moroccan roasted vegetables

The markets and orchards of Central New York are swollen with colors more vibrant than a box of Lucky Charms. From procuring ingredients for my first salsa to picking apples with visiting family, all this bounty has kept me busy.

And then there was Saturday night’s excursion to the bedimmed Manlius Theater to see Food, Inc., a new documentary on the evils of the modern food industry. There were the expected appearances by Michael Pollan and his crony EricSchlosser of Fast Food Nation. There were undercover slaughterhouse cameras and dejected farmers. There was an appearance by the grieving mother of a 2-year-old poisoned by contaminated ground beef.

There were as many “corporation X refused to comment for this film” as there were new reasons to eat real food.

Check out this quote by Pollan on the backwardness of the modern food industry:

It’s a whole lot easier to slap a health claim on a box of sugary cereal than on a raw potato or a carrot … the most healthful foods in the supermarket sit there quietly in the produce section, silent as stroke victims, while a few aisles over the Cocoa Puffs and Lucky Charms are screaming their newfound ‘whole-grain goodness’ to the rafters. Watch out for those health claims.

We have a warped system where Coke and Doritos are more affordable than the ingredients for a salad. We sit blindly by while a handful of corporations mess with our kitchens. I watch documentaries like King Corn and Food, Inc., and still it’s hard to say no sometimes to chicken wings. Ignorance may truly be bliss, but for me a daily commitment to  real, raw, unprocessed food brings a more continuous joy.

Take these delicious Moroccan roasted vegetables, an idea lifted from my old standby, the Moosewood New Classics. Plain old yam wrested from the earth, shiny purple eggplant and zucchini from a local farmer, red pepper and onion all tossed with lemon juice and the fire-colored spices of northern Africa. Easy as chopping, seasoning and baking, this saucy mix yields enough to last for a few days.

Better than the lack of additives and sweeteners was the simplicity of flavors. The original Happy Meal was never patented and is not sold along suburban byways. It’s right here, in our fields and on our plates.

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