December 13th 2008 Newsletter

Bardstown Road Farmers’ Market, Inc

Sarah’s Corner

From our friend Sarah Fritschner

In 1970, Julia Child gave this advice in the introduction to her fourth book, “From Julia Child’s Kitchen:”

“Learn how to cook!  That’s my invariable answer when I am asked to give forth with money-saving recipes, economy tips, budget gourmet dinner menus . . . Learn how to cook. That’s the way to save money. You don’t save it buying hamburger helpers and prepared foods; you save it buying fresh foods in season or in large supply, when they are cheapest and usually best, and you prepare them from scratch at home.”

And nearly 40 years later, author Michael Pollan advises the same thing when approached by television interviewer Bill Moyers who, in November, asked Pollan what the average person can do about the problems with the agriculture in the United States.

“Simply by starting to cook again, you declare your independence from the culture of fast food. As soon as you cook, you start thinking about ingredients. You start thinking about plants and animals, and not the microwave. And you will find that your diet, just by that one simple act, that is greatly improved. You will find that you are supporting local agriculture, because you'll care about the quality of ingredients. And you know, whether you're cooking or not is one of the best predictors for a healthy diet. It's more important than the class predictor. People with more money generally have healthier diets, but affluent people who don't cook are not as healthy in their eating as poor people who still cook.”

These two intelligent people, separated by ideologies and decades, offer us an old-fashioned single solution to an array of modern concerns. Our health, our environment and our wallets all improve when we cook.

It’s a solution that’s possible when we shop at the supermarket. But it takes on added dimension when you buy directly from people who farm sustainably near your community.

Butternut squash couscous

This savory dish is great to serve as part of a vegetarian dinner, or could be a side dish to roast chicken.

¼ cup slivered almonds

¼ cup olive oil

4 cups diced butternut squash (or so), about ½-inch pieces

1 15-ounce can garbanzo beans, drained

1 cup sliced dried figs

1 teaspoon salt

½ teaspoon ground cinnamon

½ teaspoon cumin

2 cups couscous (about 12 ounces)

Heat oven to 350 degrees. Put the almonds in a shallow pan and toast them in the oven about 10 minutes, stirring once or twice, until they are golden brown. Cool.

Heat oil in a heavy, large pot over medium-high heat. Add squash and stir to coat with oil. Cover, lower heat to medium-low and cook 25 minutes, stirring often. Squash should be nearly tender (cook longer if necessary). Add garbanzo beans, figs, salt, cinnamon, cumin and 3 cups water. Bring to a boil. Add couscous, shake the pot to even out the couscous and cover. Remove from heat and let stand 15 minutes.

Use a fork to fluff the couscous and toss in the almonds. Season to taste with salt and pepper. Serve hot. Serves 8 as a side dish.