Archives for May 2012

NC Ranks 32nd in Supporting Local Foods  :(

NC Ranks 32nd in Supporting Local Foods :(

Do you buy ‘local’ carrots from your supermarket?  Want to guess how many miles that the average  ‘local’ carrot travels to get to the supermarket shelves?  (Brace yourself – this is UGLY!)

1800 miles!!!

So much for lessening your carbon footprint by buying ‘locally’….

The truth of the matter is that, most times, you are only buying locally if you are going to local farmer’s markets or local farms.  Sad, but true!  We, as NC citizens, need to join the locavorism movement.  I am sure you are wondering what I am trying to get you into now~  Read on:

The term “locavore,” and the locavorism movement, are both comparatively recent. “Locavore” made its first appearance in 2005 and was designated the 2007 Word of the Year by the Oxford American Dictionary. As a movement, locavorism advocates a preference for local food for a variety of reasons, including:

  • Local food travels much less distance to market than typical fresh or processed grocery store foods, therefore using less fuel and generating fewer greenhouse gases.
  • Local food is fresher, and therefore healthier, spending less time in transit from farm to plate, and therefore losing fewer nutrients and incurring less spoilage.
  • Local food encourages diversification of local agriculture, which reduces the reliance on monoculture — single crops grown over a wide area to the detriment of soils.
  • Local food encourages the consumption of organic foods and reduces reliance on artificial fertilizers and pesticides.
  • Local foods create local jobs by supporting family farms and the development of local food processing and distribution systems.
  • Local foods create more vibrant communities by connecting people with the farmers and food producers who bring them healthy local foods.*

Need I say more?

The good news is that this is the time of year when buying locally becomes much easier as Farmer’s Markets and roadside fresh veggie/fruit stands crop up daily!  Better yet, grow your own!!! (see posts in ‘Gardening’ section of my site)  You don’t have to have a farm or acreage to grow your own veggies – trust me!

Come on, North Carolina!!!  Join Crazy Good Creations in supporting our local farmers, lowering our carbon footprint and improving our health by getting more nutrients from the foods we eat.

Buy locally – it is just that simple!!!!


Salad With Strawberry Balsamic Vinaigrette

Salad With Strawberry Balsamic Vinaigrette

‘Tis strawberry season here in the South so I have a ‘crazy good’ family favorite for you which is perfect for this time of year…

This side dish is a delicious compliment to any meal!

Strawberry Balsamic Vinaigrette

  • 2 -3 teaspoons strawberry jam (I use homemade freezer jam)
  • 1 Tablespoon balsamic vinegar
  • 3 Tablespoons EVOO (extra virgin olive oil)
  • Salt/Pepper to taste

Place jam and vinegar in a bowl and whisk.  Pour EVOO in slowly and continue to whisk vigorously.  Salt and pepper to taste.  This is best made ahead of time so the flavors can get’ all married up and everything’.     🙂   Make a double batch of this vinaigrette so you can have a salad for lunch the next day.  You will want to – it is that good!!!

Garden Fresh Salad

  • Mixed baby spring greens
  • 1 pint strawberries, sliced
  • Roasted walnuts (optional)
  • Gorgonzola cheese (optional)

Use greens of your choice – we prefer mixed baby spring greens from our garden on the front lawn.  Pour vinaigrette over greens and toss gently.  Add roasted walnuts and gorgonzola if desired (we DESIRE big time – such a great combination of flavors!).  Spread sliced strawberries over the top of the greens.

Serve and enjoy!


Meatless Monday

Meatless Monday

Meatless Monday?  Come on, join us in this venture!  There are health benefits, as well as environmental benefits when you leave meat out of your diet just one day per week.

“Going meatless once a week may reduce your risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes and obesity.  It can also help reduce your carbon footprint and save precious resources like fresh water and fossil fuel.”*

With fresh veggie season upon us now is the perfect time to give this a go!  Who doesn’t love a veggie platter???  Or how about a big, old pot of pinto beans, Gigi salad and cornbread???  Super simple and oh so good!!!

Pinto Beans

  • 3 C     Dried Pintos
  • 1T      Coconut Oil
  • Pepper/Salt to taste

Add water until about one inch above beans in pot.  Add 1 T coconut oil and pepper to taste.  Bring to a rolling boil for about 10 – 15 minutes.  Lower heat and simmer, adding water as needed for approximately 3 hours.  Gigi’s Tip:  Do not add salt until the last 30 minutes or so of cooking.  This allows the broth to thicken.

Gigi’s Salad

  • Lettuce – Torn into bite sized pieces
  • Kosher Dill Pickles – Diced
  • Onion – Diced
Gigi’s Special Dressing for Salad
  • Mayonnaise
  • Vinegar
  • Kosher Pickle Juice
  • Sugar
  • Salt/Pepper to taste
Blend all ingredients and then pour over salad and toss!!!

There is just something about the combination of the salad with the pinto beans…

Thank you, Mother, for passing this amazing family tradition down to me.  Hope you don’t mind me sharing the goodness….

Meatless Monday Rocks!!!!