February 16, 2012
there are a couple of barns bordering the back of our property, and as i was wondering around this past weekend with my camera i noticed, for the first time, this door. the barns are now just used as storage for large equipment, but i wonder what this door was used for back in more productive times? who used it?
richard and i have been busy starting pepper seeds and tomato seeds. unless we start receiving large amounts of rain, i think we should be able to get the spring garden put in very early this year. last year the spring garden was very successful planted in march. tomorrow the weather is predicted to be sunny and high of 51! if it’s not too muddy, i’d like to sow some lettuce seed. i’ve tried for years without much success to grow corn salad (also known as mache). it’s very tasty but only thrives in very cool conditions (so i have read). i did plant some last fall to overwinter in the garden, and thought since we have had such a mild winter i might have had some pop up, but so far, no. i haven’t given up and have some more seeds ready to sow this spring.
if you have a powerful blender or smoothie machine a great way to get your greens is to make a green smoothie; a staple for raw vegans. it’s like springtime in a glass:
handful of spinach, kale, chard, arugala or any tender green that you favor or have on hand
you could also add grapes, blueberries, pineapple or any other fruit you might like or have on hand
water or fruit juice. just enough to get it moving around. a few ice cubes if you want.
whirl away and enjoy! an excellent end of winter tonic :).
January 13, 2012
we finally did get snow. yesterday. since it’s been so warm and dry this winter, i kind of like the snow pelting me in the face. it made me feel alive.
recently, richard requested that i make a pot of vegetable soup. i started to do just that, well my standard version, and then thought of being a little more creative and try making a root vegetable soup; partially inspired by a few parsnips i happen to have. i love parsnips and carrots together. also, i happened to find several shiitake mushrooms growing (or actually drying) on richard’s mushroom logs. the parsnips should be coming out of my fall garden, but the seeds didn’t germinate……
as it turns out, i came up with a hearty vegan soup. lets call it ‘root vegetable with mushroom’ soup
olive oil for sauteing
1 onion, chopped
2 cloves garlic, chopped
2 carrots, chopped
1 or 2 parsnips, chopped
1 large potato, chopped
shiitake mushrooms, chopped
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1 1/2 cups vegetable broth
1 cup soy milk
saute onion in olive oil for a couple of minutes and add garlic, mushrooms, and other root veggies. cook a few more minutes. add rosemary and thyme. add vegetable broth and simmer vegetables until tender. add soy milk and heat through. if it’s not ‘soupy’ enough add some water.
great with homemade yeast or corn bread!
you could use a variety of root veggies in this recipe. use what you have on hand and experiment. also you could use coconut milk and curry seasoning instead of soy milk, thyme, and rosemary. there’s no way you can mess up such a simple soup :).
on anti-consummerism :
consider buying what you need second hand. second hand charity stores are a great way to find what you need and also help others.
June 30, 2010
clothes drying on the line
friends; human + animal
vegan ice cream sandwich
what makes up your beautiful summer day?
June 25, 2010
the radishes are ready! these were quite mild and made a very nice evening dinner. considering the abundance, we could be eating these for a while :).
please take a few minutes to look up into your night sky and gaze at the full strawberry moon. it’s lovely.
summer evenings are the best.
December 23, 2009
from the world peace diet:
As we research, discuss, and deepen our understanding of the mind-body connection, of the human-animal connection, and of our connection with all the larger wholes in which we are embedded, our spiritual purpose will become manifest.