‘LOCAL FOOD’ MOVEMENT IN WAYNEDALE
Hardy’s Farm Market, the community gardens along Bluffton Road across from Spyro’s, the victory gardens that dot the landscape in Waynedale all go to show that Waynedale has been a part of the local food movement, long before it was cool.
But, the local food movement in Waynedale could get even better. Let’s hear what Victoria Wesseler of Going Local Indiana has to say about the benefits of local foods and how they can drive our economy.
“It really is better in so many ways! Thing about this–We have grown so distant from our food. We generally know very little about the food we buy or consume. What an act of faith it is each day to put into our bodies and those of our loved ones foods that we know so little about. Where did it come from? How was it grown? How was it handled? How was it stored and processed? How was it shipped? Is it really safe to eat? More and more of us want answers to those questions. And the answer is to eat local food whenever possible.
Eating local food is good for us, good for our local economies, and good for the environment. In the process we improve not only our lives but enhancing the economies of our rural communities. We not only build stronger and healthier bodies, we build a stronger and healthier economy.
“When we sustain and nurture ourselves with local foods, we sustain and nurture the world around us. We can do a lot of good by eating well!” Ephriam Smiley, a master gardener and employee of Maplewood Elementary makes sure that every school he works in has an indoor garden and he has also developed a 200-yard community garden off of Tillman Road. The garden is tilled by the Garden Angels project and the produce goes to low-income citizens. Another great way that local food movement works for the economy.
Recently, during a meeting with Shannon and Tom Bleankney, Shannon, the Waynedale Elementary School PTA president, suggested a fruit and vegetable market in Waynedale. And in the past couple of weeks it has been noticed that a fruit and vegetable vendor has been selling their produce across from Azar’s at the vacant lot there.
At the coming Waynedale Picnic on August 30, the Waynedale Green Alliance will have materials available for those who want to become more informed about natural foods, food co-ops and the local food movement.
A farmer’s market in Waynedale? Hey! It’s worth thinking about. And so is this great recipe from Victoria Wesseler.
Just imagine…Ratatouille could come to Waynedale!
Ratatouille
2 small Japanese eggplants
2 small zucchini
2 small yellow crookneck squash
2 small red, yellow, or orange bell peppers
1 medium yellow onion
4 tablespoons olive oil, divided
1 cup diced fresh Roma tomatoes (I leave the peels on and don’t seed them. But you can peel the tomatoes and de-seed them if you prefer.)
¼ cup water
2 teaspoons minced fresh garlic
Salt and pepper
1/2 cup finely chopped fresh basil leaves
·Cut eggplants, zucchinis, yellow squashes, bell peppers and onion into 1/2-inch dice.
·In a large heavy skillet cook eggplant in 1 tablespoon oil over moderate heat, stirring, until tender and slightly browned on the edges. Transfer to a bowl.
·In the same skillet add 1 tablespoon of the olive oil and cook zucchini and yellow squash, over moderate heat, until tender and slightly browned on the edges. Transfer to the bowl with the eggplant.
·In the same skillet, add one tablespoon of the olive oil and cook the bell peppers until they are tender and slightly brown around the edges. Transfer to the eggplant mixture bowl.
·In the same skillet, add the remaining tablespoon of the olive oil and cook the onions until they are tender and slightly brown around the edges.
·Deglaze the skillet with the tomatoes and the water.
·Add the garlic to the tomatoes. Cook, stirring constantly, for one minute. Transfer to bowl with eggplant mixture.
·Gently stir all vegetables with a rubber spatula to blend. Add salt and pepper to taste.
·Let the ratatouille sit, covered, for an hour.
·Sprinkle with the fresh basil and serve at room temperature.
Makes 4 side dish servings.
Note: Ratatouille makes a great side dish for chicken, beef, pork, or fish. Try serving the ratatouille over whole wheat ziti, whole wheat couscous, or brown rice for a vegetarian dish. It also makes a nice appetizer served on crackers or grilled bread.
Recipe by Victoria Wesseler
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