Sunday, 30 September 2012
The South Arm Cooking Club for Seniors resumed in September. I missed the first session as I was attending the Multicultural Community Kitchen in Gilmore Park Church. Unfortunately, the schedule collided again.
Michelle Li who facilitates this kitchen always briefs the group before the start of the cooking. In today’s kitchen, she talked about using what is local and in season. The reasons include:
Here is a list of the local produce in season in fall/winter:
- reduce carbon food print; did you know that the average ingredient in a North American meal travels 1.500 miles from farm to plate?
- support local farmers
- local food is more fresh and more tasty; i.e. they are not bred to last for the long distance travel
- fresh food is more flavourful and more nutritional; nutrients like Vit C, Vit A, etc loose quickly once the food is harvested
- local food tends to have less pesticides that food imported from third world countries
- eat food that is in season when they are peak in nutrients and when they are cheaper
- kale, cabbage, broccoli
- beets, carrots, onions
- apples, pears
- mushrooms, hot house produce (peppers, eggplant)
In line with the theme of using local food and food in season, Michelle selected a beet and pear salad.
- 1 bunch beets, trimmed and washed
- 1/4 cup chopped natural hazelnuts (or sliced almonds)
- 3 tablespoons olive oil
- 1 tablespoon minced shallot
- 1 tablespoon lemon juice
- 1 1/2 tablespoons red wine vinegar
- 1/4 teaspoon sugar
- 1/2 teaspoon sugar
- 1 Asian or other pear, cored and julienned
- 3 cups greens (arugula, mache, mixed greens, etc)
Slip skins from beets and cut into 1/4″slices.
Combine greens, beets and pears in a bowl.