A few years ago, in 2007, I attended my first Earth Day Fair in Pueblo, CO. That’s where I met Tisha Casida, the publisher of That’s Natural Marketing. She published a local, advertisement-driven news-magazine that featured articles written by business people and health professionals. That was the start of a close friendship and a few years practicing marketing, writing, advertising, and sales. Those were great days, but my passion has always been in the kitchen.
This year, instead of heading out to a festival, I’m going to make my kitchen more green and create a dinner to support local businesses. The food you eat travels miles and miles, and the miles that the food travel costs our environment. It is important that we learn to purchase our foods from farmers that are from our same areas.
I’m fortunate to live near the Pike Place Market, but you probably have farmers markets nearby. Check Local Harvest to see if there is one near you. You can also support local farmers by joining CSA programs. Be sure to carry bags or baskets to help you carry your produce around. Reuse bags to make the experience even more environmentally wise.
Gingered Carrot soup 2 pounds carrots, peeled and chopped 4 cups water 1 tablespoon butter 1 ½ cup chopped onion 2 cloves garlic, minced 2 tablespoons grated ginger 1 ½ teaspoons salt ¼ teaspoon each cumin, ground fennel, cinnamon, allspice, dried mint 3-4 tablespoons lemon juice 1 cup lightly toasted cashews 1 cup chicken broth, optional Cook carrots until soft. Add other ingredients. Cook until all are soft. Blend in food processor.Thin with water or chicken broth, if needed.