After seemly endless days of rainy cool weather, sun and warmth got fervent gardeners out in the field with astonishing efficiency and zeal.
The sun is shining after a couple of cool gray days. While winter pruning fruit trees, I notice how the bees are coming back to life outside of their three hives. We steward a little fruit and vegetable farm here at Echo Valley Organics on Saltspring Island sits on the Salish Sea off the West […]
The harvest of carrots, beets and cabbage from the winter garden is receding in the rear view mirror and energy has been focusing on the new growing season. As ECVG celebrates its third anniversary, the operation is more savvy and efficient than ever, and and our new members bring a wealth of experience and expertise. Southdown Garden has added rows (including fallow rotation) and methods, workflow, scheduling are always being tweaked to accommodate everyone’s needs and preferences.
December and we are still in the garden picking beautiful Brussels Spouts.
Some people like roasting these in the oven. But, forget about them for ten minutes and you’re left with Brussels Cinders.
I like a sort of hybrid steam-roasting in a large covered skillet. I put the sprouts in with a small amount of water and heat on medium high with cover on being careful to stop before the water is gone. Then add some butter and saute until the sprouts get brown and nutty.
Chopped and boiled, fried or steamed, cooked in soups and stews, carrots are a friend to all, but that is hardly news.
Tasty fall soup for this bout of colder than necessary weather. Home made chicken/vegetable stock with Echo Valley squash and potatoes and some just picked kale, blended with hand blender. Toasted sourdough croutons/Echo Valley Organics garlic with 24 month Parmigiano and – can’t hurt- a few drops of olive/truffle oil. Pretty yummy.
Lots of hard work this week planting garlic. Many hands weeding, hoeing, peeling and planting.And now the garlic is bedded down and off to sleep.
Findhorn beware! We’re talking about Valley Power!
Summer is now officially over as the light and dark share the couch equally on this day. Soon darkness will be arrogantly sprawled out hogging up more and more space every day until poor light is forced into the corner with its knees tucked under its chin. The winter garden has sprung to beautiful green […]
You might be inspired by this article describing Shōjin ryōri, an approach to food preparation derived from Japanese Buddhism going as far back as the 6th Century. Literally “devotion cuisine” it is designed to promote alignment of mind, body and soul into careful balance. It strikes me as an extension to the mindfulness and community […]