Promote Change By Eating Healthy Foods

Earth Day, Saturday, April 22nd, is an annual celebration that honors the achievements of the environmental movement and raises awareness of the need to protect natural resources for future generations. A global event, Earth Day encourages people to engage in conserving the environment by eating healthy foods, attending rallies and concerts, and participating in road-side clean-ups and tree-planting activities.

Originally organized in April 1970 by Wisconsin US Senator Gaylord Nelson, after witnessing the damage caused by an oil spill in Santa Barbara CA the previous year. Nelson hoped that Earth Day would be a way to involve people and educate them about the importance of protecting their environment. Since that day, the yearly event has been celebrated in more than 103 countries – more than 1 billion people around the world have taken part in Earth Day.

What foods we eat is an important consideration, both for our bodies and the earth. In addition to recycling and food composting, eating a wide variety of healthy vegetables, sustainable seafood, and when possible, locally grown meats and poultry, can help reduce the risk of chronic disease and obesity, as well as contribute to a more healthy environment.

Smeared Butter and Herbs

Enjoy this delightful appetizer as you sit with friends and sip a favorite beverage. Or serve it with a simple meal, such as those suggested in this week’s column. Feel free to mix it up with your favorite herbs and other toppings; adjust amounts as needed. (The recipe may also be made with full-fat cream cheese, instead of butter.)

Directions: Smear about one stick good quality, soft butter on a round wooden cutting board or plate; sprinkle with a bit of coarse salt and freshly ground black pepper. Then sprinkle on layers of coarsely torn or chopped fresh herbs (such as rosemary, parsley, chives, thyme) and/or torn baby greens and a few fresh edible flowers (Johnnie jump-ups, nasturtiums). Serve with a nice round of warm artisan bread.

Porcini and Sausage Stew

Mushrooms, sausage and garlic combine with red wine to make an earthy dish to serve on polenta or pasta. Makes four servings.

Ingredients:

1 lb. sweet Italian sausage, casings removed

2 tablespoons chopped garlic

2 (14½ oz. each) cans diced, peeled tomatoes

2 oz. dried porcini or shiitake mushrooms, soaked in 2 cups hot water for 10 minutes and their liquid

3/4 cup dry red wine

2 bay leaves oil for sauteing

Sauté Italian sausage in a little oil in large pan, breaking up and cooking until no longer pink. Add chopped garlic and sauté several minutes longer. Add tomatoes, porcini mushrooms and their liquid, red wine and bay leaves; bring to a boil. Reduce to a simmer and cook one and a half to two hours, until reduced to about five cups, or until most of the liquid (but not all) is gone. Remove bay leaves. Serve over cooked polenta or pasta. Note: if desired, use a mixture of both kinds of dried mushrooms.

Fried Brook Trout

Earth Day is also the opening day in New Hampshire this year for fishing in designated trout ponds. For those who don’t have their own wood smoke and waterfall, the following way to cook fresh-caught local trout at home will please most fish lovers. So put on some waterfall music and enjoy! (This recipe also works well for small rainbow trout and smelts.)

Ingredients:

6-8 small brook trout, up to eight inches salt and freshly ground pepper as desired

1/4 cup flour

3 tablespoons butter, divided

2 tablespoons chopped chives lemon slices

Wash and clean trout. Salt and pepper each and roll lightly in flour on a piece of waxed paper, or shake in a paper bag. Heat two tablespoons of butter in heavy frying pan until sizzling hot. Turn down heat to prevent burning and fry trout quickly, about two minutes on each side, or until it flakes when tested with a fork. Remove fish from pan to hot platter and keep warm. Add another tablespoon of butter to pan and swish around with the chopped chives. Let sizzle several minutes and pour over the trout. Top each serving with a slice of lemon. Two to three servings, depending upon size of fish and appetites.