I had been mulling over this local food project for quite a time now. This project is one gigantic habit-breaking attempt to reduce our household’s “food miles“–the distance that food travels from the source (usually a farm) to our refrigerator, plates and eventually our stomachs. This really is a meager attempt at reducing carbon footprint in our daily lives, considering how much traveling our family does in a year. But while we cannot afford to cut back on our leisure trips, we can at least take conscious effort to reduce carbon footprint in the food we eat. Continue reading the local food project
Turo & I were in Tagaytay yesterday on official business. Our meeting was at 2:30pm which gave us ample driving time past the 10:00am mark of the number coding scheme. We left at 11 and went on a slow drive to Tagaytay via C-5-SLEX-Daang Hari-Aguinaldo Highway route. Slow driving is such an indulgence these days we almost felt guilty on the road going there and back.
If you can’t go to market during the weekend, better do it in the middle of the week. Last night was Wednesday night and I made a lucky stop at Farmer’s Market. Vegetables were cheaper compared to post-Pepeng prices and there was greater variety. I bought lettuce for P120/kilo and basil for P80/kilo. Fruits were expectedly pricey as we near Christmas but I thought lemons at P12 a piece were a better deal than when you buy one for twenty pesos in the grocery.
I planned to make tuna pesto sandwiches for breakfast this morning and woke up extra early only to find out that Turo already cooked chicken sopas while I lulled the babies (and myself) to sleep. The leafy greens I bought last night will have to wait for another breakfast opportunity over the weekend. In such cases, storing vegetables, particularly the green leafy ones, are important if you want to maintain their crispness and freshness.
When I went to market the other day, I made it a point to pick out the reddest tomatoes from my suki‘s array of vegetables. Since our ref is working, I can re-stock on homemade sauces starting with the most basic, tomato sauce. But now I make it a point to only make sauces in moderate amounts. My heart broke when I had to throw away big bottles of pesto sauce and vinaigrettes after the flood. Again, lesson learned.
I like my tomato sauce thick and mildly spiced. I could have it spicier but the babies might not eat it so I came up with a mildly spiced version. I use dried chilis to flavor my tomato sauce. The bottle of chili flakes was thrown out after the flood as well. But Turo surprised me with dried Thai chilis from a barely surviving chili plant we have out back.
Today was the first time I went to the market after the flood. We kept buying food from the grocery since prices were high anyway and just to be sure as far as sanitary conditions are concerned. But by this time, I have gotten sick of eating and cooking meat and frozen fish. I wanted vegetables and fresh seafood.
The Marikina market is back in business. And so are the rest of the businesses in our area. It was as if the flood hadn’t happened. Which I think is a good thing.
I bought fish, shrimp, fish, shellfish, fish and vegetables. I refrained from buying Baguio-sourced vegetables which are at least 3x more expensive than usual. Sinigang veggies as I like to call them, as opposed to chopsuey veggies. But fish prices were quite low so I splurged.