Pantry items, aging long-keeping vegetables, new things from the garden. Inspired by the title of a recipe in today’s Washington Post.
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.
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)
Hoppin’ John with the greens available from the garden
With the invasion of arctic air, I needed to harvest most of the remaining beans, peppers, and cherry tomatoes. Some beans were dry, most were still fresh shell beans, and a few handfuls were still tender as green beans.
I had intended merely to get some lemongrass for tea. Jai Lakshmi.
I welcomed myself back home with lentil wheat berry soup I made and froze before I left to go on vacation, including yoga retreat and study with Cyndi Lee, with just-picked from the still reasonably abundant garden, kale, garlic chives,… (READ MORE)