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I’m going to have to transplant myself eventually or die, but I’ve been rooted here a long time.

I want to create an Agroecology online education platform that would help people connect to nature through the lens of food production. I believe food sovereignty and natural habitat regeneration are deeply intertwined and paramount to a resilient future.

Read my more specific details in the comments and then:

1. Like if you'd be interested in this program.

2. Give me ideas for funding this in a way that does not involve a pay-wall.

#garden #gardening

Where capers come from. The little green pointy buds that are pickled and eaten would, if allowed to bloom, open into these lovely, scented flowers. In the second image, the fruit, sometimes also pickled.

This is amaranth in cultivation in Greece, where it is called βλήτα (vlíta) and harvested for its leaves, which are boiled and eaten as a summer salad.
The second image shows the plant coming into flower. When allowed to set seed, it produces amaranth grain, increasingly in use by those avoiding wheat. As a flour, it has makes a delightfully crunchy coating for fried foods I recommend even to wheat eaters.

I am so very lucky to be a guest in a beautiful place, surrounded by people I love, but it’s hard to be the only person here without a partner or a parent or a friend with them.

Soda water with oil of mastic - pistaccia lentiscus. Highly prized in the Eastern Mediterranean, this aromatic gum, an ancient precursor to chewing gum, is purported to have digestive and antiseptic properties and grows only on the Greek island of Chios. The soda is unsweetened, crisp, and delicious. To me anyway.

Wild St John’s wort growing in the Cyclades in Greece, where it is called “balsam” and mostly used as a balm - steeped in olive oil and applied as a skin tonic or muscle rub. Warning - it increases skin photosensitivity and must never be used if going out in the sun.

Three variations on a home-made cheese from a farm taverna in the Cyclades: clockwise from bottom left - the original article, unsalted and tasting of free grazing, a garlic and herbs version, and a salted, slightly longer-matured one.

Changes in latitude, changes in vegetation. My old friend Vitex agnus castus, the chaste tree, exuding its spicy fragrance in the parched Mediterranean landscape.

I root the bindweed out of my garden as best I can, but a neighbourhood empty lot where it runs riot reminded me how pretty it is, even if it does choke the life out of other plants.

In the early 1400s, Edward, Duke of York wrote a hunting and game guide that included a list of over a thousand "names for all manner of hounds."

Some good ones:

Cachefaste
Honeydewe
Symfonye
Garlik
Christabell
Terry
Havegoodday
Lewde
Rage
Crabbe
Beste-of-all
Pretyman
Pretiboy
Joliboye
Mercurye
Oribull
Brente

A paper including the list of names: academia.edu/44222801/THE_NAME

A copy of the manuscript at auction: christies.com/en/lot/lot-46546

If you're not familiar with micaceous cookware, this may look a little concerning to you. But such pots are made to be used over open flame.

This is my mother's kitchen. She makes stew -- often green chili stew -- in this vessel, now and again.

Our English Lavender (Lavandula angustifolia) plants are exceptionally stunning this year - So vividly vibrant and bloomy! Numerous kinds of bees are all over them from sun up to sun down; though they seem particularly favored by the Bumblebees. We started them from seed in 2020 and well, I just love them. 😍

#garden #florespondence

After years of asking people how to grow ginger, I finally just put a withering rhizome in a pot on the windowsill, with the little green bump just poking out of the surface of the soil, kept it damp mostly, and … tadah!
(I’ve moved it for the sake of the photo, it lives on a west-facing kitchen windowsill

As a culinary experiment, it was only partly successful. The two hour marinating time was plenty to soften (perhaps over-soften) the meat, but it didn’t give the other flavours long enough to penetrate. It might be better to marinate in everything else, and add the pineapple for the last hour or so.

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Kith Kitchen

All about food, friends, cooking and community.