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?
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.