January’s small change was a resounding success, and just in time, too. The plan was to buy local apples only, the idea being that following through on this plan would get us (i.e., Beckett and the Critter) to the local farmers’ market, where we would be likely to indulge on even more local produce. And indulge we did: in local squash, potatoes, sweet potatoes, carrots, onions, eggs, and even spinach! Yes, spinach! We can get dark leafy greens from local sources even in winter! Even in Brooklyn! I’m told that kale and collard greens and who knows what else have been available at the market, in addition to the spinach. Excellent!
I say “just in time,” though, because this news has got me completely disheartened. And, frankly, it’s not Monsanto that’s pissing me off (it’s Monsanto, what do you expect?) so much as Whole Foods Market, Organic Valley, and Stonyfield Farms. I’m restraining myself from dropping a lot of F-bombs here, but SERIOUSLY? @#$% you, Stonyfield Farms, I mean REALLY @$% YOU. I doubt that boycotting Organic Valley and Stonyfield Farms will change a damn thing (we don’t really shop at Whole Foods), but I also don’t really want to give them any more of my money. Except … virtually all of our dairy comes from them. Argh.
I’m feeling overwhelmed. The small change I was planning to make for February just feels so, so stupidly small. Stupid stupid stupid. But, though January’s small change was successful, January was otherwise not such a great month. Right now I need to take it easy, take better care of myself. It’s not the time for me or my family to be making sweeping, grandiose changes. So, what do to?
Well, folks, here’s the plan for February:
- Stick with the original plan for the month, which is to take the first step in the direction of baking more of our bread instead of buying it from the store. That first step? Just bake one loaf of this bread (via Blue Milk). Just one loaf … because I’m sure that once I bake one, I’ll want to make more.
- Look ahead to March, April, May, and so on with questions, such as, How much further can we go with this farmers’ market thing? Can we get yogurt from local sources? Cheese? Milk? What other dairy do we eat, anyway? And, hell, how hard is it to make your own yogurt? (They make it at Zen Mountain Monastery, and my impression is that while it may or may not be difficult, it’s definitely time consuming.)
- Meanwhile, find something besides cheese sandwiches to give the Critter for his twice-a-week school lunches. Will you eat my homemade hummus, Critter? Please, please, please???
What changes have you been making in your kitchen? Please do share! I’m no foodie, so I’m hungry for good ideas!