Dear Julia,
Sometimes it's nice not to cook. A beautiful, hot sunny August day. Finally. Tonight we had cold duck leftovers, leftover cucumber salad (gurcken salat), leftover lentil salad, and a new cherry tomato with basil salad. We reheated the duck to "crisp it up" and heated the fantastic duck peach jus/gravy. All with a lovely merlot.
Julia, I know you loved leftovers, as I do. In The Way to Cook, your index includes a section entitled "Feasting on Remains." And your favorite feastings are after Thanksgiving dinner. Yes, that is wonderful.
Cost: $2 for tomatoes.
Bon appetit!
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Slow Julia is about cheap cooking by a Long Island locavore using techniques inspired by Julia Child. Plus offering data that eating locally and in season is not expensive, its cheap! That is if you reduce, recyle, reuse.
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Those interested in eating food that is locally produced, not moved long distances to market, are called "locavores," the word of the year for 2007 for the Oxford American Dictionary.
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The single most important action you can take for your health and the Earth's, is to eat less meat. For each pound of meat you substitute with vegetables and grains you save 2,000 gallons of water, you lessen the reason for the rainforests to be cut down, you allow more homes for wildlife, you reduce your carbon footprint, and you save money.
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The local-food movement has been gaining momentum. In the US sales of locally grown foods, worth about $4 billion in 2002, could reach as much as $7 billion by 2011. http://www.worldwatch.org/node/6064
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I choose local and sustainable over organic. Know your farmer! Sustainable agriculture as defined by the US 1990 farm bill is farming that enhances environmental quality and the natural resource base, sustains the economic viability of farm operations , and enhances the quality of life for farmers and society as a whole.
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- Watermelon Tomato Salad, Corn & Shrimp Chowder
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