My to-read pile is pretty huge. So huge it has spawned sub-piles, one of which I thought might interest Bellevue Farmers Marketgoers. I'd love to hear if anyone has read these or has opinions on them, or we can read them together over the coming months. In any case, I'll be posting reviews here and on Goodreads.
In no particular order:
Change Comes to Dinner: How Vertical Farmers, Urban Growers, and Other Innovators are Revolutionizing How America Eats by Katherine Gustafson. The author explores alternatives to the industrial food system, including a farm truck that picks up goods from local producers and brings them to urban locations, producer co-ops, food grown hydroponically in storage containers. So far, so interesting.
2. Year of Plenty by Craig Goodwin. A Spokane pastor and his family spend a year changing the way they approach food, going local, simple and greener.
Tuesday, January 31, 2012
Tuesday, January 24, 2012
|Your run-of-the-mill Butterball breeder|
Now I've got to tell you, a humanely-raised local turkey, which grew up roaming organic pastures and supplementing its organic grain diet with delicacies like flaxseed and sea kelp, is no cheap date. Mine set me back $91, roughly double the price of a conventionally-raised gobbler as pictured above. (The photo is from an ABC news report on "turkey abuse" at a NC turkey "facility.") However, in my general addiction to Thrift, I've challenged myself to stretch that turkey into thirteen meals. Why thirteen? Because it makes the math come out even ($7 of meat and/or broth per meal for 4-5 people).
Meal #1: Fancy Turkey Sandwiches. When I used to work in the South of Market district of San Francisco, there was one deli that roasted a turkey every single day, slicing it up into the juiciest, most luscious sandwiches. My mouth still waters, thinking about it. When I planned Fancy Turkey Sandwiches, I had both them and Gilbert's on Main's yummy turkey bagel sandwich in mind. Ingredients: fancy artisan bread, cream cheese, homemade cranberry sauce, lettuce, and thin slices of cucumber. Two of my kids added cheddar.
Meal #2: Fancy Turkey Sandwiches.
Meal #3: Turkey Tortilla Soup. The very day I roasted the turkey, I stripped it of most meat, freezing the meat in packs of two cups each. Then I plunged the carcass in the stock pot with carrots, onion, and water and let it simmer most of the day. When that was done, I strained the broth and froze that in baggies of two cups each, leaving out enough for the first pot of soup.
Meal #4 Fancy Turkey Sandwiches. (I grant you, these were snow day lunches, every day after the first appearance of FTSes.)
Meal #5: Turkey a la King. Two cups of meat; chopped up, steamed vegetables; creamy sauce made with turkey broth, and egg noodles.
Meal #6: FTSes.
Meal #7: Turkey enchiladas. Mix the standard two cups of shredded meat with shredded cheese and salsa and roll 1/2 cup up in each 8" tortilla. Add a strip of cream cheese, if you like extra creamy. Pour enchilada sauce over, sprinkle with cheese and bake till it's how you like it. (I like the cheese not just melted, but browned on top. Maybe 30 minutes covered and 15 uncovered?)
Meal #8: Southern greens with Turkey leg. This one goes in the slow cooker along with some broth and a chipotle in adobo.
And that's how far I've gotten (apart from having just made myself an FTS on a leftover bagel I found in the freezer). I still have the frozen meat, broth, and enough wing and leg and neck bones to do another batch of broth. Thirteen meals shouldn't be a problem!
If you still have leftover turkey hiding out and a favorite recipe idea, please share. I've got pot pies and turkey-wild-rice casserole up my sleeve, but after that I may have to repeat. I think it's safe to say, however, that local/organic can still be thrifty if you put your mind to it. Next year I might need one turkey for the holidays and one for another thirteen-meal marathon!