A “Live with the Parents” Locavore Musing

29 Sep

A guest blog post by our intern Kim:

I’m not extraordinarily proud of it, but like many college graduates these days (or so I tell myself), I have moved back home with my parents. Moving home certainly wasn’t my first choice, but after obtaining an unpaid internship at the NOFA-NY headquarters near my Rochester-suburb hometown of Honeoye Falls, moving home seemed like a good option. And, come to think of it, the only real downfall has been the reentrance of sister-clothes-sharing-related problems into my life.

The upsides to living at home are many. Most notably, free food. And, since the beginning of this month, a definite upside has been sharing the Locavore experience with my family. I’d say we’ve always been about middle of the road when it comes to family meals- we eat together several nights a week, but certainly don’t stick around for a family game night. However, the combination of locavore month and my guilt about living parasitically off of my family without pitching in financially has led me to help out by taking the reins when it comes to cooking dinner.

I never cooked much before college, or even thought about food much for that matter. But when I began to learn about the food system in various courses, anything relating to food, organics, health, and agriculture really began to catch my attention. And, I met some great people in college who could really cook. Like most people, I could always make a few simple things, but I never really got to experiment with cooking until I moved back home this summer.

Having more local ingredients in the house and ingredients from our garden has basically led to a large increase in the number of fresh vegetables we have laying around at any time. This has changed the way I cook because it has allowed me to tryout dishes that I would never have thought of cooking from scratch before. For example, one of my favorite comfort foods is grilled cheese and tomato soup. I’ve always used the typical canned Campbell’s tomato soup for this. However, when I was craving it last week, we were basically drowning in tomatoes from our garden, so I decided to make home-made tomato soup- which I really had no idea how to make, but it ended up being delicious!! I added ingredients that I liked, and some things from our garden- like green peppers and chives- and a lot more onion than the recipe called for. The difference from a can of Campbell’s soup was extraordinary. I liked my soup because it was unique!

I have four sisters, and it is definitely nice to be known now as ‘the one who can cook.’ And, I love the feeling of cooking for my family- especially when they enjoy it, which they most often do!

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