So here you go.

In these vids I show how to

1. Turn the burner on high with a puddle of water.
2. Put your rustically chopped veggies in, in the order of which takes longest to cook Build your flavor using the sacred quartet: oil, vinegar, salt, pepper
3. Pair with protein and carbs
4. And bring on the goodies to make Plain Jane fare rock your socks!

It’s as simple as that, and the clean-up is too. Plus I talk about eating seasonally, thrift, health, and how delicious this food revolution really truly is. Hope you come along. We’re having a blast…

• The papery star of leaves capping the red fruit might be green, but the California strawberry industry has a way to go. At issue is the ozone-depleting biocide, methyl bromide, that berry growers sterilize coastal soils with prior to setting out young plants. The highly toxic gas is listed for worldwide ban in 2005 under the Montreal Protocol, an international agreement aimed at reducing dependency on ozone-depleting chemicals.

• Senior scientist at Pesticide Action Network North America, Susan Kegley, Ph.D., thinks moves toward organic farming are on target. “One of the things we’re trying to facilitate is for people from the EPA and USDA to talk with sustainable ag people who are farming without fumigants so that we can get research money for viable alternatives that don’t require toxic substances,” Kegley said. “Our government subsidizes so many things. If we’re going to put billions into energy bills, why not help our farmers transition away from chemicals and have subsidies go to those who reduce their use of fumigants.”

Nasty upon nasty methyl bromide is finally being phased out. But, as Kristen Ridley wrote on the Sustainable Food blog March 31, 2010:

“This would be good, except the fumigant that chemical manufacturer Arysta would like to replace it with is methyl iodide. Methyl iodide is used by scientists for the delightful purpose of intentionally inducing cancer in lab animals. Cancer is not just this chemical’s side effect; it’s its job. Astonishingly, the EPA under Bush approved this chemical for use, although California, where the majority of U.S. strawberries are grown, held off on approving the stuff. California is the second largest user of methyl bromide in the country, so now that it’s getting the boot, the pressure is on for the California Department of Pesticide Regulation to approve methyl iodide, known commercially as “Midas,” in its place.”

If you’re intrigued and more of the history, here’s my full 2005 E Mag piece:

“Strawberry fields…Are We Doomed to Use Methyl Bromide…Forever” 

The papery star of leaves capping the red fruit might be green, but the California strawberry industry has a way to go. At issue is the ozone-depleting biocide, methyl bromide, that berry growers sterilize coastal soils with prior to setting out young plants. The highly toxic gas is listed for worldwide ban in 2005 under the Montreal Protocol, an international agreement aimed at reducing dependency on ozone-depleting chemicals.

Yet, after a decade of success in rolling back global levels of consumption, the California strawberry industry that uses 40 percent of the nation’s production convinced the Bush administration to back pedal. While in 2003, U.S. consumption of the gas was down to 7446 tons, the Environmental Protection Agency received ‘critical use exemptions’ from parties to the Montreal Protocol to raise the bar to 10,472 tons for 2005.

“The phase-out was actually working quite well and along comes 2005, and the US asked for an exemption to both continue production and allow use at 39% of the 1991 levels upon which the cutbacks over the past 10 years have been based,” said David Doniger, senior attorney and director of climate center policy at the Natural Resources Defense Council (NRDC). “But the EPA’s own data showed a total usage of only 31 percent of the baseline in 2003. So we’ve sued the agency on the basis that the exemptions for 2005 don’t conform to the Clean Air Act and Montreal Protocol requirements.”

Doniger underscores problems with the EPA’s calculations. “We’re saying that there’s so much puffing that’s gone into figures that things aren’t adding up. Also in our suit is that the EPA has allowed the big bromide companies to keep producing even though we found that the United States already has at least 10 tons of the chemical stockpiled which is more than the alleged need.”

“Methyl bromide is one of the major chemicals still allowed that degrade the ozone,” said Ray Chavira, scientist in the EPA’s San Francisco pesticide office. “Byy the end of summer the re-registration process listing about 6 alternatives, though, should be complete. Then the EPA will focus on getting commodity groups to transition over to those chemicals, a process that will probably take 1 to 3 years. So what we’re trying to do is pace ourselves in moving away from methyl bromide.”

Rodger Wasson, president of the California Strawberry Commission said, “We in the strawberry industry have been in full cooperation on the Montreal Protocol process and our growers have funded research to find alternatives. I’m not sure who if anyone has done more to find alternatives to methyl bromide. But it’s difficult, complicated, and expensive experimenting with these other chemicals and conducting field trials. You can have farmers right next door to each other have different outcomes, so you have to feel your way along. It’s both a science and an art—not a slam dunk.”

Another point that underlies the debate is competition in the global market. While parties to the Montreal Protocol established on a 2005 ban for developed nations, they agreed that 2015 was appropriate for developing countries. In a congressional report, Wayne Morrisey wrote that “of particular concern were consumption allowances for developing countries some of which compete directly with U.S. produce markets.” A Sacramento Bee editorial that pointed to Mexico as an emerging competitor echoed that the lack of a level playing field amounts to “the equivalent of unilateral disarmament for the California strawberry farmer.”

Although the USDA spent over $172 million from 1993 to 2004 researching alternatives to methyl bromide, the agency says it needs more time to come up fumigants that are as effective. “We have reduced the use of methyl bromide in this country by 65 percent from 1991 levels and I think that’s quite notable,” said Vicks. “Telone is one of the more promising alternatives, but a known carcinogen and under severe restrictions, so short of quitting growing strawberries, we may not get to a complete phase out for some time.”

That said, Wasson estimates that farmers grew 30 percent of the 2003 berry crop without relying on methyl bromide and that once the data from 2004 is compiled the figure should reach 40 percent. In addition to other toxic chemicals and new application techniques switches to organic growing are responsible for declining dependency.

Senior scientist at Pesticide Action Network North America, Susan Kegley, Ph.D., thinks moves toward organic farming are on target. “One of the things we’re trying to facilitate is for people from the EPA and USDA to talk with sustainable ag people who are farming without fumigants so that we can get research money for viable alternatives that don’t require toxic substances,” Kegley said. “Our government subsidizes so many things. If we’re going to put billions into energy bills, why not help our farmers transition away from chemicals and have subsidies go to those who reduce their use of fumigants.”

Owner of Pacific Gold, Larry Eddings, who leases 1000 acres for farming berries and currently has a tenth of that in organic production says it’s not that easy. “The truth in the berry business is that on the conventional side, we’re making very little money. It struck me 8 years ago that there was a lot of talk in the organic world, so I’ve been turning some of my production that way. It’s turned out pretty well and I like it a lot. We grow lovely berries, not gnarly little things with worm holes it them like I thought organics were before we got into this.”

“Still, in my opinion, methyl bromide is a whipping boy,” Eddings added. “The amount from commercial agriculture that goes into the atmosphere is a very small percentage of the overall amounts, some of which come from natural sources. Also there’s very little science that says our practices are doing damage,” Eddings said. “Having said all that, I know I’m on the wrong side of the politically correct spectrum and methyl bromide will eventually go away. It’s going to be really hard on the strawberry industry, though.”

Sacramento Bee editorial agrees with Eddings, but underscores the need to move in a more earth-friendly direction. “Absent a technological breakthrough, strawberry farming without methyl bromide would mean higher costs for farms, which means higher costs for consumers….If every farmer in every country has to live by these rules, however, it ought to be a price consumers should be willing to live with. Earth can’t live without its ozone layer.”

Still, this edible geography site’s maps are worth the trip.

Once we tasted her pumpkin pie and declared it a home run clear up, over and out of the park–every bit as good as the ones mama used to make–she divulged her secret.

“Acorn squash from the garden.” To her husband’s lifted brows, she explained that she was darned if she’d buy official pumpkin when she had perfectly good winter squash in the house.

Laura with some of her Liberty apple harvest a couple years ago

Yes! This is the kind of talk thrifty, innovative cooks understand. Cooks who are primarily concerned with where their ingredients are sourced. Cooks who realize that threads running through flavor and sustainability and health will make whole cloth if we just let them.

Speaking of health. Laura didn’t stop with the filling for her pumpkin pie. She made her butter crust from 100 percent whole wheat pastry flour–flour that I’d bet half a hundred, came from the organic bulk bins.

Yah. My kind of eating. My kind of cook. Laura gets it.

(Camera was nowhere in sight to capture Laura’s acorn squashes or her 2009 pie, but here’s one of my own winter squash harvests. Those spaghetti squashes are such charmers piled up in their basket.)

Beans in your morning cereal bowl are cool. A few garbs rolling around with the hazelnuts. Some blackies and a spike of red chile and lime to go with chunks of fresh pears. A pink hummus spread on apples. (Cooking Beyond Measure, p. 32) And now even a nod from the New York Times.

Bizarre that Big Food has convinced us things like Cocoa Krispies aren’t weird and beans in your cereal bowl are. Maybe that’s because the marketers at Kellogg are now sending not so subtle messages that Cocal Krispies help with immunity too. For more on how the good people in San Francisco are asking a few questions about that, see Marion Nestle’s Oct 28 post at Food Politics.

Nov 5 Update: The green watch doggies were vocal enough that Kellogg’s has had a change of heart. Shucks, just when I thought I had it. An NPR piece yesterday reminded us that laughter improves our immunity. So I thought Kellogg’s figured we’d laugh so hard over the Cocoa Krispies box claim that our immune levels actually would rise.

With Barack Obama–our 44th history-making president– poised to take the helm, we’re all thinking about the inauguration. What better way to celebrate than making Inauguration Slaw 44.

Indeed, this slaw represents what Mr. Obama is about and what he’s asking from us as Americans. It’s about change–change in our consumption habits, both in the markets and in our kitchens. It’s about cooking for the new economy and our health–eating well even as we tighten our belts. It’s about getting out the grater.

More, slaws are quintessential winter foods since cabbage, carrot, and onion figure prominently–and are most likely items available closer than farther from our communities this time of year. Inauguration Slaw 44 embraces this local, seasonal ethnic fairly faithfully, although in a celebratory, extravagant moment I did purchase a jicama grown in Mexico and shred some of that into the mix, using the large holes on the grater to give the exotic food the attention it’s due.

This simple Inauguration Slaw 44 is also dressed for success. It’s designed to put a lavish sparkle in our eyes. An invigorating  sparkle that will allow us to go the distance our president asks.

It’s been a year to date that cucumber melon soup first got mention here on the blog. No wonder, cucumbers are hanging heavy on the vines and spilling out of produce bins everywhere when harvest rolls around. So too, the melons–sweet, ripe, and fragrant at summer’s end.

Not really a surprise then, that The Washington Post singled out Cucumber Melon Soup as an example of how measure free cooking works. The article, “Looking to Scale Down a Recipe” Go Figure,” ran 27 August 2008, and we are very pleased to have made the pages of this highly regarded newspaper.

Black’s pick was more on target than she probably realized, because cuke soup was also featured at the book launch along with other tidbits. It got rave reviews.

So Here’s the recipe straight from Cooking Beyond Measure, page 105:

A restorative spring cuppa. Nothing more than fresh mint leaves. Let them steep a few minutes in boiling water and you’ll have a lovely, invigorating drink.

Mint’s everywhere now. A single bunch will make some tea, go minced into a dish of spring peas, or make whatever whole grain salad you’re pulling together fairly breathe of refreshment and new life.

If you don’t have a patch of mint growing by your kitchen door, try to find some that’s organic. Farmers that grow mint with chemicals have to use such extraordinary amounts that the USDA is trying to help them figure out how to taper off.

Another consideration with mint if you plan to plant some, is the type. The dark green mint pictured in my cup is peppermint. I find it tastes vastly superior to brighter green spearmint.

A minty cuppa. Such a righteous way to welcome in the spring and cruise right on through the summer. Indeed, I save a ton of money on bottled drinks by making my own mint tea all summer long. It’s great chilled down in the fridge, and I can fill my own reusable bottle if I want to tote it along where I’m going.

This time of year cues to chow down on sugar+butter are as ubiquitous as canned holiday music. So if you’re trying to keep things under wraps and still want something oh so luscious, try baked pears. D’Anjous are my favorite to bake because they hold their shape. And when I was at the store recently, they were 50 cents a pound cheaper than the other varieties as well.