Transition Brockville archive

Tag : Cooking from scratch (48)

Cut cost, not quality: How to afford better food

Mother Earth News / Tabitha Alterman / December 2011/January 2012

better-food-2There’s growing evidence which shows that industrial food just ain’t what it oughta be. Lucky for us, the path to super-nutritious food at affordable prices offers many entry points. Let us pilot you through the diverse options in this guide to shopping smart and eating better food.


Edible flowers from the garden

Mother Earth News / Celeste Longacre / 14 June 2016

pansiesNothing brightens up a salad or serves as a better garnish than edible flowers. Who can resist smiling when served a plate complete with the happy faces of some pansies or violas looking up at you?

Many restaurants are taking advantage of this phenomenon and including chives, calendulas, clovers, nasturtiums and marigolds in their meals. If you want to truly astonish your guest at your next dinner party, it might be time to include some edible flowers in the menu.

There are actually quite a number of flowers that are edible. Besides the squash blossoms and day lillies that most of us are familiar with, there are some easy to plant and even beneficial blooms that can be incorporated into a garden.


100 things you can do to get ready for peak oil / Sharon Astyk / 17 December 2006

These suggestions go far beyond the usual stale sustainability tips for consumers, and into the kind of adaptations which can reduce our energy usage not by percentage points, but by orders of magnitude. At the same time they offer rich challenges, good food, and meaningful family and community experiences. -AF


This single change to your diet can save calories and cash

Globe and Mail / Leslie Beck / 19 April 2016

Bring you own lunchPacking your own lunch allows you to get more protein, whole grains, fibre, vitamins and minerals and less of the things you don’t need, such as excess calories, refined starch, sodium and added sugars. Doing so also prevents you from giving in to cravings when you hit the food court or drive-through.

The benefit: Eating the right foods in the right portions will make you feel energetic and alert, not lethargic and bloated, in the afternoon.

You’ll also save money if you pack your own lunch – not surprising, I know, but the savings may be more than you think. According to a 2012 national poll conducted by Visa Canada, 61 per cent of Canadians buy lunch at least once a week – many do so at least three times a week – and spend between $7 and $13 a meal. That adds up over the course of a year: Spending $10 on lunch five days a week, for example, means $2,500 not sitting in your bank account.


Growing and cooking with parsnips and sorrel

Mother Earth News / Barbara Damrosch / April/May 2016

parsnips-and-sorrelSorrel is the horse to bet on — so early that it’s up as snowdrops bloom. What a welcome sight it is! When it comes, we’re ready to use its lemony flavor to spark up salads and give a fresh taste to soups.

Meanwhile, the root cellar empties out as remaining stores turn spongy and sprout new growth. Even in the dark, they know it’s spring. But one root vegetable remains crisp in the garden, still in fine form. That’s the parsnip, and it will be waiting to be dug as you eagerly start picking sorrel’s bright, young leaves.

They make a good pair of opposites, as extra-early leaf meets patient root. Their flavors are complementary. Parsnips get sweeter and more flavorful when cold sets in, and by spring they’re like honey. Sorrel’s tartness is the perfect foil.


Jam on: The universal jam recipe

Mother Earth News / Kevin West / 09 February 2016

Rhubarb-Strawberry-JamI call this a Universal Jam Recipe because it works with any fruit (other than citrus, which is a somewhat different beast). You can make jam with whatever grows well where you live. Now, in May and June, strawberries and rhubarb are available in much of the country; California already has cherries and early stone fruit.

This same basic recipe will also carry you through the rest of the canning year with only minor adjustments. The results are modestly sweet and balanced with freshly squeezed lemon juice. In every season, use the best fruit you can find. “Good fruit makes good jam,” is my first rule of jamming.


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The Transition Framework

Transition initiatives share many of the same goals as other groups, and works collaboratively with a variety of organizations in their local areas. Transition differs in that it focuses specifically on preparing communities for the changes associated with unprecedented resource depletion and transitioning away from fossil-fuel dependency.

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