Wisconsin Apple Season?

Went to the grocery store last night for the weekly shopping trip with fruit on the list. Coming off of the Eat Local Challenge, I checked the apple labels carefully to make sure I got some that were local. After all, apples are right in season now in both Wisconsin and Michigan.

I was dismayed that the best looking apples (Braeburn) were from New Zealand. There were several apple varieties from Michigan, but they frankly looked like they were last year's harvest. Several were bruised and some were even visibly rotting. Had they been on sale to move them quickly to make room for the current harvest it would have been understandable, but prices were just as usual: expensive ($1.20-$1.75/lb).

I just couldn't bring myself to pay that much for bad apples, so I ended up buying just a few bananas from Nicaragua for 45 cents per pound. At least they looked good, and had traveled less distance than the New Zealand apples - and I saved quite a bit.

Oshkosh-Style Stir-Fry

As the eat local challenge is drawing to a close, we decided to throw together a stir fry made up of mostly local fare. Here's the recipe:

• 1.5 pounds sirloin steak
  
• 2 potatoes
• 1 small beet
• 2 carrots
• 2 onions
• 1 green pepper
• 1 chili pepper (not too hot)
• 2 leeks
• 1 small can water chestnuts
  
• 2 cloves garlic, minced or crushed
  
• 1 tsp minced fresh ginger
• Canola oil for frying
  

Sauce:

• 1 Tbsp Toasted sesame seed oil
  
• 1/4 cup Soy sauce
• 2 Tbsp Hoisin sauce
• 2 cups Water
• 2 Tbsp Corn starch

Instructions:

1. Cut meat into thin slices. Slice vegetables thinly. Cut onions into wedges.
2. Heat oil in skillet or wok.
3. Fry meat while stirring constantly, about 5 minutes. Transfer to separate platter, and keep warm.
   
4. Add vegetables to skillet or wok, and fry 5-10 minutes, stirring constantly.
   
5. Transfer vegetables to separate platter. Keep warm.
6. Heat sesame seed oil in skillet.
   
7. Add soy sauce, hoisin sauce, and water, and bring to a boil
8. Dissolve corn starch in cold water, and add to sauce while stirring.
9. Let boil for 3-5 minutes until thickened, and adjust taste as you see fit. Add more water if the sauce is too thick.
   
10. Return meat and vegetables to skillet and heat through with the sauce.
11. Serve with white or brown rice (we did basmati tonight, as the brown rice would have taken too long and the kids won't eat it).

It was a bit of an experiment with potatoes and beets in a stir-fry, but it worked out nicely. The potatoes added extra volume and a nice mellow taste, while the beets added sweetness. Our version did not havec a lot of heat. You could try add more hot peppers and more ginger, wouldn't hurt either. We also served it with home-brew beer (Fuggles IPA).
How local was it? All the vegetables were from our garden, the meat was from Cattleana (our local meat CSA), and the beer was brewed at home. The water chestnuts, the rice, and all the ingredients for the sauce were standard supermarket items, so who knows where they came from. But I think this still qualifies as a nice local meal - it certainly used some of our veggies, which is always nice.

Eating Local Update

Whew - semester and school start really took some time away from more leisurely pursuits like writing blog posts!

So, welcome back to school and all the fall activities like harvesting, canning, etc. We have spent some time over labor day weekend preparing our jams (strawberry, strawberry-rhubarb, and blueberry). We now have quite a large number of jars and have even sold the first few jars to a friend - a nice way to extend the local eating to later in the year and to other people - anybody buying our jam around here would presumably save buying a jar of Smuckers from ... who knows where? All the berries for our jams are either grown in our yard or within 30 miles from our house (oh, except the blueberries - they're from Michigan). So we think it's pretty local. Of course, we have no idea where the sugar came from... Might have to investigate that for next time.

In terms of meals, we have really been doing great at eating locally. Of the five meals in September, we have had at least 75% local ingredients in four of them. Of course it helps having the start of the Eat Local Challenge coinciding with a garden where tomatoes are ripening in record numbers along with cucumbers and bell peppers. The potatoes also have been doing well and we've been eating those on a regular basis along with the carrots. And when you belong to a meat CSA, that takes care of a major portion of the meal as well.

Summary of meals made this month so far:

• Friday (Sep 1): Homemade pizza. Local veggie toppings, local cheese (we're in Wisconsin, duh!). Homemade beer.
  
• Saturday: Grilled ham steaks with veggie skewers. Local meat, and veggies from the garden (potatoes, onion, beets). Australian Wine.
  
• Sunday: Beer-can chicken with grilled and roasted vegetables (Roasted Beets and potato skewers). Chicken from CSA.
• Monday: Hamburgers and corn on the cob. Had to buy the meat from the grocery store because we forgot to get something out of the freezer, but the corn was local. More Australian Wine.
  
• Tuesday: Easy Shepherd's Pie (didn't take too long, but when the recipe calls for a roux and simultaneously having three pots going, it's a stretch calling it 'easy'). Almost entirely local. Served with homemade pickled beets and salad.

So far, things are going well (although we did drink a good amount of Australian wine - more on that later...)