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Seasonal Eating - in Season in September

Growing your own food is one of the best ways to reduce your carbon footprint and at the same time enjoy fresh, organic produce. It can bring down your weekly food costs and help your family connect to the earth and each other.

Many of us have herb gardens on our balconies or back deck and know from experience that we use our herbs much more often when they are only steps away. Lettuce can also be easily grown in containers within easy reach from the kitchen. Having your plants in containers can make it possible to move them around to suit the conditions as well.

Lettuce is easy to grow, being mostly water they need plenty of water and raised beds prevent root rot. Enrich soil with organic matter and well-rotted animal manure. This will provide plenty of nitrogen, which all leafy vegetables need. If grown in pots all they need is a good potting mix. Have fun picking a good mix of greens, the many kinds of lettuce can give you a beautiful container garden with a vast array of colour.

Lettuce is fat free and low calorie. It is a valuable source of vitamin A and folic acid. Lactucarium is a mild opiate that is found in all types of lettuce. Which is why both the Romans and Egyptians ate their lettuce at the end of a meal, to help induce sleep.

Having fresh lettuce on hand will make it easy to add more greens to your families diet. In his latest book In Defence of Food, Michael Pollan points out what we already know but often forget; our diet should be comprised of mostly of plants and the majority of that should be leafy.

Once you have your lettuce happily growing outside the back door, it is a good idea to have things on hand to make up a simple yet interesting salad. Recipes are not really needed for everyday eating, just experiment with different combinations and see what tastes nice together.

I like to keep olives, sun dried tomatoes, dried fruit and artichokes in the pantry to complement the fresh seasonal vegies. Add a bit of cheese, nuts, egg or beans and you have a complete meal. Keeping your pantry stocked and a few bits and pieces in your fridge is an easy way to give a bit of variety to your salads.

Michele Dennis.

What Babies Want

'What Babies Want is an award winning documentary film that explores the profoundly important and sacred opportunity we have in bringing children into the world.

Filled with captivating stories and infused with Noah Wyle's warmth as narrator, the film demonstrates how life patterns are established at birth and before. The documentary includes groundbreaking information on early development as well as appearances by the real experts: babies and families.'



Available now from the Kindred shop.

Research is now showing us that our society is a product of how we welcome and raise our children. When babies are welcomed with love and warmth and given the immediate opportunity to bond with parents, they develop minds that are coherent and flexible, ready in turn to make compassionate and meaningful connections with others as they grow.

Narrated by Noah Wyle, What Babies Want explores these ideas, documenting heart warming personal experiences before, during and after childbirth as well as evidence of consciousness, communication and awareness in prenatal, newborn and very young infants.

Featuring interviews with some of the leading light in the worldwide movement towards conscious parenting, this film is a must-see for anyone contemplating having a baby and for everyone involved in the birth process and in the birth industry in general.

What Babies Want is available now from the Kindred shop.

For further info on the movie visit www.whatbabieswant.com

Children Thrive on Connectedness

On the 5th April 2008 a crowd of 200 people filled the St John's Hall in Mullumbimby, NSW to hear the latest news on the campaign against Woolworths.

Speakers included Ray Darney, Rose Wanchap, John Dolman, Helena Norberg Hodge and Kali Wendorf.
Kali Wendorf is a writer, public speaker and social ecologist. She is the founding editor / publisher of Kindred (formerly byronchild), the world's first and only sustainable living magazine for parents and caregivers.

www.kindredmedia.com.au

In Season in June - Potato & Leek Soup

This time of year, with shorter days and cooler weather many cooks are enjoying the change of season. It is the time of year for a good soup and it is easy to take the cues from your kitchen garden or what can be picked up at the farmer’s market. Always keep your herb pots nearby for easy access, especially in winter when it is often dark before dinner is cooked. This simple potato leek soup can be prepared in about an hour.

Leeks belong to the same family of vegetables as garlic and onions and have many of the same beneficial qualities such as promoting optimal heath, lowering cholesterol and stabilising blood sugar. Leeks are also known for their diuretic and laxative qualities, they are low in calories and contain several vitamins.

Leeks enjoy a very long and interesting history, they are native to Central Asia and were known by the Greeks and Romans for the beneficial effect upon the throat. It is even said that the Roman emperor Nero ate leeks every day to strengthen his voice. The Romans brought leeks to the UK where they flourished in the cold weather. In Wales leeks are so highly regarded that they are a part of the national emblem. This is in part because in a famous battle against the Saxons in 1620 the Welsh army put leeks in their hats so they could distinguish themselves from their opponents.

Potatoes are a staple food for many families, so much so that they can be overlooked. We should not forget that when cooked properly, they area good source of calories, minerals, such as potassium and iron and vitamin C.

The first potatoes were grown over 7,000 years ago in the harsh climate of the Andes. When the Spanish brought them back to Europe they were thought to be food for the underclass and were used to feed hospital patients in Spain. The popularity of the potato was also hampered by it being a member of the nightshade family and closely related to poison plants. In the seventeenth century the potato gained notoriety as the food that saved Europe from its famines.

When cooking at home we should try to add fresh herbs whenever possible, most herbs have many beneficial qualities. Rosemary stimulates the immune system, increases circulation and aides in digestion. Even a small amount of rosemary can give you significant levels of iron, vitamins A and C.

Rosemary was used by ancient Greeks to increase memory; students would put rosemary sprigs in their hair while studying for exams. Mourners would place rosemary in the grave with their loved ones as a symbol of remembrance. In old England rosemary’s ability to enhance memory transformed it into a symbol of fidelity.


Potato Leek Soup

4 large potatoes, peeled and cubed
3 leeks, chopped
1 onion, chopped
4 tablespoons butter
1 tablespoon fresh rosemary, chopped
2 tablespoons flour
250 ml light cooking cream
6 cups vegetable stock
Salt and crushed pepper to taste

Directions

Sautee the potatoes, leeks, onions and rosemary in the butter for about 10 minutes.

Add the flour to the cream and shake or mix well. Add the cream and vegetable stock and simmer for a half hour.

Put the soup in a food processor and puree.

Reheat if necessary, serve with crusty bread. Serves at least six.


by Michele Dennis email

Autumn means cooler weather, apples and baking...

Bite into an apple from your local grower and you can immediately tell the difference between it and the average supermarket apple. A fresh local apple is crunchy, clean and crisp tasting. You can just about taste the cool autumn air in a local apple. A supermarket apple can travel thousands of kilometres and sit for up to ten months before you buy it. Apples are rich in vitamin c and fibre and children love them. There is just something so satisfying about biting into a fresh apple on an autumn day.

No one is certain of the early history of the apple but there are records of apples dating back to ancient Egypt, other civilizations around the Caspian Sea and also in China. In the 13th century BC, the famous Ramses II decreed that apples of various varieties were to be cultivated in the Nile Delta. In ancient Rome the great Roman statesmen Pliny the Elder, recognized 37 different types of apples in his ancient scroll the Historia naturalis (www.vergparadise.com) The Greeks were growing several varieties of apples by the late 300’s BC. Researchers have even found the charred remains of apples at a Stone Age village in Switzerland (www.newint.org)

The first trees that produced sweet, crunchy apples similar to the ones we enjoy today were located many thousands of years ago near the modern city of Alma-Ata, Kazakhstan. The first apples to be brought to Australia were by Captain Bligh on the Bounty.

If your want to grow your own apples you will want to do some research, however there are apple trees that can be grown in moderate climates and even in a container on your balcony.

Rapadura sugar is made from organically grown sugar cane and is not refined. Unfortunately it is mainly imported from Brazil and Colombia. Because it is not separated and processed it retains the vitamins and minerals found in sugar cane and molasses, which makes it high in iron and trace elements such as magnesium. Use it by substituting 1 for 1 for most sugars while baking.

This simple crumb cake is great for school lunches, afternoon tea or a cup of coffee with a friend. Baking should be easy, fun and even spontaneous so keep your pantry stocked and don’t be afraid to substitute ingredients if you don’t have something on hand.

Apple Crumb Cake

125 g butter, room temperature
250 g rapadura sugar
2 eggs
1 teaspoon vanilla
500 g flour
1/2 teaspoon baking soda
250 g plain yoghurt
2 large baking apples, peeled, cored and diced.

Topping

125 g rapedura or brown sugar
125 g chopped pecans
1 teaspoon cinnamon
1 tablespoon melted butter

Preheat oven to 180. Grease and flour a 9 x 13in (23 x 33 cm) baking pan.

In large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, blending well. Stir in vanilla. In another bowl, mix together flour, baking powder, baking soda and salt. Add flour mixture to creamed mixture in batches alternating with the yoghurt, mix until well blended. Stir in apples and pour into cake pan.

In small bowl, stir together brown sugar, nuts, cinnamon and butter. Sprinkle evenly over the cake. Bake until top is golden brown, and a toothpick inserted in the centre comes out clean about 50- 55 minutes. Cool in the pan for 15-20 minutes; turn the cake onto a wire rack and then invert onto serving platter.

Michele Dennis

In Season in April - Eggplant & Fennel

Many of us have access to fresh local produce either at your local farmers market, buying a box of fresh veggies from a farmer. Your local shop may carry produce that hasn’t travelled very far or maybe you grow some of your own produce.

It is very satisfying to shop local on many levels from reducing your carbon footprint to enhancing your involvement in the community.

However, we may occasionally look at the produce in season and wonder how to cook with it. Possibly you have one recipe for a vegetable that is in season but your garden gave you enough for every night of the week. Kindred would like to help you with your weekly menu by giving you a recipe that incorporates in season produce, vegetables you will most likely find fresh from your local growers.

During the month of April many Australians will be able to access fresh eggplant (aubergine) and fennel.

Eggplant is native to Sri Lanka and Southern India and is a member of the nightshade family and is closely related to the tomato and potato. It is a low-fat, high fibre vegetable packed with vitamin A and C, niacin, folic acid and the minerals iron, calcium, magnesium and potassium. The skin is rich in flavonoids and other antioxidants.

The plant itself is very nice looking with beautiful flowers and can be grown in a pot if need be. They require a long warm season and careful attention for a good harvest

Fennel has a long history dating back to early Greece where they used it as a slimming agent. During Charlemagne’s time it was used to give courage and for eye health as well as warding off evil spirits and keeping fleas at bay. It is high in iron, carotene, folic acid and vitamin C. Fennel also has many medicinal benefits and is great for juicing.

If you would like to try growing your own fennel keep in mind that being native to the Mediterranean, it likes plenty of sun. It does not do well in clay soil but can stand fairly poor conditions.


Grilled eggplant salad with sautéed fennel and onion

Ingredients

1 large or 2-3 smaller eggplant, peeled
sea salt
freshly ground black pepper, divided
1 large fennel bulb, chopped
2 cups chopped yellow onion
2 cups trimmed rocket
1 teaspoon balsamic vinegar, white if available
1 teaspoon extra virgin olive oil, and some for brushing the eggplant
large handful quartered cherry tomatoes
2 ounces crumbled goat cheese
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh thyme

Preparation

Prepare grill to medium heat.

Cut eggplant crossways into 13 mm slices. Brush both sides of the eggplant with olive oil; sprinkle with salt and pepper. Place on oiled grill rack or use a grill basket if you have one; grill 7 minutes on each side or until browned. Set eggplant slices aside.

Heat a large skillet over medium-high heat. Coat the pan with olive oil. Add fennel and onion; sauté 8 minutes or until vegetables are tender and lightly browned.

Combine rocket, vinegar, and oil in a medium bowl; salt and pepper to taste; toss gently to coat. Arrange rocket mixture on a serving platter, top with grilled eggplant slices. Arrange fennel mixture on top of eggplant, top with tomatoes and cheese. Sprinkle the chopped basil and thyme evenly over cheese.

Serve with crusty bread and a main for 4 people or as a entrée it serves 8.