This week I’ve been having an interesting experience with the clear proof that local food is best.
Monday I fixed a dish for my work lunches that week, as is my habit, and so I tossed together a quick hamburger tomato sauce, rather like spaghetti sauce except without the spaghetti, that had ground beef, canned tomatoes, onions, green peppers, and lovely spices and herbs. And it has been good! I’ve been trying to figure out what makes it so lovely, and I finally decided it’s a combination of two things.
- I used cinnamon for the first time, and
- the canned tomatoes were canned by me last summer.
Why did these make a difference? Well, the cinnamon is something I had read about before, and finally decided to try it, and it is definitely good. Upon reflection, I may have used a bit too much for the pound of hamburger — I used about one teaspoon — but I’m not really complaining too much. I will definitely be experimenting with cinnamon again in a meat dish. But the big difference is the tomatoes. When I fixed them for canning, I cooked them down a bit with some generic Italian spices, which added considerable to their richness and sweetness. That depth of flavor was greatly enhanced by the spices in this meat sauce this time around, but it would not have been as good if the canned local tomatoes hadn’t been there in the first place.
At least I don’t think so. Clearly I will have to experiment a bit with the rest of my canning to confirm this conclusion — such a hardship!
slicing the tomatoes for canning