Feeding community first is a statement that resonates with me and will be a thought I will continue to explore. To me, it is the responsibility we all have to care for and provide for our immediate community and the communities we are connected to. I will be planting with this intention this year.
The act of planting a seed, nurturing and watching it grow, acting in harmony with mother earth should not be an individual act with selfish intentions. The seed’s original purpose through the creation of life is to make sure we are all fed with real, nutritious food. To feel the love of mother earth in our mind, body and soul when we eat. The seed is not ours to own nor to be patented and disrespected through greed, exploitation and the desire for profit.
With spring markets, festivals and get-togethers that I have been attending recently, I continue to be inspired by the Six Nations community. I hear and recognize the need for change in the local food system because of the health complications that have arisen from colonialism and capitalism, such as eating genetically modified foods. One particular mother of the Oneida Nation at Six shared with me that transportation to the grocery store presents as a barrier for her in accessing nutritious food for her four children and that often she will pay someone $40 a trip to go to the store on top of her food bill! Thus, there is the strong want and desire to build the capacity for sustainable food solutions on the local level that are accessible, secure and sovereign reflecting the needs of the community.
At the Six Nations farmers’ market opening weekend, I had the wonderful experience of sharing fiddleheads with people for the first time. I then prepared flatbreads as a demonstration of a simple, versatile, easy to prepare snack or meal. Someone who is a continuing source of inspiration to me, and who wheat gluten does not agree with, requested that I prepare this recipe. For the market, I dressed the flatbreads with oil infused from the leaves of a delicious invasive weed, garlic mustard.
I continue to be thankful everyday to have the opportunity to continue working in the community with food and amazing people in the ways that I do.
Blank Canvas Flatbread Dough
- 2 cups all purpose flour
- 2 tsp instant yeast
- 1 tsp salt
- 1/4 cup olive oil
- 3/4 cup warm water
- For a gluten free dough try using chickpea or buckwheat flour. You can find a wide selection of gluten free flours to try at most bulk food stores.
- Note: For a crisper dough reduce the amount of oil and replace with water)
- Add salt and yeast to flour, mix well in a large bowl
- Make a well in centre of the flour, add olive oil and water
- Knead until smooth and just tacky to the touch, add more water or flour as necessary
- Cover with a clean tea towel and let rise for one hour in a warm place
- Place the dough on a lightly floured surface and roll out into desired shape, size and thickness
- Add toppings of your choosing or leave plain to use for dipping
- Preheat oven to 450F
- Cook on a baking sheet brushed with a small amount of oil until done
Alternatively you can take this dough and grill it for dipping or top it with whatever you like.
Trying accompanying it with a white bean dip that can be found here: http://trti.me/ahEdR