It has been as cold as 8 degrees below zero up at Tiny House Ontario. I left the garden totally uncovered and mostly everything is now frozen off; however, there is still some fresh food available for nosh. I had cut down all the swiss chard when I left three weeks ago, because I figured it was on it’s last grow; surprising thing, is that it grew up again so I got another nice sized bag to eat.
The flat leaf Italian parsley was started late this year with a 1/2 a pack of 5 year old seeds and even with the horrible drought, it has been producing enough for me to use all summer. It is a perennial that continues to grow too, year after year, as long as the winter freeze does not kill it. The other half pack was what kept my Hamilton house in parsley for the last 5 years. A very good producer for a $3. pack of organic seeds! I cut off three good sized bundles to make 3 tabouli salads; one for me, one for my cousin S, and another for my Aunt C, so we all got a nice healthy side dish this week. There is still plenty there to make a couple of more salads but it is fun to dig under the snow to get it, so I left it.
Sage is another easy keeper. I don’t plant this from seed because one plant is PLENTY for my family. Among other things, it makes what would be a good sweet potato and coconut milk soup, really great. Sage has nice deep undertones that stay on the pallet a long time after eating. Here is the recipe that I like, because I am a GF veg*an, I simply substitute chicken broth for a gluten free veg*an soup base. I also don’t fully puree mine because I like bits – and speaking of bits this is nice with a handful of chopped peanuts on top too.
So, what I wanted to say is that I am glad that I did not dig up the swiss chard. It was a zero mile mouth full of yum!
Categories: Environmentalism, Food, Nature, Off Grid, Ontario, Re-Use, Simple living, Sustainable living, Tiny House Ontario, View
Tags: coconut milk soup, dinner, food, italian parsley, vegan
I just started cooking supper now. A fall vegetable and red lentil stew of my own creation. The house smells really great as this simmers in the large pot on the stove.
It would be so much more satisfying to be in the forest to eat this meal. It is 11 degrees in the Kingston area now. A little bit cloudy and damp. Imagine a long, well paced walk in a forest, while it is preparing for its long winter nap. You can smell and see the changes that nature brought us in the past days. A few chipmunks gather the last of their stash, the hornet nest preparing to sleep, birds call as they are flying over you going south. You are just a little out of breath coming back after the hour, but you can smell the light spicy aroma as you approach the cozy Tiny House. Keen to see how it looks, you all fresh and rosy cheeked peek into the pot and see this just as the open pot reveals a deeper scent of onions peanuts and peppers. Mmmmmmm!
Food tastes so much better after a bit of time with the natural world. Anyone else want to be doing just this?
Here is what is in my fall stew:
1/4 cup grape seed oil
3 chopped onions
Fry to brown then add
3 chopped red peppers
6 chopped tomatoes
1 chopped head broccoli
1 chopped head cauliflower
2 chopped big potatoes
4 smaller squashes (I used white ones but it does not matter)
3 small nappa cabbages
8 cups water
1 cup red lentils
1/4 cup TVP
1 cup natural peanut butter
1 tablespoon curry powder
1 tablespoon pepper
salt to taste (I used about 3/4 of a tablespoon)
2 tablespoons mixed herbs parsley, thyme and sage is what I had.
Once this is all soft and ready I took it off the heat and added a small can of coconut milk for the under flavour.