Monday, May 23, 2016

Eat Local Save the World

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 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. 

Crumble topping:
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.

Blueberry Filling:

1 pint Harrietts Bluff Farm blueberries from Uncle Don's Local Market 


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.

Saturday, March 7, 2015

Winter 2014/15

This past winter it seemed I ate local eggs and veggies everyday...

Fall 2014

The season of Fall means football food or snacking our way through Sundays, pumpkin bread and pumpkin pie.

Spring and Summer 2014

Well it seems I have not been here in awhile so I will catch up with a quick update of my year through food. Last Spring was filled with breakfasts on the porch, bike rides, and getting back to the beach with the family.
This past Summer we fired up the grill almost every weekend. More beach time and on my birthday I got berry pie!

Monday, March 10, 2014

Spring Fever

 I am ready for Spring! It is time to pick lettuce and maybe if  I'm lucky........ strawberries!
For now I will set the table with my plates decorated with our local flora and dream of warmer days.

Friday, January 10, 2014

"When you care, you conserve."

"When we tug at a single thing in nature, we find it attached to the rest of the world." John Muir

Years ago while I planed to take a large group of friends to St. Catherines I asked them if there was anything anyone particularly wanted to do. Of course I wanted to go walk the beaches, see the lemurs fed, tour the Button Gwinnett house, see south end settlement, visit the mission, and have drinks admiring sunsets over the marsh, maybe even crabs for dinner. Any other requests? Then my friend Kari asked "Elizabeth, what do you want us to get out of this visit?" I was touched, I thought only a moment..."I just want you to care, to care about this place."

"When you care, you conserve."

When you care you will find your own way to take care. No one has to lecture you to reduce, reuse, recycle or to eat local organic food. No one need explain the evils of plastic, power lines, pollution, or paper mills. Things like not walking on dunes, turning out lights on the beach on summer nights, choosing sustainable seafood for dinner and refusing that styrofoam to go box are just decisions you make more and more. This list of dos and don'ts is different for every individual according their passions, backgrounds, and abilities. And we're all right because we are following our own hearts. But if you sit down to dinner with me you may notice a great deal of my heart is on an island.