Comments on: Slivered Dandelion Greens with Chorizo

By: Farmers Market Fare 9 : Eat. Drink. Better.

Farmers Market Fare 9 : Eat. Drink. Better. — Tue, 17 Jun 2008 16:55:11 +0000

[...] Carlile presents Slivered Dandelion Greens with Chorizo posted at Modern Beet, saying, “Thanks for hosting this great weekly [...]

By: Skillet Roasted Celeraic with Potatoes, Celery, Olives, and Sage | Modern Beet

Thu, 01 May 2008 04:06:38 +0000

[...] Slivered Dandelion Greens with Chorizo [...]

By: Jen

Jen — Wed, 23 Apr 2008 03:21:58 +0000

magpie — you’re probably already familiar with it, but just in case — have you ever tried tempeh bacon? I can’t remember who makes it, but it’s in a light maroon package and is available at every natural foods store I’ve ever been to. I’m not a vegetarian, but I buy it every now and again and really like it. Actually, I think that would make a good substitute for the chorizo in this recipe…

By: magpie

magpie — Wed, 23 Apr 2008 03:02:51 +0000

This looks great. I usually go to the Union City farmers’ market, but I don’t think I’ve seen dandelion greens… I’ll have to look harder. I’m a vegetarian, but I end up being vegan about 95% of the time. I don’t intentionally cook with eggs and dairy, but I’m not going to fuss if they’re in something that I order at a restaurant. My honey is not a vegetarian, but I’ve gotten him hooked on things like tofurkey deli slices, seitan, and other yummy meat alternatives. I hope that this kind of diet is helping the planet… Happy earth day!

By: Jen

Jen — Mon, 21 Apr 2008 21:29:34 +0000

TJ – Thanks for stopping by! I read the Michael Pollan article in the NYTimes, and as always, liked what he had to say. It’s interesting to think of planting a garden as an environmentalist/political act; I consider shopping at the Farmer’s Market to be in a similar vein — whatever I can do to opt out of our broken, dominated by agribiz, high-fructose-corn-syrup loving food system counts in my book

Deborah – one other thing I wanted to mention about getting food from outside your food shed has to do with the definition of ‘local’ — The opposite of ‘local’ isn’t necessarily ‘somewhere else’ — to me the opposite of ‘local’ is ‘produced in an unsustainable manner by agribusiness’; if a producer follows sustainable practices but is located in a different state, I’ll definitely consider buying from them

By: Deborah

Deborah — Mon, 21 Apr 2008 19:57:21 +0000

Oops. Just to clarify. I TRY to make it through the winter on what I have put by. I’m getting closer to success but I’m not there yet. There will always be things I love and can’t source locally in my climate —olives, seafood, nuts, citrus, certain cheeses, etc. —and so I allow myself a few things and try to be vigilant about the rest.

I do belong to a CSA June – October (and buy the package that includes local meat and dairy). And I do have freezer space, so I stock up on chickens and grass fed beef at the farmer’s market as well. Every little bit helps, right? (Alas. There are no local lamb producers.)

The car thing weights heavily on me. A bike or scooter is a solution in my climate only about 6 months of the year. And there is NO mass transit (too rurual). So…for now, anyway, just saying no to driving most days of the week is my answer. Good thing I’m semi-retired and work at home!