Reflecting on the Word Locavore

The word Locavore was the Oxford word of the year in 2007, and according to Ben Zimmer, editor for American dictionaries at Oxford University Press, the word ‘locavore’ shows how food-lovers can enjoy what they eat while still appreciating the impact they have on the environment. Ben adds, "It’s significant in that it brings together eating and ecology in a new way.” Most people use the term when considering food purchases within a 100 mile radius from where they live. It's a smart idea which benefits local growers and ranchers as well as consumers, who end up with food that is fresher and usually tastes better.

Being a locavore in western South Dakota during the winter months can be a challenge when it comes to produce, unless you've 'put up' a good amount of fresh fruits and vegetables from the summer. Yes, this is ideal and it's true that I do have mint from my garden drying in our shed, and one butternut squash from Mitchell, but that's not going to get us too far.

But today, with the sun shining and sparkly snow melting, I am once again inspired to consider local eating and really, local living. Local living can mean a lot of things. I see it as eating, gardening, shopping, even vacationing (you know, staycation) in my own backyard. The Black Hills are amazingly rich with treasures and it's true, we have enjoyed many of them.

So I am moving to a local living focus yet still with the Black Hills Locavore as a strong base because I still believe, eating locally is a great start to true local living.

Sunday Morning Pancakes

Sundays are really about pancakes. In our house, that means gluten (wheat) free, casein (milk) free, soy free and artificial anything. They were delicious!

Here's the recipe:

1 cup potato starch
5/8 cup each chickpea and brown rice flour
1/4 plus a tbsp arrowroot flour
2 tbsp sugar
1 tsp baking soda
pinch of salt

1/3 cup canola oil
1/2 tsp vanilla
1/2 cup applesauce
1 cup water

Mix the wet items together in one bowl and mix all the dry ingredients together in a separate bowl. Then mix the dry ingredients into the wet and mix well.

In a hot non-stick skillet, heat up a bit of canola oil and scoop 1/4 cup for each pancake.

Enjoy with 100% maple syrup or as Jack likes it, sprinkled with sugar. Yum!

Tonight is a night of Bliss!

How blissful! Tonight is a night of Bliss from the makers of Coconut Bliss which is by far the most delicious ice cream you will ever taste.

Since Jack is on a gluten / dairy / soy-free diet, we are always looking for food options. Now, I do make him a lot of things from scratch like pizza, muffins, lasagna and popsicles but it's always nice to find something that is ready to go. We were first introduced to Coconut Bliss at the Good Earth Natural Foods in downtown Spearfish.

The gang at Coconut Bliss is smart to use social media to keep in touch with their many fans. I found out about the Night of Bliss contest on Facebook and entered. And sa-weeet! I am one of the winners and the only winner from South Dakota :-) I received a box full of all sorts of goodies including free Coconut Bliss (coupons), fun toppings, a t-shirt and a cool handmade bowl.

Click here to see all the poetry entries. Here is the poem I entered:

Coconut Bliss is a delight
Here in the Black Hills
I sometimes finish the whole thing
It's what cures all my ills

South Dakota can see its share of snow
In fall and winter time
But my Naked Coconut Bliss
Keeps me warm and fine

So tonight our court is having a progressive dinner party and we are the first house so I am serving Coconut Bliss, champagne and lemon verbena infused vodka I made from my garden. Doesn't that sound like a perfect first course?

Check it out A Night of Bliss and do have a blissful day!

Snow!

Snow in the 'fish! That's Crow Peak in the background. Doesn't it look like Mount Doom from Lord of the Rings?

Turkey Time, Take 2

Yeah turkey! Now this turkey has been chilling in our freezer for almost a year so it was fine time to launch him into the oven. It was delicious and Jack particularly liked the crispy wings.

I really need a larger roasting pan set up!

Turkey Time

Fall is really in the air in the Black Hills and leaves are blowing everywhere. I love this time of year! It's time for turkey. Crisp, roasted turkey with mashed potatoes and spinach salad is on the menu for Sunday. Tom is in the refrigerator thawing out and I am considering the menu. It will be gluten / casein / soy free so everyone in the family can enjoy it. Simple is best when it comes to the turkey. The only thing special I like to do is add apples, onions and fresh herbs to the cavity (that get tossed) and herbs under the skin. I still have some fresh orange thyme from my garden so that will be the ticket.

Mashed potatoes will be done with olive oil instead of butter and hemp milk instead of cream. I'm infusing rosemary in the EVOO which adds a great flavor. A little roasted garlic too.

For the spinach salad, it's just fresh spinach and whatever I have available. Toasted pine nuts for sure.

Baked apples for dessert? Yes, I am ready for this pre-Thanksgiving feast!

Pumpkin Seed Encrusted Lamb Loin Chops - Black Hills Local Flavor!

Pumpkin and lamb just seem to go together in the Black Hills! I am sharing this delicous sounding recipe from a e-newsletter I receive from http://www.foodbuzz.com/. We purchase our lamb from The Butcher Shop in Spearfish but have considered buying a whole or half lamb instead since we love it so much. That's on my research to-do list. Local pumpkins can be found now at the Runnings stand in Spearfish for $3 each. You have to ask yourself, why would you buy a pumpkin at Wal-Mart for $4 from who knows where, when you can support your local farmer and buy a local pumpkin for less? Gage's Garden's and the Farmer's Market (next to Crow Peak Brewery) are also carrying pumpkins.

Pumpkin Seed Encrusted Lamb Loin Chops

BTW - here's the secret to pumpkin seeds. In fact, I cook ALL my squash seeds like this. You will too once you try this simple process.

Scoop out all seeds from the pumpkin (or squash) and remove as much of the goo as possible via rinsing. Pat seeds dry. Pre-heat the oven to 450 and put tinfoil on a cookie sheet. Plop the seeds on the cookie sheet and pour enough EVOO to coat so each seed is shiny but not drenched. Spread them out on the foil and pop in the oven. Now watch them! As soon as you hear one 'pop'! take a look and give them a shake. Do that again. We're talking only a few minutes and they will be done. You'll know they are done when they are golden brown. I like to sprinkle a little salt but that's it. You can get creative and add other spices too. Let them cool for a minute and dig in or crush / use in your favorite recipe. They are crisp and delicious!

Can't wait to try these on the lamb!