One of the problems with climate change is that the issue is so big it can seem daunting. “What can ONE person possibly DO?” is the most common question people have. You might not be ready to give up your car or move into a zero-carbon commune, but there is at least one simple, painless, and even pleasurable step that YOU can take to reduce your carbon footprint… think about your food.
Virtually all of the food in our supermarkets is trucked in from sources across the country or even around the world. Tomatoes come from Mexico and Canada, beef comes from Brazil, potatoes come from Italy. These products are treated with chemical and industrial processes to make them easier to transport and to look better in the store, not to make them taste better or be healthier. The large-scale industrial agriculture needed to produce food for world-wide markets squashes out smaller farmers in the market. And, when it comes to climate change, the production and especially the transportation of these foods has a HUGE carbon footprint.
Why not buy locally produced food, from local farmers? It takes less carbon to transport, has fewer added chemicals, is less industrially processed, supports small farmers, keeps your money working locally, and some even say it tastes better.
The Global Warming Diet is a good place to go if you want more information on food and its impact on the environment. If you’re already ready to make the leap to local, then Edible Portland and Organics To You are two local resources that can bring you fresh, seasonal food from right here in our area. Here’s a recipe to get you started on the road to local cuisine, borrowed from Allen Routt of the Painted Lady restaurant in Newberg (reprinted from Edible Portland).
Cucumber Soup with Melon Salad- Makes 4 servings
2 Yukon gold potatoes, boiled whole in salted water till tender
1 English cucumber, peeled and seeded
1 cup honeydew melon, chopped
1 clove garlic
1 Tbsp lemon juice
2 tsp sea salt
2 drops Tabasco
2 Tbsp Nancy’s plain yogurt
1 Tbsp chives, chopped
1/4 cup each: honey dew, cantaloupe, watermelon and cucumber (use small melon ball scoop)
1/4 lb smoked wild salmon
SOUP
In a blender combined 1 Yukon potato, cucumber, honeydew melon, garlic, 2 tsp lemon juice, sea salt, Tabasco, and yogurt. Blend until smooth, strain thru a mesh colander, check seasoning and chill.
GARNISH
Chop 1 Yukon potato and add 1 tsp lemon juice and chives. Check seasoning.
ASSEMBLY
In four bowls place 1/4 of the potato salad in the bottom. Top each salad with 1/4 of the melon/cucumber balls and then top with 1 oz of smoked salmon. Pour chilled soup around the salads and smoked salmon. Serve right away.
