Independence Day

I just returned from a much-needed vacation where my spouse and I explored ruins, spoke with people about a locavore diet and sustainable agriculture, visited a demo farm, and tasted local foods...in Ireland.  More on that in future posts.  Now back in America, I turn my attention to my own country.  Tomorrow is July 4th, our independence day.  Make it a day where we are independent from factory farms and unnecessary packaging.  When you plan the BBQ (perhaps with the radish rhubarb relish in my last post), will it be cloth napkins or paper?  What will you serve it on?  Where did the meat come from?  Maybe this year July 4th will be red, white, blue...and green.  Even one change makes a difference.

Here are two recipes to get you started.  The home-made whipped cream alone will reduce your carbon footprint simply by eliminating the throw-away container and expellant.

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Basic Buttermilk Pancakes

Taste of Scotland

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Prep: 5 minutes  Cook: 10-15 minutes  Makes ten 4” pancakes

1 egg

3/4 cup buttermilk

2 tbs. vegetable oil

1 cup unbleached flour

2 tsp. sugar

2 tsp. baking powder

1/2 tsp. salt

Beat egg in medium-sized bowl.  Whisk in buttermilk and oil.  Add remaining ingredients and beat until smooth.  Let batter sit 10 minutes to activate baking soda.  Preheat cast iron or stainless steel pan on medium,  until water droplets sizzle. Pour about 1/8 cup of batter onto buttered pan, working in a circle and adding a center pancake if room allows.  Cook  about 5 minutes per side, turning once.

Variations: Add 1 tsp. cinnamon or vanilla, 1/2 cup berries or cooked or canned apples, pears, or peaches.

Fourth of July: Top pancakes with slices of local organic strawberries, Maine (or closer) blueberries, and home-made whip cream.  To make whip cream, pour whipping cream into a blender or food processor.  (I use the Magic Bullet blender.)  Whip until desired thickness.  I like it as is, but to sweeten more, blend with confectionary sugar and vanilla extract.

Gluten-Free Option

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Turkey Burgers

Taste of Earth

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1 lb. local, lean ground turkey

1/2 yellow onion, diced

1 tbs. brown mustard (mustard powder for gluten-free)

1 tsp. organic curry

1 tsp. garlic powder

salt and pepper to taste

2 tbs. olive oil, divided

Sauté onions in 1 tbs. olive oil over medium heat until translucent.  In  5 quart bowl, mix well with ground turkey and spices.  Form into patties 3” in diameter and 1” thick.  Cook with wood charcoal on grill or in 1 tbs. olive oil over medium/low heat 8 minutes one side, 5-8 minutes on the other.  Serve on toasted whole wheat rolls or for gluten/low carb option, in a wrap with lettuce, tomato, and diced red onion.  Great with radish rhubarb relish!