As I was taking stock of what we have here in the urban homestead’s pantry for our next co-op order, I remembered a recent comment from a friend that got me thinking. Been doing a lot of that lately, especially when it comes to our food staples that we don’t grow.
Now, I am all for choices but sometimes I think Ma Ingalls had it, well, “easier.” Ok, before ya’ll go off on me, I am talking about easier as consumer, that is. There was the General Store and that’s all there was to it. No aisles on top of aisles on top of aisles of who knows how many products shipped in from all over the world. These days we are bombarded with so many brands, so many choices. Living the simple life, is, well, not exactly simple!
So, here’s the deal. We purchased a case of Organic Non GMO corn starch from the co-op which we use for a variety of things from baking to beauty. Now that strawberries are in season, Jordanne’s been whipping up trays of these tasty bars and ,to thicken the bright berry sauce that tops a shortbread like bottom, we use the organic, non gmo corn starch.
I am well aware that there are other natural thickening agents. Our friend recently suggested (hence this post topic) potato starch or tapioca. Of course, her suggestion got me thinking which thicker agent should we buy? Which starch is more sustainable, local?
Though corn has gotten a bad rap (ala the film King Corn) my reasoning for buying a corn product is that we live in California and corn is much more of a “local/native” crop than potatoes or tapioca.
Care to weigh in on my reasoning? Should I keep corn starch as a staple in homestead pantry or not. Should it stay or should it go?
I have to place our co-op order by next week so ya’ll be so kind as to speak up.