Thinking nothing what-so-ever of it, my parents took me to a farm when I was about five, where--to my horror--they slaughtered and plucked several chickens! I must have been ten years old before I would eat anything made of chicken beyond a chicken nugget. This weekend I took my kids to a farm--Willy's Farm and Cider Mill of Schenevus--but all we came home with were some bright orange pumpkins, a half gallon of cider and do-nuts for Uncle Ralph. (And some great memories.)
The separation between what we eat and where it came from (however tidy and convenient for me) isn't healthy. Pre-packaged, ready to eat foods are higher in fat, salt and preservatives, and of course, lower in nutrients. Joy of Cooking, a sort of culinary bible, recommends that "While great strides have been made in the storage of foods ... if fresh foods in good condition are available to you, choose them every time." My copy also tells you how to make a champagne fountain, throw together quick and easy lasagna or field dress a squirrel.
This is a great time of year to go out and hug a farmer, or better yet, check out one of the many local farms offering tours, fresh produce and delicious apple pies--try this link to Otsego County Farms or Maple Shade Farm in Delaware County.
Harvest celebrations date back to the dawn of time, when I suppose having food at all was probably a reason to party. Today, barring the occasional tomato shortage or food recall, fresh fruits and vegetables are available every day of the week, any season of the year. Time was when that kind of bounty existed only during the harvest; oranges at Christmas really were a treat; no one knew what a kiwi was; and maple farmers weren't just cooking up a cash crop but storing away their year's supply of sugar. Go back a century or two and you will find that cabbages, which keep well in a cool cellar, were a staple through the long winter months (can you imagine living on cabbage?) The discovery of the potato, (which originated in the mountains of South America, see History Magazine) had a huge impact on how people ate!
A great way to reconnect with where your food comes from is to cook it yourself. Highlights High Five included a make-together recipe for pumpkin soup this month: 'Ask an adult' to saute some apple slices (peeled) in butter five minutes. Stir together two cups cooked or canned pumpkin, 1 tablespoon sugar, 1 teaspoon salt, 1/2 teaspoon pepper and 1/4 teaspoon nutmeg. Add the apple slices and two cups of vegetable broth. Heat but do not boil. Stir in 1/2 cup of half and half just before serving.
