Is it obvious that one of the ways I ground myself is to eat mindfully?
Frittata with garden greens and herbs, chèvre, and roasted garlic
Finding interest and gratitude in the small things.
Chard, beet greens, garlic chives, baby radishes, herbs, flowers from the garden; pantry items
Pantry items, long storage organic cheese, greens from the garden. As I eat these simple, inexpensive, nutritious meals, I ask myself: How much do I need? What kind of economy do I want to support for when we can go… (READ MORE)
Chickpeas coarsely mashed can be treated like tuna or chicken salad. If all you have is a countertop, it’s still possible to grow your own sprouts. Pita bread was store bought and stored in the freezer.
Pantry items, aging long-keeping vegetables, new things from the garden. Inspired by the title of a recipe in today’s Washington Post.
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?
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)