The beans were the last of last year’s beans out of the freezer, the squash was the last of last year’s squash. Everything else was a long storage vegetable or a pantry item.
I think during World War II, backyard gardens supplied something on the order of 40 percent (don’t quote me on this) of the nation’s produce. Were we to do that, how much it might contribute to alleviating any shortages–with so… (READ MORE)
Penne with Leeks, Greens, in a Yoghurt-Feta Sauce (Dried Pasta and Greens from the Garden Variation)
In this upcoming time of shortages, how are you preparing? Are there ways you can use more of the food you get? Can you grow some?
Apple gingerbread. Has molasses, but no refined sugar. Based on the apple gingerbread in 1001 Vegetarian Recipes, by Carol Gelles.
Brown Rice and Millet Ramen in Spicy Bone Broth with Garden Greens, Roasted Winter Squash and Peanuts (Dried Pasta and Greens Variation)
Growing some of your own food–even if just herbs on the countertop–connects us to the earth and the rhythm of growing things and to the place we are inhabiting. And if we all grew some of the basics, what needs… (READ MORE)
Vegetable Dal made in the slow cooker and saffron brown basmati rice garnished with cilantro and charcoal salt I don’t like to leave the house with the slow cooker on, but when I’m concentrating through a long work day, it… (READ MORE)
Hoppin’ John with the greens available from the garden