State of the Garden (Afternoon Thunderstorm)
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Swiss Chard and Onion Pizza with Spelt Sourdough Crust and an Egg Over Easy
Homely and definitely could have been better executed, but satisfying when hot from the oven. The crust I’d frozen a few weeks ago, and it used no commercial yeast. Chard from the garden. The extra portions went into the freezer. During the work week, I’ll be happy to be able to warm it up in the toaster oven for breakfast or lunch–perhaps adding cheese or sprouts and herbs. Or another egg.
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State of the Garden
Radishes, kale, green garlic
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State of the Garden
The young leaves of the Shasta daisy can be eaten like salad greens.
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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.
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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?
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State of the Garden
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 to be shipped to us is reduced.
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