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Welcome to 100 Miles, an exploration of sustaining life by going no further away than 100 miles to gather the things we need to live. This web log is my journal of food-based experiences, memories, thoughts, and recipes. I hope you enjoy reading it. To subscribe, so as not to miss each new edition, please enter your email address.

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      A Menu for Earth Day

      April 22, 2009

      shot5mush

      Earth Day is today, Wednesday, April 22, 2009. In celebration of the day Martine Marcus and Judy Mancini of Burden Free Foods created a special menu using ingredients that come from within 100 miles of their home-base, Morristown, New Jersey.

      Earth Day Menu

      Local, Organic Squash & Apple Potage

      New Jersey Free-Range, Organic Chicken Soup with Local Potato Dumplings

      Local Herbed Polenta Toast with Sautéed Pennsylvania Mushrooms and New Jersey Aged Gouda Cheese

      Salad of Local Greens Drizzled with Local Honey Vinaigrette

      Apple, Blueberry, Maple Compote Over Local Cornmeal Pound Cake

      These dishes are available today and tomorrow at Drip Coffee, 5 Hilltop Rd., Mendham, New Jersey, 973-543-3747. For those of you who don’t live in the Mendham area see the recipe below for Herbed Polenta Toast.

      Local Living

      ‘Living Life Locally’ is a motto that more and more of us seem to be embracing. Since I decided to start this blog I have noticed an explosion of activity having to do with local, sustainable, organic living. There seems to be a real movement afoot. It’s not only due to the current economic malaise; it’s also about our changing climate, and our diminishing natural resources. The numbers of individuals, groups, farmers, foodies, restaurateurs, bloggers, writers and entrepreneurs embracing the local life are increasing daily. It’s our version of the 60s ideal of ‘living off the land.’

      Earth Day

      Earth Day actually dates back to April 22, 1969 – the date of the first Earth Day celebration. It was inspired by Wisconsin Senator Gaylord Nelson who announced that in the spring of 1970 there would be a nationwide grassroots demonstration on the environment. April 22, 1970 marked the beginning of the modern environmental movement with the goal of a healthy, sustainable environment. Thirty-nine years later the movement is still going strong, and is needed now more than ever.

      shot3 mush

      100-Mile Radius

      As mentioned in a previous post, the idea for 100 Miles came about because of my friend, Martine Marcus. To the very best of her ability she lives her life locally only buying food produced within a 100-mile radius of her Morristown, New Jersey home. Her company, Burden Free Foods, cooks with organic ingredients and specializes in food that is locally sourced. They also have a dedicated gluten-free kitchen and make many gluten-free items. Martine and her business partner, Judy Mancini, create weekly menus for local residents too busy to cook. Their dishes are available at a small, local chain of coffee houses, Drip Coffee. They supply two of the chain’s stores with sandwiches, soups, salads, meals-to-go and baked goods. They also serve their community from early summer to late fall at the Morristown Farmer’s Market by creating original dishes using the market’s bounty. Dishes that can be taken home to eat later, or eaten on the spot. They also conduct on-site cooking demos using market ingredients.

      Herbed Polenta Toast with Sautéed Mushrooms

      Provided by Martine Marcus

      In keeping with the living locally credo, try to source the below ingredients to within 1oo miles of your home base. It will be an educational and fun experiment.

      Polenta Toast

      Serves

      4 – 6

      Preparation Time

      1 1/2 hours

      Ingredients

      ½ cup polenta, coarse ground

      2 cups water

      1 tsp salt

      Pinch of black pepper

      1 bay leaf

      1 Tbs olive oil

      3 ounces hard cheese (aged Gouda, Reggiano, etc.)

      ¼ cup fresh herbs (parsley, chives, etc.)

      Method

      Preheat oven to 350 degrees

      Bring water to a boil with bay leaf, salt, pepper and olive oil. Gently stir in polenta, reduce to a simmer. Cook 15 minutes stirring occasionally. Grate the cheese.  Chop the herbs.  Stir the cheese and herbs into the polenta mixture. Pour into a small, oiled loaf pan. Pack tightly. Chill for a minimum of one hour (overnight is okay!) Turn out of pan, slice polenta into ½ inch thick slices. Toast slices in oven for 7 minutes on each side.

      Mushroom Mélange

      Serves

      4 – 6

      Preparation Time

      30 minutes

      Ingredients

      4 cups assorted mushrooms – like white, Oyster, and Portobellos.

      2 Tbs olive oil

      1 clove garlic

      ½ cup hard cheese (aged Gouda, Reggiano, etc.)

      1/8 cup lemon juice

      Salt and pepper to taste

      Chives

      Method

      To clean the mushrooms use a dry towel and lightly brush them.  Rough chop the mushrooms.  Put olive oil in hot heavy pan (I swear by my ‘Lodge’ cast iron skillet).  Chop the garlic.  Add garlic and mushrooms to the pan. Add salt and pepper, shake pan while lightly browning mushrooms, cook until medium soft.  Spoon mushrooms onto toasted polenta.  Sprinkle with lemon juice.  Spread a small handful of shredded cheese over the mushrooms and sprinkle lightly with finely chopped chives.

      Print Recipe

      Bon appétit!

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      3 Comments on “A Menu for Earth Day”

      1. 5 Star Foodie says:
        April 22, 2009 at 1:38 pm

        Great menu and recipes for Earth day!

      2. Charles G Thompson says:
        April 22, 2009 at 1:48 pm

        Thank you 5 Star Foodie! Happy Earth Day!!

      3. Robert G. says:
        April 22, 2009 at 7:02 pm

        You must make the polenta for me!

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