Just One Planet: Dispatches from a Corona kitchen
By Brigit Binns, columnist
–In crisis, there is also opportunity. Merriam-Webster’s definition 1a for “crisis”: “the turning point for better or worse in an acute disease or fever”; the root of the word itself is “choice.” It’s too early to tell if we will come out of this crisis with some kind of benefit for the future, and other than the all-important choice to stay at home—if our circumstances allow—there is little any individual can do to make this crisis go away, or get better.
But when it comes to your own personal choices during this time, there is actually much you CAN do. I’d like to think that some of the choices people are making in the short-term will go forward into the future and positively affect lives.
Column by Brigit Binns.
The kitchen is a fine and private place (especially now!). On a daily basis, I see many choosing to become more self-reliant in the process of feeding and nurturing themselves and their families. Although we have many excellent restaurants to support in this wonderful community, not everyone can afford to patronize them on a regular basis. So we are doing more home cooking, while no one, except family, is watching (and for many, social media). Along the way, people are learning that dinner doesn’t have to be perfect, and that cooking really isn’t so scary after all. After a month or three of home cooking, many will come out of this far more confident in their cooking skills. They may also see a substantial decrease in their grocery bills—a welcome result for most if not all of us these days.
When I moved off campus in college and had to quickly learn how to feed myself and my room-mates, I quickly discovered that advance menu-planning, though dorky and mom-esque, was a smart move. I purchased only what was needed to fulfill the plan, leading to less waste, lower bills, and fewer trips to the store.
Later, when living in Europe for ten years, I went in a profoundly opposite direction, shopping once a day most days, and letting the selection of goods inspire my menus. Now I’ve gone back to menu-planning, and it’s been a game-changer. As I have sought to avoid larger stores, I’ve re-discovered the joy of smaller retailers, like the new Gather in Atascadero, and the always-excellent Nature’s Touch in Templeton, which stocks Templeton Hills beef plus pork and lamb from Vicarious. Haven’t been to ETTO yet? This should be your go-to for all things tasty. Forever.
Okay, not all your favorite brands are available in these specialized shops, but the bonus in freshness and community support is huge – plus Nature’s Touch will deliver orders over $50 free in North County. You may find that all those main-stream brands aren’t really necessary, and I hope we all take this knowledge forward into the future. Lack of plastic packaging is another bonus; we know the virus lasts far longer on plastic packaging than it does on food.
Speaking of which: why not sign up for a produce box? Though a great choice, it’s not just Talley Farms anymore: Nature’s Touch and Heirloom Catering supply a box of produce on a weekly or monthly basis. During this era, many are offering a single box with no commitment. Windrose Farm will deliver your order to Nature’s Touch, and their exquisite greens are available at ETTO on Thursdays.
As we all seek to become more self-reliant and look to our own communities for pantry-filling—instead of depending on long, uncertain, and expensive supply-chains—I’d like to encourage everyone to make their own salad dressing. It may be a small step but it’s an infinitely rewarding. Bottled dressings travel many miles, involve unnecessary packaging, and contain nasty chemicals. We are lucky to live in wine country, where excellent olive oils, exciting vinegars, and great citrus abound. Below is a recipe to get you started, plus a few more produce box suppliers.
I believe we may come out of this time with a new appreciation for the benefits of self-sufficiency. Pioneer people: Unite! (Separately, of course.)
Brigit’s Secret Salad Dressing, Revealed
- For 2 to 3 (may be doubled or tripled)
- ¼ teaspoon fine sea salt
- Freshly ground black pepper, to taste
- 1 clove garlic, pushed through a press (optional)
- 1 tablespoon good wine vinegar or balsamic vinegar (or 2 ½ teaspoons fresh lemon juice)
- 3 ½ tablespoons excellent local extra-virgin olive oil
- Dijon-style mustard (choose an interesting flavor if desired)
Place all the ingredients except the mustard in the bottom of a salad bowl. Place one side of the bowl atop a folded towel, so the bowl is at an angle. Dip a small whisk into the jar of mustard, picking up about 1 teaspoon. Whisk all together until smooth and thick. Just before serving, add washed and dried salad greens and toss very thoroughly, until all the leaves are evenly coated with the dressing.
Note: Here are a few other produce box suppliers to research: Avila Valley Barn, Templeton Valley Farms, and Ruiz Family Farm.
Editor’s note: This is part of a series of articles on environmental issues and sustainability by Brigit Binns of Paso Robles. The opinions expressed here, are solely those of the author.
