Sprout!

A few weeks ago my friend Katie and I dined at a little place on Morris street in the Fan called Sprout. What a treat!

Sprout is a member of the localvore movement (the diet of eating locally). It is a market, a gallery and a restaurant. The space is way green. Walls and benches have been erected using boards found in dumps and landfills. The menu is printed and posted on old record album covers. The dishes change with the growing seasons. Everything screams fresh and delish. The wine and beer selection is lovely. The staff is friendly and well-informed.

I'm so happy to see and support a place that truly thinks about the environment. Locally grown not only tastes better, it's better for your health, global warming, and the economy.

EcoTrust (based in Portland Oregon) launched a campaign called the Eat Local Challenge to encourage people to spend 1 week eating locally. They provide consumers with tips (shop at local farmers markets, support restaurants like Sprout that buy locally) on how to do this more often.

If you're in Richmond, stop into Sprout. Experience the roasted tomato tartlettes or the sesame green beans. The simple sides burst with fresh flavor.

Sprout

1 N Morris Street

Richmond, VA

http://www.sproutrva.com/

Italian Marrow

I like to think the reason my zucchini and yellow squash is taking over the entire garden is because it was planted by an Italian (that would be me). Zucchini is Italian for sweetest and summer squash is known in Italy as the italian marrow.

Squash is a favorite of home gardeners due to its prolific growing nature and its versatility as a vegetable. You can pretty much use the varieties interchangeably in recipes.

The blossoms of squash are a delightful edible flower. Don't be afraid!! They can be eaten raw or cooked and are high in potassium and vitamins B & K. Frying the flowers is known as fiori di zucca and I promise it's delicious.

Blossoms open in the morning and typically wilt within a few hours - very narrow window of usefulness. Pick them the evening before you think they will open. Wrap them in a moist paper towel and stick in the fridge. Use the next day.

Stuffed Squash Blossoms

***You may skip the stuffing, and simply batter and fry. The batter needs to be chilled for up to 30 mins beforehand.

Batter

1 cup flour

1/2 cup corn starch

1/2 teaspoon salt

1 cup skim chilled milk, beer or water

Stuffing

1/4 cup ricotta

1 garlic clove minced

1/4 teaspoon salt and pepper

2 tablespoons mushrooms, finely chopped

1 tablespoon fresh parsley minced

16 large squash blossoms washed

canola oil for frying

Prepare Batter: Sift together dry ingredients. Whisk in liquid until smooth. Cover and refrigerate for 30 minutes.

Prepare Stuffing: Combine ricotta, garlic, s&p, mushrooms and parsley in a bowl. Open blossoms and spoon 1/2 teaspoon of mixture in to center of each. Twist the top of each blossom to close. Refrigerate for 15 mins.

Pour oil into a skillet, 1/2 inch deep. heat over high until a small cube of bread dropped in turns golden within seconds. Briefly dip each blossom into batter and slip into oil. Cook about 3 mins. Drain on paper towels. Sprinkle with salt.

See that luscious strawberry? Well it's not mine. I had one. It looked just like it. Before I could even snap a photo my lovely dog plucked it right off with her teeth. Chewed it up a little. Spit it out next to the pot for me. Awesome! Around 200 species of pests are known to attack strawberries. Didn't know the family pet was one of them.

If I take this mishap out of the equation then I can say the strawberries are flourishing. I've counted 13! They adore the rain - I think they sprout new fruit every time they feel a few drops. Who knew a fruit could do so well in a pot.

Strawberry plants are at garden centers now. Buy a couple, grab a pot, find a sunny spot, and give yourself instant saccharine!

Holy Cow

Have you ever kissed a cow's big wet nose? Have you ever looked into those gigantic eyes? I have. And as much as I want to pet and snuggle those mammoth ruminants I would still head over to Five Guys for that delicious cheeseburger.

Now I'm not saying I will never eat one again. But I'm pretty sure it won't be from Five Guys because I'm pretty sure I'm done supporting corn-fed cattle from feedlots.

Cows do not naturally eat corn. It actually makes them sick. Thus antibiotics. Corn is abnormal to their systems. They eat grass. That's what they were born to do.

But you see, cows who eat only grass take 4 to 5 years to reach the proper weight for us to take their meat. That's too slow for the industrial food chain. We need them plumped up in 16 months tops. Bring on the corn! And the fat from previous killed cows (still USDA approved)! And the antibiotics to keep them going until slaughter! And after inhaling this lovely cornucopia, they hang out/sleep in their own manure so they are pretty dirty most of the time. It is a fact that some of these feces end up in the beef we eat since standards say please slaughter 400 cows an hour. Well, there just isn't time to clean up.

Clearly it upsets me. I'm supporting a food chain that causes suffering. And not just the suffering of the cow. You are what you eat. These guys are sick. Corn causes damage to their blood and their livers. We eat that meat. What must it do to us?

All I ask is this. Think about buying the grass-fed over the corn-fed. And then do it.

Gone to the Veggies

After months and months of reading about the good and bad (mostly bad) of eating furry animals we are trying out the veggie life for a couple weeks. As always, I have the most supportive boyfriend on the planet. He's listened to me spout off information I keep absorbing and over the weekend, without hesitation, he said, "let's try this".

I'm nervous as hell. Breakfast and lunch don't feel difficult, in fact we pretty much go without meat all week with those meals. It's dinner I'm sweating bullets over. But with The Kind Diet, Whole Living.com and Cooking Light.com, I've already found a vast array of what look to be delicious recipes.

I should note that we are gearing towards the Vegan side on this trial. Every meal is built around 3 elements - grains, beans and vegetables. I'm not substituting cheese or butter yet (one thing at a time here, though I did buy Tofutti to replace sour cream) but we are going whole grains - quinoa, brown rice, cous cous, barley, oats - you get the idea.

It seems once you get all your staples, meal-making becomes inexpensive and simple. Think about what really costs you at the grocery - processed food, meat, dairy. Your produce comes mainly from your weekly farmer's markets and your beans and grains can be found at most grocers (I prefer Ellwood Thompson, Trader Joe's or Whole Foods).

I must say I'm looking forward to the detox. Plant foods are lighter and provide energy in a different way. I am sure we will experience some shifts as the heaviness of meat works its way out. Our body has been accommodating meat our entire lives so I'm hoping for a lot of patience (something I have a tendency to lack)!

By committing to a new way of eating, you are investing in your health, longevity and peace of mind, and overall enjoyment of life. By giving up meat and dairy, you withdraw your support from industries that take a toxic toll on the environment.......by not eating animals, you are reducing the needless suffering that occurs in the world, on many levels.

The Kind Diet

Lettuce Pray

My garden is in full production! Blooms are cropping up and one of the tomato plants is already bearing fruit. I'm hoping I get enough to make a fresh tomato sauce. Growing up I thought that everyone made their own sauce (Italian child syndrome). I also thought that every misfortune was made better with food. But this is neither here nor there. My garden is in full production!

If I can do this, you can do this. Happy planting!

Vote for the Snail

When you see that little snail logo on a restaurant, school, or grocer you know you've hit good territory.

This means Slow Food. Counteracting fast food. Supporting good, clean, and fair food.

Good: enjoying food created with care from healthy plants and animals

Clean: nutritious food that is as good for the planet as it is for our bodies

Fair: food that should be accessible to all, regardless of income, and produced by people who are treated with dignity and fairly compensated for their labor

Slow Food is an international movement that began in Italy to resist the opening of a McDonald's near the Spanish Steps in Rome. It is still very young (1986) so it's difficult to determine its effect but it currently has over 100,000 members in 132 countries. Recently, its target has been the youth of primary and secondary schools.

I'm sad to say I haven't found a Richmond restaurant that proclaims that little snail but there is a Slow Food RVA group so maybe that mollusk is heading in our direction in the not so distant future.