Applying mindful laziness to your fall garden clean-up
I’m a lazy gardener. I don’t pull weeds. I don’t harvest the kale and lettuce that’s going to seed. I don’t till the plot where I’m planning on planting fall vegetables. That’s too much work, it’s way too hot, and, besides, the bees enjoy the weeds and kale flowers, and my chickens will gladly do the tilling for me.
Banish blandness by planting a wide selection of herbs
The first food I ever attempted to grow was herbs. One winter while living in Toronto, I bought some small clay pots, soil, and chive seeds. I planted the seeds, watered them, placed them on my south-facing windowsill, and waited. My mouth watered at the thought of adding fresh chives to my soups, rice, eggs, and salad.
Using wild ingredients to produce truly unique, truly local beers
IPA beers make me sneeze. The higher the IBU (international bitterness unit), the worse I get. My face gets flushed. My sinuses clog up. After a mere bottle or two I get nauseous.
Making fermented foods to preserve the harvest, while adding nutrients and zippy flavours
Monique Vassallo remembers asking her mom what Grandma Amirault had in the big crocks in the cellar. Under the wooden lid and heavy rock were vegetables: string beans and passe-pierre – wild Goose Tongue greens – that her Acadian grandmother had picked along the Petitcodiac River in Memramcook, New Brunswick.