vegetable broth
Salt and pepper to taste
2 tablespoons fresh herbs*

Heat oil in a pot over medium heat. Add oats and cook, stirring for about 4 minutes. This toasts the oats and brings out great flavor.
Add the onions, peppers, and mushrooms. Cook and stir for another 4 minutes.
Add broth and bring to a boil.
Reduce heat to a simmer, cover, and cook for 40 minutes. Stir occasionally.
Once the oats are cooked, remove from heat and stir in herbs, salt and pepper.
Serve immediately.
May also be eaten as a cold salad.

I used mushrooms in this pilaf because I already had them and they would not keep until next week.


The pimientos, dill, and Italian parsley came from the garden.


Beet Greens
* denotes local ingredient

Greens* from 4 large beets
½ tsp olive oil*
Several I’itoi onions*, sliced
Garlic* slices from home-canned olives
1/3 cup juice from home-canned olives (red wine, vinegar, oregano)
1 tbs honey*
Salt & pepper to taste

Remove thick stem and rib from greens. Wash thoroughly to remove dirt.
Bring a large pot of salted water to a boil.
Blanch greens until barely tender. This helps to remove the oxalic acid that gives beet greens that sharp taste and annoying mouth feel.
Drain and chop roughly.
Heat oil in a large skillet.
Saute garlic and onion briefly.
Add greens and stir until heated through.
Add juice and honey. Cook briefly until liquid has mostly boiled off. Season with salt and pepper.

Roasted Beets
Clean beets* well. Leave the root end intact and 1/2" of stem on top.
Roast until tender in hot oven. (Varies by beet size.)
When cool enough to handle, remove peel and tail.
Serve sliced with salt or with mixture of prepared horseradish and mayonnaise.


Snacks

It'd be nice to say I had only local snacks today but I can't. That open bag of vegan chocolate chip cookies called my name. Repeatedly. 0% local.

This evening's snack was peanuts as I shelled all that we had left. Tomorrow morning, I'll turn them into peanut butter for sandwiches. 100% local (to Heather who brought them to me.)


How local was the day?

The day definitely did not stack up to 98% local overall. However, we had some good dishes and tasty meals that included quite a lot of local ingredients. I think I'm on the right path.