State of the Garden
The young leaves of the Shasta daisy can be eaten like salad greens.
Vegetarian Green Chili Stew
Pantry items, lost things in the freezer, long-store vegetables, fresh greens and herbs from the garden)
Chickpea Salad on Pita With Homegrown Sprouts, Radish Shoots, and Cress
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.
State of the Garden
Chickpea and Vegetable Masala With Brown Basmati Rice, Garlic Chives, and Radish Sprouts
Pantry items, aging long-keeping vegetables, new things from the garden. Inspired by the title of a recipe in today’s Washington Post.
Beet Greens and Garlic Chive Ramen with Spicy Miso Broth (Dried Pasta and Garden Greens Variation)
State of the Garden
Veggie Chili with Brown Rice and Red Cabbage and Broccoli Stem Slaw
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.
State of the Garden
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?