Local Bounty

I've been reading Michael Pollan's The Omnivore's Dilemma for the past month or so (what can I say, in my old age, I've become a slow reader. Plus, it's not really a page-turner, in the traditional sense). I'm through the corn chapter, and part way through the grass section. And even though I'm not done with it yet, I can say that one of his huge points is that big agriculture is not a good thing. In fact, it's a bad thing. A very bad thing. If we could all be Barbara Kingsolver, we'd all be better off, in Pollan's opinion.

I've been thinking about this a lot recently, partly because I've been reading the book, and partly because I live in Chicago. Where it's cold. Really cold. "Cold as balls," as one of my friends just described it. Which means that the amount—and type—of food that can be grown locally, is pretty minimal this time of year.

Luckily, I'm not in Chicago. I'm back in California for the week. Though my mom keeps talking about how cold it is ("one of the plants got frost on it last night!"), it feels lovely to me. I went running outside today. In shorts. It was fantastic.

All of which bring me to the point that you can grow a lot more types of things in weather like this, than you can in midwestern freezing weather. When I went to the Farmer's Market with my parents, we were able to buy root vegetables, yet, but also beautiful lettuces, herbs and fruits. I was inspired then, in light of the bounty of the area, to make Vietnamese Spring Rolls. I'm a little embarassed, considering how frequently I order spring rolls, how easy it is to make them. You can really add whatever you like to them, but I like to keep the ingredients simple and fresh.



Herbed Spring Rolls

12 rice paper wrappers (available at any large grocery store, or at your local asian market)
1/2 lb of mixed lettuces (like the mesclun type), chopped
2 cups of bean sprouts
1 carrot, cut into matchsticks
1/3 cup each chopped cilantro, basil and mint
1/2 lb of cooked bay shrimp (you could use larger shrimp and cut it up, or use tofu)
3 scallions, sliced thin (green parts, too)

Optional ingredients: tofu, cucumber, peanuts, peppers, asian-ish chicken... or really anything you think would be delicious.

Directions: Mix the herbs and the lettuces together. Soak the rice paper wrappers in water per the instructions on the package. I usually don't like to do more than three at a time, or they can get gummy. Lay out the wrapper and pile a little bit of the lettuce mixture on them. Lay a small portion of the bean sprouts, carrots, scallions and shrimp onto the wrapper. Fold one edge over it, and then fold the two side pieces as if to make a little envelope. Then carefully roll the entire thing up.

Serve with peanut sauce, plum sauce, or sweet and sour sauce. Makes 12.