significant part of the pleasure of eating is in
one's accurate consciousness
of the lives
and the world from which the food comes."
Articles from our Summer 1998 issue
A simple idea, really. If every Bainbridge resident ate Island-grown food just one day a week, it would go a long way toward preserving agriculture as a viable livelihood here. Which would help retain the farmland and open space we all love. So Mayor Dwight Sutton has proclaimed every Sunday between now and October an "Island-Grown Sunday."
"If people get in the habit of buying and eating locally produced foods, it will be a big boost to our efforts to preserve Bainbridges farmlands," said Mayor Sutton.
Islanders spend more than $1 million a week on food. One-seventh of thatone Sundays worthis nearly $150,000. If that all went to local food producers, it would have a dramatic impact on their bottom line. And it would allow you to make fresh, healthy meals that link you to the place you live in a way that most supermarket food never will.
Just imagine a Sunday of Island-grown food: It could start as simply as adding some fresh Island berries to your morning cereal. Or you could go all out, and make an herbed omelet with eggs from Butler Green Organics, herbs from Eagledale Herb Farm, and fill it with some lovely soft goat cheese from Port Madison Farm.
For lunch you might make some minted fresh pea soup, with peas from Christine at the Jumpin Jester stand. Or maybe a grated carrot salad, using the sweet new carrots from Tomato Head Farms, with a bowl of spicy gazpacho.
For dinner, pick up a piece of meat or fish, and head for the Farmers Market to fill out the menu. If youve already made your pesto (with Island-grown basil, of course)you can slather it on grilled fish, or chicken. Bake a fresh halibut fillet in a mixture of vine-ripe tomatoes, sliced onions and fennel bulb for an explosion of summer flavor. Or try the Pasta with Roasted Vegetable recipe on page 2.
For side dishes, cut up and parboil some of Betsy Witticks fingerling potatoes, toss them in olive oil mixed with her garlic and a few herbs, and roast them in a hot oven. For the vegetabletry something new like spigariello greens from Coyote Farms. Or stay with the true taste of summerfresh corn on the cob from Day and Night Farm. Add a salad with baby greens and real red (or yellow or striped) tomatoes, dressed with Island-made vinegar. And then dessert. Bake a blueberry cobbleror take the easy way out and buy one of Jeannie Woods freshly baked Island-berry tarts.
As you can see, these Island Grown Sundays are going to be a real challenge. Not to figure out what to eatbut when to stop! Of course, theres always Monday, and Tuesday and . . .
[ Read articles from Spring 1998 issue ]