Good Food is Everybody's Business
All about growing and making good food, including gardening, foraging, gleaning, processing and cooking.
Do we need industrial agriculture to feed the world? A while ago I came across a video online that answered this question. The answer, I was happy to find, was a resounding “No!” So often the argument against organic food is “you can’t feed the world that way,” and here the truth was being spoken so plainly, I felt that if everyone could see it we wouldn’t be arguing anymore.
This recipe is a little overdue considering we’re long past pumpkin season, but I figured it’s OK because I still have canned pumpkin in my cupboard (I bought a bunch while it was cheap). I can get a batch of granola and a small batch of cookies out of one can. Fresh pureed pumpkin is even better, and if you have some of that on hand I envy you. If however you have some canned on hand, you should try making this! It’s almost like eating pumpkin pie for breakfast.
I opted to use crimson lentils for this dal, and I’m glad I did – the result was this delicious, bright yellow dish that is pleasing to look at and fun to eat. Yes it’s essentially lentil mush, but the prettiest tastiest lentil mush you ever did see.
There are winter markets going on in Missoula – two of them! That might not seem like a big deal to someone from California or our states in the south, but in Mondana where the growing season is short, it’s exciting news.
There are so many creative good food growers and processors putting their hearts into bringing back wholesome and healthy food. We’ve been so lucky to meet a few of them! Last weekend, we spent the day cooking, baking, and eating grain-based foods that connect us to good friends and their hard work.
Jerusalem artichokes look a lot like ginger, are not even closely related to the artichoke or Jerusalem, and are native to North America. They’re also called sunchokes, which makes a bit more sense considering the plant itself is a species of sunflower.
So in the spirit of Christmas and in the name of baking from scratch, here are some tips for making the most wholesome sweets (and saving money too!)
One damp day in November, I opened the door to pick up the mail and… lo and behold, there sat a fairly limp, slightly damp brown paper bag slumped against the door. What kind of goodies appeared out of nowhere?
