Sunday, March 8, 2009

Simplicity: Hungering for Bread and Justice

If they are hungry, give bread. If they have bread, give the hunger for justice.

This traditional Latin American prayer resonates in my heart and what we do here at the farm. Here at the farm, we are blessed with an abundance of food. Both local and seasonal, we try to live in right relationship with the Earth and provide healthful options for our volunteers. I hear every week volunteers on home crew talk about how easy it was to make bread or granola, and how unexpected this was. I feel that our busy culture has moved us away from the simple pleasures of cooking a meal, or understanding where our food comes from. It’s very convenient to run to the local grocery store and pick up peanut butter, but a few short minutes in the kitchen with some peanuts, oil, honey and a food processor will provide the smooth creamy treat. No hydrogenated oils here! While learning the ingredients that go into our food, we are also called to be in solidarity with those who have provided those items for us. By thinking of the tomato pickers or sugar cane farm workers, we can reflect on the quality of their working conditions and the justice of their wages. I feel that we are called to demand fair wages for these workers, to respect their human dignity so they can provide for their families. We encourage you all to look at the foods you are eating today, and reflect on where these items came from. Maybe soon you can start making them for yourself!

Some of my favorite meals are made from Mexican food, and the tortilla is a basic staple in a lot of great dishes. Enjoy!

Flour Tortillas
Combine in mixing bowl:
2 c unsifted flour
1 t salt
Cut in with a pastry blender:
¼ c lard or shortening
When particles are fine, add gradually:
½ c lukewarm water
Toss with fork to make a stiff dough ball. Form into a ball and knead thoroughly on lightly floured board until smooth and flecked with air bubbles.

Divide dough into 8 balls for large size. Roll as thin as possible on a lightly floured board or between sheets of wax paper (they don’t need to be round, hearts are fun too!) Drop onto a very hot ungreased griddle. Bake until freckled on one side (approximately 20 seconds). Lift edge, turn, and bake the other side. To serve at once, fold each limp tortilla around small lump of margarine. Or cool tortillas, wrap airtight, and refrigerate or freeze. To serve later, place in tightly covered baking dish and warm in oven, or fry briefly in shallow oil.

Stuff with your favorite ingredients: cheese, beans, peppers, etc. Or be like Ken and use it as a starter for pizza. The possibilities are endless!

Recipe from Bethlehem Farm cookbook (16) / More With Less (84)

-by Laura Sienas

1 comment:

Anonymous said...

thanks for the great recipe! I'm doing a project on going local and it's great to connect with the community in these efforts!