Jul 20 2009
Moderation
tamarind date chutney
I feel a resistance to the idea that “most things are fine in moderation.” I am not a moderate person, and tend to enjoy experiencing things in extremes. For example, strawberries are my very favorite food. I have this idea that I would be a more enlightened person if I found the first strawberry of the season to be the most delicious delicacy of all time, and was totally satisfied with those two bites. But I prefer strawberries by the handful.
When I talk with people about eating locally, they often feel resistance when they think of the important foods that they simply can’t find locally: chocolate, coffee, many kinds of fruits, olive oil, etc. For me, it’s spices (and yes, chocolate).
But eating locally, whether by choice or by necessity (which may come sooner than we think), does not have to be an absolute. If we were able to supply the majority of our diets locally, we could certainly import the special stuff. Trade will never cease altogether, but we will have to learn to focus on locally available food (and then we’ll have energy resources for trade).
In honor of the special stuff, I offer this recipe that I love, that is completely non-local.
To make tamarind concentrate (the recipe refers to the glossary, which I’m not posting), soak 1/2 cup of dried tamarind (which is how you’re most likely to find it in the US) overnight. Strain the liquid and save the pulp. You may want to strain a couple times to really get concentrate (or just use less water in the recipe). And good heavens, save the juice too! Use it to make yummy drinks or put it in baked goods.