More Thoughts on Kingsolver

I've been reading this book (see post below) at every opportunity, with a feeling of urgency that now is when I must do the things I want to do as summer is almost over and my time will no longer be mine. I've got more thoughts about her today:

--This family is truly devoted to what they are doing. There are essays included from the college-aged daughter as well as the author's husband. Their garden includes unbelievable variety, and I'd love to try some of the squashes, potatoes, and other vegetables that she describes--they grow several varieties, some heirloom, of every vegetable they produce. Many I am unfamiliar with.

--I went to the grocery store for a few things this afternoon and looked at it in a new eye. One hears all the time about the overprocessed foods that we consume, but they are everywhere. Right in the lobby of the store were potato chips and instant pasta salad--both products far removed from their roots--and that was just two of hundreds, maybe thousands, of examples.

--This is a good opportunity to see that there is something to be learned from everyone. It is apparent that Kingsolver's life philosophy and religious roots are far removed from mine--for example, she sees far eastern Buddhists through the same lens as any other religious belief. She describes things in very evolutionary terms at times. Occasionally she is somewhat coarse--not dramatically so; not nearly enough to reject the book. Earthy might be a better word than coarse. But she has some great principles to digest (no pun intended).

--Kingsolver talks often about CAFO-raised animals (confined animal feeding operation). She discusses how these animals--usually cows and chickens--are raised in pens half filled with muck and manure; this in comparison to the free-range animals which she is willing to eat. I know there is a giant food pipeline through which meat is produced. But I find it difficult to believe that the two extremes are all that exists. Surely there is some middle ground for the raising of meat animals.

--I feel like I've really failed my two kids in this area. My son is happier with a frozen store-brand pizza than with a fresh vegetable of any kind except maybe corn. While we did better than some households, they got plenty of boxed macaroni and cheese and other processed foods when they were growing up.

--And a final thought: This woman has a beautiful way with language. For example, when describing a stop at a farm during a trip to Italy, she describes how overgrown squashes are disposed of there. She says "At home we would have considered these "heavers" (that's what we do with them, over the back fence into the woods). But these were carefully stacked against the back wall of the house like a miniature cord of firewood, presumably as winter fuel for a pig or chickens. The garden's secondos would be next year's prosciutto."

Or here: She is describing doing battle with a very large, very stubborn pumpkin, wanting to use it for a Thanksgiving pumpkin dish: "Or so I'd thought, before I knew this one would not go gentle into that good night (as Dylan Thomas advised). Even our meanest roosters hadn't raged this hard against the dying of the light." That's good stuff.

I even tried a recipe from the book tonight, modified slightly below. Andrew and I are the only ones at home, and naturally, he's not interested in it. But I made a 1/3 batch of the recipe below and thought it was delicious:

ZUCCHINI ORZO

3/4-pound orzo pasta, cooked
1 chopped onion
garlic to taste
3 zucchini, grated
Olive oil
Thyme and/or oregano
1/4 cup grated Parmesan cheese.

Saute onion & garlic in oil. Add grated zucchini and cook about five minutes longer; remove from heat. Stir in spices, cheese, and orzo. Salt to taste. Serve warm or room temperature.