Showing posts with label shoestring healthy eating. Show all posts
Showing posts with label shoestring healthy eating. Show all posts

Friday, May 6

We May Have To Fight To Save Cheap, Quality Produce In North Minneapolis

From "In Defense of the Minneapolis Farmers Market" by Susan Berkson:

We are in an under-served neighborhood. A neighborhood without food security. Without us, there would be no fruits or vegetables in this area. So by default, we are the green grocer for this neighborhood. And people want their bananas and pineapples and cherries. And they should be able to get them. Regardless of their income.

I don't know about you, but I like bananas. I like them year-round. Coffee, too. And none of it is grown here.

There is a moratorium on resellers, so no new ones can join. But those who are members now are not being kicked out. They fill a need. And when strawberries and raspberries are in season here, the resellers are not allowed to sell them.

The resellers meet a need. And that need should be met.

We feed families here, Minneapolis families. We are their green grocer.


Feeding families doesn't provide much money to the rich and powerful. Selling families football tickets does. So I'm horrified and frightened by the talk of ceasing to use the land on which the Minneapolis Farmer's Market sits as a farmer's market, and instead using it as a football stadium.

I know, one of the elected (*sigh*--seriously, folks??) Hennepin County commissioners who'd been planning to push for this has said he's not going to go through with pushing for it after all.

But what this has revealed to me is that a beloved Minneapolis site that feeds Minneapolis families cheaply is in the sights of people who want more yachts.

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I'm feeling particularly depressed about this after reading this post about Benton Harbor at the Radically Hott Off tumblr and following up on Benton Harbor + Jean Klock Park (click here to learn more--I was particularly outraged that among the arguments that might be working on the powers that be is that "public"-with-$200-a-day land = "public"-with-$0-a-day land!) and following up with this quote by "attempter," via Art Jacobson's article "Privatizing Public Properties Is Theft:"
Privatization is easy to understand once you see it as the final enclosure onslaught. Once again the people are to be driven en masse off their own property, for no reason whatsoever other than pure robbery.

Even if it were true that “balancing the books” were either possible or desirable (it’s neither; the books are nothing but fraudulent accounting, real “growth” ended years ago; and besides, if these books represented something real, nominal balance could easily be achieved by taxing the rich and corporations a fraction of their fair share), government officials would have no right to alienate public property. That’s a crime against sovereignty. It’s among the most profound forms of treason.

The fact is that capitalism is never sustainable. Even its own textbooks admit that it quickly runs down and reaches stasis. Or, from the point of view of the profiteers, it stagnates. So the only way to prop up profit rates is to continually repeat the process of primitive accumulation, direct robbery in order to accumulate enough of a capital base to recommence capitalist investment.

The classic example was Europe’s land enclosures. Subsequent examples were those of colonialism, imperialism, the IP regime, and financialization. Today capitalism is dead once and for all, since there’s no plunder frontier left. So the only thing left to do is carry out the terminal plunder, the direct robbery of whatever non-enclosed things are still left. Land, services, infrastructure, public heritage information, the water, the air.

And by the time that’s all commodified, it’ll certainly be impossible for anyone to pay for any of it. But by then debt indenture will no longer be meant to extract money, but to enforce the “new” serf system.

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But I guess what I really have to do is not get so depressed. A bumper sticker told me last week, "To be truly radical is to make hope possible rather than despair convincing." (-Raymond Williams, sez Google.)

I admire radicals! I want to be one. So I guess I have to fight FOR feeding families, and not cry ABOUT land-stealing yacht-buyers. Radically Hott Off also recently mentioned activism:
I wonder how much more helpful it would be to...start doing things like reimagining how organizing happens? So that the organizing itself becomes a healing space? (just as an example).


Looking at my tags, trying to see how to classify this post, I see that I've done this before. I have a whole tag called "University Avenue." I crashed and burned because I wore myself out working as a lone wolf. I wouldn't have to volunteer time on work I didn't 100% believe in (like not fighting the light rail's route, and only fighting for mitigation projects). I wouldn't have to suffer the heartbreak of finding out after asking that maybe no one but me wanted to do the project I 100% believed in (fighting the light rail's route). And my project didn't work, despite having 100% support from its volunteer corps of 1, because it had a volunteer corps of 1! :-)

But goddamn, I did it. I have worked to make hope possible. And I'll take all my lessons I learned from University Avenue (including volunteering my time to the projects of the people who are most in harm's way, even if they seem like lousy compromises to me, because 1) they're theirs and 2) they already have a team of affected people on board with the plan), and all the lessons I learn from radicals in the blogosphere, and I will look out for feeding Minneapolis families.

Saturday, September 19

I Weighed Today's Food Purchase

I was so overwhelmed by what I bought, I weighed it. (Geek.)



ItemBy WeightBy QuantityTotal Price
Cucumbers2 lbs. 6 oz.4$1.67
Tomatoes4 lbs. 4 oz.9$1.67
Onions (red, large)1 lb. 8.2 oz.2$1
Potatoes (white, large)6 lbs. 5 oz.13$3.33
Carrots2 lbs. 10 oz.17$1.67
Beets (red, roots only)5 lbs. 14 oz.10$1.67
Squash (winter; type=mystery)? (>5 lbs.)1$1
Shallots (bunching)12.8 oz. $1
Parsley (flat)9.3 oz. $1
Sage6.9 oz. $1
Methi7.9 oz. $1
Rice (basmati)4 lbs. $6
Oil (sesame)5.5 oz. $3

Food Purchase Thoughts

Two thoughts:

  1. Oh ****.

    (I brought home a lot of high-processing-needs vegetables. And the kitchen and hosue aren't even clean. And I want to have brownies and soup done by what time??!!)

  2. Thank you, thank you, thank you to the farmers who were still at the marketplace at 3 in the afternoon. I can't believe how much I bought. (And bonus, thanks for helping me shop by figuring out what I was trying to make and offering me things you'd already loaded into the truck that would help.) I mean, wow. I'm sorry I've forgotten your names to thank you by name, but thank you all the same. I can't believe I did this at 3PM. And I couldn't have done it without you.

Thursday, September 10

WIC & Produce

What?! $6?
I was going to send "Needy mothers, kids get a new menu from WIC: They'll find healthier options added to federal food program" to Ethicurean.com after I saw the headline.

But reading the article:

A new "produce voucher" covers up to $6 in produce per month per person, or $8 for pregnant women.
What?! Is that all of one's WIC money a person can use on produce?*

It better not be...I really hoped they made it so all the money can be used on produce if you so choose. Produce is so freaking important, and so freaking expensive.

I mean, I've been getting stellar deals on produce this summer...but I can't imagine that it costs me any less than $10 a week to buy what I'm coming to consider healthy quanitites of it.

And they're giving pregnant women only $8 a month??? And that money's only good where the produce is even more expensive than it is where I buy it?!
(Only good at brick-and-mortar stores.)

WTF.

*(If anyone can tell whether the 7 "packages" now all include produce, in addition to there being that "produce voucher," please let me know.)

Saturday, August 1

Cheap hot peppers

Note: As always, written in response to BFP's call for recipes for healthy cooking while in poverty.

You might've already known this, but to me it was only book knowledge until recently: at least in certain climates, fresh hot peppers don't mold; they just change colors and dry out.

I can buy them and not worry about not using them in time.
Thanks, God! I like these things.
(Still can't handle the taste of more than 1, seedless & pithless, in a whole dish...but I definitely like the concept.)

Amaranth & Potatoes (cost)

Note: As always, written in response to BFP's call for recipes for healthy cooking while in poverty.


I had a somewhat bland, but not too bland, quickly made, healthy meal for lunch. It cost $2.36 by my estimate.

$1 of fancy-schmancy potatoes (actually, I cooked the whole $4 pound, but this is what I ate in my stir-fry)
$0.01 salt
$0.01 sugar
water (cost not figured)
$0.02 roasted garlic (keeps well in the freezer!)
$0.10 herbes de provence

$0.35 amaranth leaves (35% of a big $1 bunch)
$0.33 onion (1 onion)
$0.33 garlic (half a head)
$0.20 ginger (out of a jar)
$0.15 sesame oil
$0.07 dried chili pepper
$0.05 mustard seeds
$0.05 garam masala
$0.02 cinnamon

I was boiling the potatoes the way they're prepared in this book w/ an addition of flavorings, so I'd have something to eat right away as I prepared my amaranth dish.

The amaranth dish was kind of a funny combination of the basic starter techniques I'm picking up from an Indian-ish cookbook and a Cantonese-ish cookbook. My order today was, "Heat wok. Pour in oil. Add dry spices. Add onions. Add ginger. Add garlic & hot pepper. Add a few more dry spices. Add greens."

And, finally, "Hey--the potatoes are done and I'm not ready to eat them--but a few of them sure would work chopped up in this thing I'm in the middle of making!"

And come to think of it, I didn't eat the entire dish...so I guess the cost was more like $1.75 for lunch and $0.61 for a snack later on.

Got other shoestring healthy eating recipes? Pass it on!
(P.S. Chop your amaranth coarsely first. Alanna Kellogg mentioned it here, and I followed her advice and it went well. I couldn't really imagine having eaten those leaves whole.)

Monday, July 20

Tenderloin Beef

At an Asian grocery store, I asked the deli what cut of meat they used in their things w/ chopped-up pieces of meat. They said to ask the butcher in the meat department. The meat department said "tenderloin." I don't know if it's true, but I ended up on a tenderloin hunt and cut-of-meat price comparisons, trying to get a good deal on meat for stir-frying.


Recently I saw tenderloin come in both "tenderloin filet" as "choice" beef for about $7/lb, and "tenderloin filet mignon" as "angus" beef for about $14/lb.

The butcher at this grocery store told me that "choice" = "plain old cow," but that a tenderloin is equally tender on a "plain old cow" as an "angus." It's just got less flavor.

But if you're doing a lot of seasoning, it's a discounted way to get super-tender chunks in fast cooking like stir-frying. Hopefully this will get me eating more greens from markets (which save me money if I actually eat them instead of letting them rot and buying a burrito).

Sunday, July 12

Swiss Chard

I'm making "Tagine of Swiss Chard (Marak Silk)" off p. 90 in Couscous And Other Good Food From Morocco by Paula Wolfert.

This recipe is even cheaper than I thought it'd be. She calls for "about 4 bunches" to get 12 cups of finely chopped Swiss chard.

If you go for a huge bundle of full-grown leaves at one of the farmer's markets around here, it only takes one bunch. Which, at a large market, is only $1. ($2 at a small market.)

It took me 2 medium, torpedo-shaped onions to get the 1 cup of onion called for. I think there were 9 in my $3 "quart tray," so that's 67 cents.

1/2 cup of cilantro was free out of my garden--or one could count a portion of the price of the plant I planted--so cilantro was 25 cents.

Everything else is pantry stuff (spices, salad oil, & rice).

This is a CHEAP, healthy meal! And good over a sufficient strech of the summer here to get around to.

Thursday, June 25

Good Strawberries

If I die a slow, miserable death of cancer because I gorged myself on pesticide-covered, most-strawberry-flavored-that-a-strawberry-can-get strawberries each June, I might just have to call it a wash. Or even a win.

Because damn, do these strawberries taste good. I thought they might when I saw them at the market. I suspect they might've even been picked at the crack of dawn this morning. Maybe that's why they taste so good.

I go HUNTING each June for a vendor selling strawberries this good. I hit it today.

I don't think strawberries taste as good once they're covered in water...and I didn't have the heart to ask the farmer if her strawberries had been sprayed at any point. We didn't have much to share, so I wanted to share my joy about buying strawberries, not my worrying questions.

So here I go, eating a quart and a half of unwashed strawberries in an hour. (All right, I might puke for non-pesticide-related reasons.)

But they're the best flavor strawberries can ever have.

So I'll just love life right this moment and have someone dig up this journal and remind me of every June's strawberry season in my life if bad times come later.

I love everything.

Thursday, June 11

Price of Pad Thai

I made 4-5 large / 6 moderate servings of "pad thai" at home last night.

I think it cost $13.45, or $2.24 per moderate / $3 per large serving.

So it's not "shoestring," but I think I can do it cheaper in the future. I got a tiny (7 oz.), expensive ($3.50) bottle of "Thai Kitchen" fish sauce because my huge "Viet Huang Three Crabs" had gone bad. But then my recipe turned out to need 3 oz of fish sauce, and I doubled it, so I could've maybe bought the smallest a cheaper brand comes in, instead, and just promised myself I'd make food w/ fish sauce one more time within the year. (Save maybe $1-$1.50/recipe this size?)

Here's the breakdown:

  • A pound of noodles, $2
  • 4 eggs, $1
  • About half a pack of dried mushrooms, $1
  • 2 largeish onions, $1
  • 7 green onions*, $1.70
  • 2 cloves garlic, 10¢
  • 1 finger of ginger, <40¢
  • 1 jalapeno pepper, 10¢
  • 3 limes, 50¢
  • cilantro, $1
  • a few peanuts, 50¢
  • 6 oz. fish/soy sauce, $3
  • 12 oz. tofu, $1
  • 1/4 c. sugar, 15¢
Tonight: lasagna! (Note: the cheese is pricey.)

And as always, thank you to the amazing BFP for the idea to share stories of attempting to eat cheaply.

Sunday, May 31

Healthy meals yesterday

Healthy meals yesterday. Biked to the nearest farmer's market, and man, I don't know what I was doing in past years, trekking to local-only farmer's markets. I guess I figured they'd be cheaper, what w/ all the competition for the same veggies, but the price savings are less than $1-$2 per trip, and being able to get that piece of ginger and a lime to finish off a recipe in the same trip is SO worth whatever extra cost there might be.

There's way too much produce in the house now, so we've got to eat it fast.

For lunch, I quick-boiled up some jasmine rice, set some dried mushrooms to soak (how water), picked through my mustard greens, then got out my new wok (exciting!) and "stir-fried" sauce while parboiling the mustard greens and drained the greens and threw them in.

Boring flavors, but healthy.

For dinner, my boyfriend had me pick through a different kind of mustard green (the kind you think of as going w/ southern U.S. cooking) and tear it up; he chopped tomatoes & cucumbers and threw on salad dressing. Then he seasoned ground turkey, chopped & fried sweet onions, and mixed salsa+avocado and foreman-grilled the burgers. He saved a few slices from the cucumber & put them in our drinking water. The meal was strong flavorful!

Today I think I'm going to set some jasmine rice to soak ahead of time and cook it like I would basmati for pilaf and see what kind of texture it comes out w/.

Saturday, September 20

Cheap late September healthy food prices

Today, I asked farmers to sell me fractions of produce portions for fractions of the price they'd set and did well getting healthy food cheaply.

I bought:
1 small bunch of parsley, $0.25
1 small bunch of cilantro, $0.25
2 green onions, $0.25
2 carrots, $0.25
1 bell pepper, $0.50
a pint? of fancy potatoes, $1.00
Plus a bitter ball and Thai eggplant for free from the same person

$2.50 for just the right amounts of 6 (+2) kinds of vegetable/herb.

Here's to crossing my fingers I can cook them all.

Tonight is mustard greens & cabbage ($1.50 together) I bought earlier this week, chopped, boiled a bit, & thrown into lentils, w/ chopped green onion & cilantro mixed in.



I don't think I'm going to get around to much spreading healthy cheap eating tips around town to those who could use it this year, but I'm thinking about illustrating packets for some of my extra heirloom tomato seeds and giving them to all the farmers who've given me healthy, affordable bargains. Especially the ones growing only conventional tomatoes. I hope that's worth something.

Friday, June 27

Farmer's Market food

Grocery stores in my area:
Salad bar: $8/lb
Bread: $2/lb

Farmer's Markets in my area:
Salad fixins: $0.50/lb - $4/lb (mostly $1/lb - $2/lb)
Bread: $4/lb - $8/lb


Why on earth some people go to farmer's markets for the bread and other prepared goods and seem not to care much about the beans, greens, and other salad fixins is beyond me.

(P.S. Make sure to take a close look at the produce of people of color. The bread-lovers are probably passing them over for $32/lb artisinal oregano or something, so they could use your business to stay on the farm.

The more you shop at stalls with cheap food marketed based on traditional-yet-wise approaches to safety and health (and no more), the better they can stay afloat despite the non-traditional rules set up by modern bureaucracy.

If you worry about them not being "organic," which is a crock, anyway, talk to them.

My favorite experience: I said I was so hungry, I'd like something I could eat right now, without access to water for washing. Did the farmer-vendor have any ideas? She showed me some greens with holes in them, and when I expressed skepticism about the holes, she answered: "If the bugs won't eat it, neither should you!"

Lesson: there are always old tricks and farm wisdom that can help you pick out safe food for you and your family at low prices.)

Sunday, March 2

Dark Days Local / Shoestring Healthy Eating Recipe



Well, somehow I muddled through without asparagus--I think I got distracted reading the internet and gorged on butterscotch chips. (Whoops.)

I'd like to post a recipe that 1) could qualify for winter local eating if I'd prepared and 2) nudges into BFP's "healthy eating while in poverty" blog initiative. (It's not quite there as prices and labor inputs go, but I think it's close.)

Lentil, Onion, & Collard Mush

Lentil, Onion, & Collard MushServes 1 for 3 meals if put over a grain like rice.
"Ingredients out" to "food on the table" time: 45-60+ minutes, depending on your speed, but it makes leftovers, and scaling up the recipe for a large family, still with leftovers, wouldn't take much more time at all (just some extra produce chopping & pressing).

Ingredients:
  • Less than 1 medium onion
    (optional)
  • Frozen, pre-overcooked/reduced onions
  • Oil
    (I used olive)
  • Spices, salt, & pepper
    (I think I used ginger, cayenne, Hungarian-style paprika, and cumin seeds)
  • Greens
    (I don't think they'd have to be fresh, though I treated myself to wilting some fresh ones)
  • Dried lentils
    (see if you can get these at a farmer's market instead of imported & in the bulk foods section)
  • Garlic
  • Grains
  • Medium pot
  • Small pot
  • Colander or strainer
Directions:
  1. Water:Lentils = 3:1. Wash lentils first. In a medium pot, boil water w/ lentils in, then reduce to a simmer for 30-45 minutes, or until lentils are done.
    (Yes, lentils go from dry to done w/o soaking!)
  2. Start thawing a small amount--maybe 1/4 to 1/2 a cup?--of frozen onion glop in a small pot.
    (that's onions cooked until they turned brown and mostly water--I saved some from when I made my last onion-based stew)

    Turn off the heat when it's thawed.
  3. Start cutting ribs out of your greens, ripping them up, and throwing them in a colander/strainer.
    If you're using canned greens, skip this step. If you're using frozen greens, thaw them in a 3rd pot or in the microwave.
  4. Check your onions and turn the heat off if necessary.
  5. Rinse your greens well.
  6. Chop any fresh onion if you're using it.
    (For locavores, this might not be an option if onions are out of season.)
  7. Eyeball how much fresh onion to throw into your glop. Keep in mind you'll have as many chunks in your final meal as you throw into this, so don't be afraid not to use all the onion. You can put it in a small tupperware and store it in the fridge for salads, another dish, etc.
  8. Throw chopped onion into the small pot, add a bit of oil, and add a lot of spices/pressed garlic/pressed ginger.
    (Yes, you can sort of press ginger in a garlic press!).
    And yes, ginger's never in season here and garlic is out of season this time of year, but I bought the garlic locally in October and just cut out the massive sprouts that're coming out of it.
  9. Stir & turn the heat back on if you're a slow chopper like me and had to turn it off.
    Blanche your onions (that is, make them transparent.)
  10. Check your lentils.
    Mine were falling apart soft in the pot, yet there was extra water left. So I turned the heat up high and stirred them almost without stopping (since high heat can make grains/beans stick to the bottom of the pot if left unattended).
    I evaporated water out of the mix until I had only as much water as I wanted in my final mush.
  11. Turn the heat back down under your medium pot.
    Use a scraper to get every last delicious bit of spiced onion glop out of the small pan and into the medium pot.
  12. Add your greens to the medium pot.
    If they're fresh, don't forget that they can reduce a lot in size--they made my pot go from 20% full to 90% full, but as they cooked in the steam, they dropped to a mixable 70% full...and by the time I'd finished cooking and stirring the whole mix, it was about 30-40% full.
  13. Microwave (or heat in your small pot, washed out) a pre-cooked grain that you ate for dinner another night and put the extra of in a tupperware.
    (Or cook up some grains while you're making my recipe.)
  14. Serve the "mush" over the grain. Bon appetit, and perhaps more relevantly, bon santé!
  15. (P.S. Sponge & rinse the goop off both pots and anything made of wood before you eat. It's easy to get off now; nearly impossible once it dries.)

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