Is it coincidence that the longer my day job relates to the high-level, big questions related to agriculture and environment, the more this blog tends to harbour my musings on the most local-centric, quotidien of topics? I promise that this is not based on what prompts the most page views, although the spike when a recipe gets posted is quite encouraging. But I think this is a natural counterbalance to thinking in less concrete and tangible terms throughout the day, just as teaching yoga or going for a swim is a counter to sitting at a desk (even if that sitting happens on an exercise ball...). To be perfectly honest, while My Munchable Musings began largely as a way of putting pen to paper about environmental topics related to food and agriculture, it has become a rather selfish endeavor, a means by which to maintain my sanity, a venue to share a love of produce, markets, and baking.
But in all seriousness, there is much to be said about and learned from the local. For me, discussing those beautifully ugly heirloom tomatoes, or the fantastic new variety of green, is a way to internalize the direct experiences with our massive and complex food 'system'. Yesterday I mentioned that this week is a celebration of farmers markets, and all that that carries with it - the feeling of community; support of local economies; an understanding of the life of food prior to entering one's house; and of course appreciation of the farmer his/herself. And then there is the produce itself.
Summer in DC may be humid and hot, with mosquitoes galore a vestige of what was once a swamp. But summer, particular the month of August, brings with it such bounty longed for during the other 300 or so days of the year. Young root veggies, where the vibrantly rouged beets are still exceptionally tender and sweet. Ears of corn easily eaten fresh, void of grill or pot. And then there are the peaches; the juicy yet fragile stone fruit that seems to be the epitome of summer. Understandably, I trek home every Sunday with more peaches than one petite person could feasibly consume in one week, but I do make a decent dent. Here is one way I manage...
Ruby Peach Refresher (how corny sounding...)
1/2 banana (or add an extra peach, instead...)
1 small red beet, thinly sliced
1/2 cup hibiscus tea
5 drops (or 1/8 tsp powdered) stevia
1. Puree using your handy dandy immersion blender (or one of those fancy stand blenders, if you happen to have one...). Enjoy!