Leftover kuku sabzi (with herbs and greens from the garden), just-picked radishes with black charcoal salt, homemade sourdough discard rye crackers made earlier in the week. And cool infusion of mint and lemon balm. I have settled into an at… (READ MORE)
Radishes, kale, green garlic
Rhubarb from a single plant squeezed into a corner
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)
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?
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)