Reality on the Ground

I am writing this post from Atlanta, home of more shopping centers than any other metro area in America and most importantly home of my two grandsons, ages 2 1/2 and 5.  Life in southern Fillmore County is different from life in Atlanta.  For one thing, my home is more than 20 miles from a WalMart.   I know what it feels like to be an endangered species.  East of the Mississippi River there is hardly anyplace left that is more than 20 miles from a Walmart.   Check it out.  You can see the map right here: http://www.scribd.com/doc/503958/Map-of-Areas-Within-20-Miles-of-a-a-WalMart-Store

So.  Back to Atlanta.  Yesterday we drove (walking is not big in suburban Atlanta) to the park and the library and Costco.   At Costco,  all the food seems to come in big boxes or big packages.  You can often get a lot of food for not very much money.  Some seems to be pretty good quality and some I am not so sure about.  The variety of vegetables seemed especially limited to me.  We took home a 13 pound box of oranges for $8.69.  This morning I showed my grandson Sam (the 5 year old) how to peel oranges and the whole family ate five for breakfast.  They were conventionally grown (that means not organic)  in California.  I don't know who picked and packed and shipped them but I have to say they were very juicy and flavorful.  My grandsons enjoyed them and got some good nutrition besides.

Every household has its own food reality on the ground.  In our house we make cooking fresh organically grown vegetables a priority.  For us it is all about flavor, nutrition, variety, value, good stewardship of soil and water and food safety.   In my older son's house frozen vegetables - often organic -  are the top choice.  Nutrition, cost and convenience are the deciding factors.   In my younger son's house --  well -- he is young and single and working and going to school and the supermarket salad bar is where vegetables mostly happen.  I am just grateful he is eating something other than fast food.

I am glad many American households are working on increasing their vegetable consumption these days - mostly for health reasons.  My husband and I intend to keep doing what we can to introduce our grandkids to the joys of organic vegetables.  Right now we bring them zip loc bags of frozen winter squash and spinach on the airplane.  Sometimes we even bring potatoes, onions, carrots and rutabagas.  I am happy to report frozen or fresh vegetables are okay for carry-on luggage.  Homemade strawberry jam is NOT ok.  I learned that the hard way last year at O'Hare airport.

We are looking forward to a summer visit from Sam.  Lots of vegetable fun is on our to do list.  I'll let you know how it goes.

Not my grandmother's cabbage rolls

Cabbage rolls are a great way to use winter vegetables.  I like to use my home canned tomatoes with this dish - although storebought crushed tomatoes or a good quality sauce are fine too.  If you freeze tomatoes, just thaw and crush to use in this recipe.

My version is heavy on the vegetables.  I do this a lot - take a traditional recipe and vary the vegetable to meat ratio.  This saves money and assures a healthier calorie and nutrition profile.  This recipe yields sixteen nice sized rolls and could easily serve 6-8 people with only one pound of ground beef.  If you have hungry eaters, you could add some bread or potatoes along with one or two side vegetables or a salad.  When I made this last night I served the rolls with pickled beets and corn bread. 

I won't lie to you - making cabbage rolls is  a little bit fussy and takes more time than sloppy joes or frozen pizza.  On the other hand, it will taste so much better and the people you cook for will appreciate you for your efforts.  Maybe not right away.  But for sure later.  My 85 year old Dad still talks about his Mom's cabbage rolls.   I bet when he was ten he didn't say "Way to go Mom.  GREAT cabbage rolls".  I know she is looking down from heaven and smiling on my 21st century version of one of her specialities.

Here is a link to a you tube video about cabbage rolls.  The recipe is different from mine, but you might find the part about removing the cabbage leaves helpful. 
http://www.youtube.com/watch?v=o-tk4bTxn64

Stuffed Cabbage Rolls

Step one-- Separating the leaves
You will need to remove about 20 leaves from a large head of cabbage without tearing them all up.  This requires a little patience and dexterity.  It is not hard once you get the hang of it. 

Bring a large pot half full of salted water to a boil (cover it and it will heat faster).   Cut out the core of a whole head of cabbage -- don't hold back - you want a cone shaped hole about three inches wide at the stem end.  This will help you loosen the leaves later.  Carefully lower the cabbage into simmering water and cover.    After about 10 minutes, uncover the pot and lift out the outside leaf with tongs.  It should separate easily.  Remove one leaf at a time until you have about 20 leaves.  If the leaves won't separate, just simmer a bit longer until they are soft.  If you have to, lift out the whole head and remove the leaves after it cools a bit. 

Step two - the filling
Finely chop a combination of onion, carrot, parsnip or cabbage (from the remaining center of the head).  You will need a total of about two cups.  I suggest a combination with about one half onions.

Add to the chopped vegetables:
1 pound ground beef, pork, turkey or a combination
1 t. salt
1/2 t. pepper
2-4 cloves chopped garlic
1/4 cup chopped fresh parsley
1 1/4 cups uncooked quinoa (you could also use barley or rice or bulgar)
Optional - add one egg.   For extra seasoning you could also add a tablespoon of paprika and even 1/4 t. of cloves or 1/2 t. of thyme.
Mix meat, vegetables, quinoa and seasonings well.  Divide into 16 portions.

Step three - stuff and roll
For each roll, lay a leaf flat.  Cut a small V in the thickest part of the core to make it easier to roll.  Place a portion of filling on the leaf.  Fold over the bottom part of the leaf, tuck in the sides and finish rolling.  Don't roll too tightly - you want room for the grain to expand a bit.

Step four - Assemble and bake

Line a heavy baking dish with the extra cabbage leaves.  If desired, place one sliced raw onion or extra chopped cabbage on top of the leaves.  Mix 1/4 cup of vinegar or lemon juice and 1/4 cup of sugar with about one quart of crushed tomatoes or tomato sauce.  Pour about 1/3 into the pan.  Place cabbage rolls in the pan and pour over remaining sauce.   Cover tightly and bake at 350 degrees about two hours.  Halfway through baking check for dryness.  If too dry,  add some water, tomato juice, stock, beer or wine as desired.  This is even better cooked one day ahead so the flavors can blend.  If you are feeling celebratory, serve with some yogurt, creme fraiche or sour cream on the side.

Tired of vegetable anxiety? Try the CSA cure.

Do you lack confidence about your carrot-ability?  Are you puzzled about parsnips?   Are you squeamish about squash?  If the answer to these questions is Yes --  you have lots of company.  And there is nothing wrong with you.  I believe you are quite normal for a 21st century American.  And this vegetable anxiety did not come to afflict us overnight.  It has been growing for years.  Just watch a little TV and you will understand.  Hundreds of millions of dollars are spent to encourage us to LUST for Oreos.  To NEED Fruit Loops.  To WANT cheesy meaty pizza right NOW.  To DESERVE a Big Mac.  When is the last time you saw a commercial about eating attractive asparagus or sexy celeriac - let alone how to cook and serve it at home.

The good news is that more and more people are growing curious about vegetables.  They wonder what they are missing.  But they don't know where to start.

Well, I say start the same way you start anything.  Take action.  Do something.  Make progress, one day at a time.  As Mary Poppins said, "Find the fun and SNAP the job's a game".

One way to confront your vegetable anxiety head on is to sign up for a community supported agriculture (CSA) share.   If you join a CSA you will receive a box of  lovely fresh vegetables, in season, for about 22 weeks in the summer and fall.  Many CSA farms also offer winter shares too. Since I work for Featherstone Farm I of course encourage you to check us out at http://www.featherstonefarm.com/csa/subscribe.html   Sign up for the 2010 season is in full swing.

NOTE:  FEATHERSTONE IS ADDING TWO NEW DROP SITES IN SOUTHEAST MINNESOTA- at the Franciscan-Skemp Clinics in Caledonia and LaCrescent AND ONE IN LA CROSSE, WISCONSIN at the Gund Brewery Loft apartments.  If you are interested in signing up and using those drop sites - please e mail me at mjhanson50@gmail.com

Another good web site -  if you are interested in learning more about CSA's in general -  is www.localharvest.org.