From nothingness comes fruit crumble

June 25, 2009

Do you ever come back from a huge grocery run, restock your fridge and cupboards, then try to make a great homemade meal and find that nothing you bought actually goes together? This is an ongoing problem of mine, which explains why my dinners are technically healthy but usually consist of bizarre combinations (asparagus and avocado on red lentils, hummus with raw veggies and a side of pasta, etc.). And breakfast — well, that’s even worse. My breakfast every single day is usually granola and yogurt with some kind of fruit because I can’t be bothered to cook eggs, but I feel like toast on its own is insufficient, and I don’t know how to make a proper oatmeal.

Anyway, this culminated in a visit from Meghan, in which she scavenged the depths of my pantry and made use of some fruit I’d just acquired from this guy named Ezra who runs a company called Fruit4Thought, which delivers apples, plums, nectarines and bananas to busy Bay Street lawyers and collections agencies up in the suburbs where there are no decent restaurants within walking distance, so employees have a healthy alternative to food courts and vending machines (I was interviewing him for the Post, so he gave me a box full of about 25 different fruits).

Meg managed to make a fruit crumble, which was delicious — although I sneakily added some butter and maple syrup after she left — and it’s a recipe I think I could replicate and even tinker with pretty easily. You can see her post for the details; in the mean time, here’s the video:

Wax on, wax still on (Day 264)…

November 19, 2007


It’s common knowledge that fruits and vegetables should be washed before eaten. However, most produce is covered in pesticide strong enough withstand a few rainstorms, so running a bit of tap water over that apple probably isn’t going to make it any less toxic.

There are some natural fruit and vegetable washes out there, which do remove a lot of that stuff, but really, the whole idea of having to buy yet another product, not to mention giving every ingredient in my salad a sponge bath before eating it just seems ridiculous.

Green is Sexy wrote a post a little while ago arguing it was better to at least soak things in a bowl rather than run water over every individual apple or carrot stick. But I’m thinking even this probably won’t do much.

So instead, if something has a disturbingly waxy coating, I’m just going to rub it off a bit on my sleeve and leave it at that. If it’s actually dirty, I’ll give it a quick rinse, but anything that I’m cooking will probably be fine after reaching a certain heat. And finally, because I’m buying organic food as often as possible, there shouldn’t be too many toxins lurking on all those skins and peels to begin with. Today’s green change, then, is to forgo all that rinsing and washing, and just embrace the waxiness of my apples or the bits of soil stuck on my potatoes.

Image courtesy of this website