I have become very passionate about eating local due in part to the book Animal, Vegetable, Miracle: A Year of Food Life by Barbara Kingsolver. Long before the term locavore existed I knew mullet tasted best when my dad caught them at dawn close to home and we ate them soon after. And that peaches were a treat that I had to wait till July to enjoy where I lived. I also knew I was an artist.
The business of the day on St. Catherines is research and conservation (saving the world). I have always had a great love for wildlife and wild places. Close encounters with said wildlife was a daily pursuit as was recording these moments with crayons, paint, and little animals sculpted out of marsh mud. But I wanted to save the world too.
I believed I could share my magical moments with sea turtles and shore birds through art work. And I did do just that from an early age but most of my stories were being told not through paintings or sketches but at the dinner table. If you really want to bring someone round to your point of view then feed them shrimp. Or fresh caught fish or wild blackberries...you see where this is going. The places, the flora, and the fauna that I wanted to inspire people to love should be on a plate. Because first you have to be inspired to care then you want to conserve.
Local, seasonal, and poison free aren't just tastier but better for us and the planet too.
"If every U.S. citizen ate just one meal a week (any meal) composed of locally and organically raised meats and produce, we would reduce our country's oil consumption by over 1.1 million barrels of oil every week. That's not gallons but barrels. Small changes in buying habits can make very big differences. Becoming a less energy-dependent nation may just start with a good breakfast."
- Barbara Kingsolver
Animal, Vegetable, Miracle
So this blueberry crumble is what I made for breakfast.
1/4 cup Florida Crystals organic granulated sugar
4 tablespoons cold sea salt Banner Butter from The Farmer and The Larder cut into pieces plus more for the skillet.
1-2 tablespoons H.L. Franklin’s Healthy Honey
Preheat oven to 350 degrees.
Combine flour and sugar then cut in butter until mixture resembles coarse meal. Set aside.
Heat a pat of butter in an 8" Lodge Cast Iron skillet. Add blueberries and drizzle with honey.
Cover berries with crumble topping. Bake for 20 minutes or until top begins to brown. Serves 4-5.
I enjoy setting the table with not only my artwork but with friends and neighbors contributions as well. The cutting board is by Island Sea Designs, linens by Dot and Army. I often pull out Grandma's silver too because every meal should be a celebration. Eat neighborly for the joy of it!
Second photo by Kimbrough Daniels.