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)
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.
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?