So I love to eat what we grow! Whatever is available in the yard with whatever’s in the fridge. This all organic dinner is made with yard greens, tofu, cabbage, carrot, chives, thyme, olive oil, lemon, salt and pepper.
There’s so much to eat out in the garden. It’s easy to make a giant salad when you are eating all the edibles in your yard. Dandelion, nasturtiums, plantains, kale, chard, mustard greens, and chic weed are all easy to grow and edible!
I’m a vegan who loves to do a lot of baking! Luckily the stores close to me carry bulk organic dry goods. I reuse my bulk bags to reduce packaging. Some of the best recipes are the most simplistic. I have a sourdough starter for bread and a scoby for kombucha.
I love making my own deliciousness!
http://minimalistbaker.com/
The farmers markets in Tacoma and Puyallup are the second best source for food. I get wonderful produce and information from the organic farmers in my area.
Gleaning is another important part of sourcing food. Himalayan blackberries are rampant everywhere here and August is harvest time. Craigslist folks will ocassionaly post fruit to pick free. Also look around in the neighborhood for falling fruit that’s being ignored.
And if you’ve got more tha you can handle then you should most definitely preserve what’s left. So many wonderful recipes online! Just be sure your cucumbers are as fresh as possible and get a good brine recipe.
sustainablesuburbian 