A Locavore's View of MyPlate

Article first published as Where's the Local and Seasonal in MyPlate? on Technorati. First Lady Michelle Obama made news last week when she introduced the USDA's new nutrition representation, MyPlate. The color-coded memory devise shows a plate half full of fruits and vegetables. Grains are recommended to fill slightly larger than a quarter of the plate with small portions of protein and dairy.

The visual representation has been hailed as a vast improvement to the previous pyramid scheme. Vegetarians are praising that the word meat has been updated to protein, recognizing that protein can be found in many foods. Dietitians are pleased that the 'eat sparingly' category that once included sugar and fats has been removed entirely. Choosing whole grains and drinking water regularly is clearly suggested in the USDA's written explanations.

But one ideal is completely missing from the MyPlate USDA information: local and seasonal. No mention is made of where to purchase meal ingredients, yet sourcing has a great impact on individual and environmental health.

Locally-sourced produce is picked at the peak of ripeness, containing the most nutrients and best taste possible. When a peach travels from South America to Ohio, for instance, fuel cost is high whereas buying locally saves considerable environmental resources.

Seasonal availability is another important consideration in making healthy food choices. Eating only what is in season makes families choose a wide variety of produce, a top recommendation of dietitians. Fortunately in most states, local dairy and meat is in season year round.

Contrary to popular belief, shopping the local farmer's market is actually more affordable than buying at a grocery store. Buying locally returns money to the local economy in greater percentages than choosing national chains.

The evidence is clear that eating locally and seasonally is best for personal, environmental, and economic health. Perhaps the next iteration of MyPlate will include preference for local food sources.

Added to Simple Lives Thursday, 47th Edition.

Meal Plan: October 24, 2010

This post is part of Menu Plan Monday but I have to start with Sunday. Tonight, Alex made a wonderful paella with shrimp, mussels, and clams for his mother's birthday dinner.  Served with steamed brussel sprouts on the side, the shellfish-loving Baillieul family appreciated every bite.

Here's what we'll eat the rest of the week:

Monday - parent observation night for Lil's ballet followed by Mad Mex for dinner

Tuesday - baked Mahi, roasted homegrown sweet potatoes, and salad

Wednesday - dinner with my parents, last fruit CSA pickup (boo hoo!)

Thursday - adzuki beans and greens soup for extended family to nosh on before or after trick or treat

Friday - spaghetti and homemade meatballs with homegrown tomato sauce

Saturday - Halloween party at Lil's friend's house

Sunday - Alex's family dinner

I have fresh beets and pears to process this week.  I think I'll make some pickled beets for my grandmother and make most of the pears into brandied pears.  There are always more apples to dehydrate and make into sauce...

Great in Every Season Frittata

One of our favorite meals year round is frittata.  It makes perfect use of whatever vegetables are in season, is easily made with local ingredients, and can be served for breakfast, lunch, or dinner.  Essentially a crustless quiche, frittata is a classical dish that is dead simple to prepare.

Here's a skeleton recipe that can be adapted for whatever ingredients you have on hand.  The technique is always the same.

First, chop and sweat one half of a large onion in a drizzle of olive oil in a cast iron skillet.  Add two cloves of garlic (or more to your liking), and four cups of chopped vegetables.  In winter, try mushrooms and kale, spinach and peas are nice in the spring, tomato and beans are tasty in summer, and the fall bears chard and peppers.  Cook vegetables until slightly caramelized. 

Meanwhile, make the egg mixture.  Whisk six eggs, local preferred, with one half cup milk, one teaspoon salt, and several twists of black pepper until foamy. Add one tablespoon fresh herbs or one teaspoon dried to the egg mixture.

Assemble the frittata by pouring the egg mixture over the vegetables.  Top with one half to one cup of cheese (shredded cheddar or swiss, feta, goat cheese, or your favorite).

Place the frittata in a preheated 350 degree oven for 20 - 30 minutes or until top is browned.  Serve warm or cold with a simple salad and/or bread for a light meal. [print_this]

Every Season Frittata Makes: 4 entrée servings, 6 side dish servings Time: 20 minutes preparation + 20 minutes baking

two tablespoons olive oil

one half onion, chopped

two cloves garlic, minced

two cups vegetables, diced

two tablespoons fresh herbs, chopped (one teaspoon dried)

six eggs (substitute three whole eggs and four egg whites to reduce fat and cholesterol)

one half cup milk

one teaspoon salt

black pepper (and cayenne if you like things spicy)

one half to one cup cheese

Cook vegetables over medium heat until wilted in a cast iron skillet.  Add herbs.  In a separate bowl, whisk together eggs, milk, salt, and pepper.  Pour over vegetables and top with cheese.  Bake in a 350 degree oven for 20 - 30 minutes or until cooked through and browned on top.

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