April 25th, 2009 Newsletter
Bardstown Road Farmers’ Market Newsletter
Sarah’s Corner
From our friend Sarah Fritschner
The adage that everyone repeats – that produce travels an average of 1500 miles from field to table -- actually has an origin. The figure comes from a study by the US Department of Agriculture, which several decades ago measured the distance that domestically-raised produce traveled to a certain Chicago produce terminal. The average was about 1500 miles.
Transporting food across the country (or around the world) is only one part of a complicated food system. The discussion continues about whether efficient transport of food across the country is actually better than less efficient methods of transporting food to local venues including farmers markets and wholesalers.
Many food system efficiencies are out of consumers’ hands. One study cites the benefit of converting all farm machinery to diesel, using railroads for transport, optimizing all freight channels to use them more efficiently and so on.
Still, fuel for transportation is only one part of the energy consumed by the food production system, and not nearly the largest part.
Consumers who shop locally contribute to a smaller carbon footprint, but there are other strategies that also make a difference. A 1979 study found that if each American substituted one pound of bread for one pound of beef each month for a year it would save energy equivalent to more than 120 million barrels of oil.
Sugar production requires massive amounts of fuel. If we eat less of that, eat less processed food (especially breakfast cereal) and less heavily-packaged food, we’ll cut energy use. Organically-grown foods reduce the reliance on petroleum-based pesticides and fertilizers, which account for the largest energy input in agriculture while they deplete the soil and pollute water.
Shopping at a local farmers market for fresh, unpackaged, unprocessed food grown locally not only helps us cut back on energy use in the food system, it allows us to put great meals on the table.
Stir-fry asparagus and beef
If you have Asian sesame oil, add a teaspoon or two at the end of cooking this dish.
Steak is easier to slice thin if it has been frozen about an hour.
1 pound rib-eye, flank or sirloin steak
2 tablespoons cornstarch
½ teaspoon salt
¼ teaspoon (freshly ground) pepper
1 bunch (pound) fresh asparagus
3 tablespoons vegetable oil
3 cloves garlic, minced (about 1 tablespoon)
1 tablespoon minced fresh ginger
¼ teaspoon red pepper flakes
3 tablespoons soy sauce mixed with 1 tablespoon water
¼ cup green garlic or green onions, minced, optional
Hot cooked rice
Slice the beef as thinly as you have patience for (across the grain if using flank steak). Put on a wide plate and sprinkle with cornstarch, salt and pepper. Toss meat to coat with cornstarch.
Cut about an inch off the bottom of the asparagus and discard. Cut spears on the diagonal into 2-inch pieces.
Heat 2 tablespoons of oil in a wok or wide, heavy skillet over high heat. Add garlic , ginger and red pepper flakes and cook about 30 seconds, then add beef and cook, stirring constantly, about 3 minutes, or until red disappears. Remove to platter. Add another tablespoon of oil to the pan over high heat. Add asparagus and stir a minute or two until it is bright green and crunchy. Add meat and soy sauce to pan and stir to heat through. Serve over rice topped with green garlic or onions. Serves 4.
