Many people around the country want to increase the amount of "good food" available to us. Good food is food that is healthy for us, grown in a way that is good for the long-term health of the planet and the people who grow it, available to all communities, and affordable. Unfortunately, less than 1 percent of food sales in the U.S. meet these criteria. To reach 10 percent in 10 years, it will take many changes to the food supply and distribution systems. It will also take many changes in our purchasing habits.
The majority of food bought by households comes from grocery stores. Only a tiny fraction of the nation's food comes from farmers' markets. At these farmers' markets you know exactly where the food was grown. You can't tell that for many fruits and vegetables at a grocery store, though some are now labeling the origin of their produce. Buying food grown close to home, particularly if it is organically grown, is your best chance to eat healthy food. It's going to take continued support of small and mid-size farmers to ensure the supply of healthy food is sufficient to be available in all communities at an affordable price.
This week's recipe is for quick and easy shrimp pasta. Serve this with a big salad of spring greens.
- 1 pound shrimp, shelled and deveined
- 8 ounces whole wheat linguine
- 3 cloves garlic, minced
- 1/2 bunch parsley, chopped
- 1/2 teaspoon crushed red chilies
- 2 tablespoons olive oil
- Salt and freshly ground pepper
- Splash of dry white wine or chicken stock
Bring water to a boil in a pasta pot. Rinse and dry the prepared shrimp. While the pasta is cooking, heat the olive oil in a non-stick skillet. Stir-fry the shrimp for about three minutes until they are cooked through, seasoning with salt and pepper. Add the garlic and crushed red chilies just before the shrimp are done. Toss with the parsley. Add a splash or two of wine or stock. Drain the pasta and add it to the skillet. Toss it with the shrimp and heat through. Adjust the seasoning.