The Community Table

I am still ruminating (pun intended) on questions about community relationship-building and what makes for sustainable, healthy living. I have re-read Barbara Kingsolver’s Animal, Vegetable, Miracle, and I hope to attend a discussion based on the book at Third Pres. in Rochester this Sunday. I have also just completed Gary Hishberg’s Stirring It Up. Gary is the CE-YO of Stonyfield Yogurt, a company that is committed to organic and to building a business that is not only profitable, but good for the earth. Yesterday, I picked a bucket full of blueberries. My vegetable garden (patch) has been drinking in all the rain and there are signs that it just may yield some decent produce this summer. My experience with the food culture in France was a fresh reminder of how rewarding it can be to eat food that is prepared with fresh ingredients and eaten around a table with others, for pleasure, without attachment to efficiency.

Meanwhile, I had an epiphany about the communities of Ontario and Walworth. This is a community with a strong agricultural identity. Orchards and vineyards still grace our landscape, and vegetable gardens, even modest fields of crops can be found here. Yet we are also a community of new housing developments, ball fields, and businesses. The 104 corridor is lined with auto dealerships and gas stations…with fuel prices rising, what is the future for these places of business? It seems like there’s an unprecedented number of homes for sale right now. I have frequently heard laments that we lack community cohesiveness—that we are a community of individuals, households, and organizations without a center that holds.

I wonder if such a ‘center’ could be found be reclaiming our agricultural identity to establish a healthy, sustainable food culture for Ontario? Could a farmer’s market bring people together? Could our new community center be a venue for classes on organic gardening, cooking organically, even canning, freezing, preserving foods grown locally? Could a web site be a place to share stories and recipes? Given the popularity of the ubiquitous fund-raising meals of various civic and church organizations, could it be time to add periodic meals that feature an all-organic menu – not as a means of raising funds, but to raise awareness and to build relationships around a common concern for the health of our bodies and the healing of the earth?

As I continue ruminating...and reading....and experimenting with the food culture in my own home, I wonder what the fruits of this Sabbatical season will be?

Blessings to all,

Cheryl

Summer Culinary Capers

You should see the vegetable garden at Camp Whitman! Inspired by this year's environmental focus, our cook, Cathi Wallwork, and her family planted a garden that will soon be brimming with fresh produce. Along with the usual assortment of summer veggies, there are herbs, sunflowers, and other brightly colored flowers to attract bees and butterflies. The soil on the shores of Seneca Lake must be nutrient rich, because that garden is growing at an astounding rate. Cathi has been inviting campers to sit in the garden with her, where she tells stories, shows her garden journal, complete with pictures of the garden-in-the-making, and invites campers to write down their own comments. What a wonderful addition to our environmental focus!

At home, my garden is growing at a slower, albeit steady pace. I have hope that we may get to enjoy some tomatoes, peppers and squash by summer's end. Earlier this year, I read Barbara Kingsolver's book, Animal, Vegetable, Miracle. It is the story of the author's family's adventures in becoming locavores - eating only what they could produce or purchase in the geographical region in which they live. Concerned about the environmental impacts associated with growing and transporting foods all over the country, and wanting to eat foods that are healthier and tastier, Barbara and her family made a commitment to eat locally for one year, and then wrote a book about the experience. The book is full of information, inspiration, and recipes.

Anticipating the season of fresh, New York grown produce, I am reading the book again. On Saturday, I visited the Webster Farmer's Market, where I found a nice assortment of local fruits, veggies, and baked goods. Next weekend, I hope to check out the market in Fairport. With my first zucchini of the season, I made Zucchini Chocolate Chip cookies. They are delicious. Anyone anticipating a bumper crop of zucchini can check out the recipe at www.animalvegetablemiracle.com

In a week, I will return to Camp Whitman for Middle School Girl Power Camp. I hope to involve the girls in the garden, and we will undoubtedly try out some recipes that feature fresh veggies and fruits. I wonder if I can convince a group of Middle School girls of the pleasure that fresh, well-prepared and healthy food can bring. This week, I'll be trying out some more recipes!

Blessings and Bon Appetit to all,

Cheryl