After waiting nearly 20 years to see a vegetable garden planted at the White House, Alice Waters is waiting again.
But this time it’s to see how many Americans will follow the lead of first lady Michelle Obama, who last week made Waters’ wish a reality when she dug a shovel into the South Lawn of 1600 Pennsylvania Ave. to make way for a garden.
“The most important thing that Michelle Obama did was to say that food comes from the land,” Waters said of the garden groundbreaking. “People have not known that. They think it comes from the grocery store.”
Waters, a California restaurateur who has championed local and sustainable agriculture since the ’60s, believes many health and social woes are tied to what she calls our fast-food culture.
Sales are up for gardening and food canning supplies. Same for seeds, with some companies reporting 50 percent sales growth.
“This is the silver lining of this recession,” Waters said in a telephone interview. “If it (the White House garden) had come earlier, it would not have resonated the way it does now.”
It’s all part of what Waters calls a “delicious revolution,” a rethinking of the way Americans produce and eat food. For those just starting out, she urges simplicity and small steps. Check with local experts, such as an agricultural extension, to learn about what plant varieties do well in your region. And stick with items that have easy and multiple uses.
Tomatoes, herbs and greens are ideal choices, she says. Tomatoes can be eaten fresh, in salads, on sandwiches or cooked into sauces. Herbs can be used in salads, sautes, or on meats and seafood.
Alice Waters suggests using multiple varieties of cherry tomatoes and beans. They are easy to grow and taste and look great in this simple salad tossed with vinaigrette. From Alice Waters’ “The Art of Simple Food,” serves 4.
Ingredients
1/2 pound green beans, ends trimmed
1 small shallot, diced
1 tablespoon red wine vinegar
Salt and ground black pepper, to taste
1/4 cup extra-virgin olive oil
1/2 pound cherry tomatoes, halved
6 fresh basil leaves, thinly sliced
Directions
Bring a large pot of salted water to a boil. Add the green beans and cook until just tender, about 3 to 4 minutes. Drain and set aside on a towel or plate to cool.
In a large bowl, stir together the shallot, vinegar, salt and pepper. Set aside for 15 minutes, then whisk in the olive oil.
Add the cherry tomatoes and toss. Add the bean and basil, then toss again. Adjust seasoning.
Per serving: 168 calories; 127 calories from fat; 14 g fat (2 g saturated; 0 g trans fats); 0 mg cholesterol; 7 g carbohydrate; 1 g protein; 2 g fiber; 150 mg sodium.
