I
can think of at least a dozen reasons to buy locally grown and raised foods. To me it is important to know where my food comes from and what it was fed.
Many
of the restaurant owners in San Miguel now have green rooftops and are growing many
of the things you see on their menus.
Knowing
where your food comes from and what it’s fed is your quickest ticket to healthy
eating. I agree that the price may be a bit more expensive but when you weigh
in the fact that you get weeks instead of days out of locally grown, it’s less
expensive in the long run. I seldom throw food out anymore.
Locally-sourced
meats, dairy products, and seasonal produce are the key ingredients to creating
great recipes.
When
I was in Chicago, I shopped at Green City Market twice a week. Green City is one
of the major organic markets in the world and has strict standards by which its
vendors are required to follow.
In fact, even for prepared food vendors, Green
City expects them to source as many ingredients as they can from farmers at the
Market.
I
love San Miguel’s organic market not only because it connects me to the sources
of what I’m eating but also from a social aspect. Every week I meet many new
people just by sitting down at one of the communal tables and sharing a cup of
coffee.
The
food is delicious. Last week I had the most wonderful Lamb Barbacoa dressed
with onion, cilantro and salsa verde.
What
am I eating now? A chocolate doughnut.
Just
for today, I think I’ll skip the reminder “You Are What You Eat.
“Buen
Apetito!
Lamb Barbacoa
3 pounds boneless lamb shoulder
5 ancho chiles
3 guajillo chiles
8 cloves of garlic, peeled and sliced
¾ cup of brewed coffee
½ cup of water
½ tsp. cinnamon
1 tsp. oregano
1 tsp. cumin
1 tbsp. agave nectar
1 onion, cut into fine slivers
1
cup chopped cilantro
Salt to taste
Toast chiles over medium heat on each side and then turn off the heat and fill the skillet with water. Let the chiles soak for 22 minutes until soft.
Salt to taste
Toast chiles over medium heat on each side and then turn off the heat and fill the skillet with water. Let the chiles soak for 22 minutes until soft.
Cut the lamb into two-inch cubes and rub with salt.
Drain the chiles and place in a blender. Add the garlic, coffee, water, cinnamon, oregano, cumin and agave nectar. Puree until smooth.
Cover the lamb with the chile puree, and let marinate in the refrigerator for at least six hours.
Heat the oven to 250. In a roasting pan, coat the bottom with marinade. Place onions on top and then top with the lamb.
Cover with foil, and then cook for four hours or until tender.
Shred meat with forks and serve on homemade tortillas with the traditional cilantro, onions and salsa verde.
Serves six.
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