explore growing, harvesting the yield

Bowl of Gratitude

So this is lunch – and with it I think of everyone I have to thank for my journey to here and all the awesome opportunities presented along the way.

Those little veggie tadpoles – mung beans sprouted with seed from our local Flametree co op. Green dip is radish top pesto made from thinning the radishes growing a little too closely to their neighbours. Red one is beetroot ‘dip’ made from beetroot we grew & blended with awesome other stuff. Then we’ve got hummus, again made from scratch made with chickpeas from our local independant co op, giving us an option for our food purchases rather than the standard duopoly.

Best thing about buying dried goods like legumes and seed, you’ve got them on hand to sprout when you like. Salad underneath is from a few metres away in the backyard, providing a base for last nights left-overs. salad bowl - home madeThis bowl also represents skills I’ve learnt over the last few years, building a little self reliance into our household and local food economy. Yay for food activism !! These skills aren’t tricky, but now people are starting to realise they’re well worth having and practicing regularly for their own health, their financial independance and cultural knowledge.

I’ve had amazing suport from my family putting up with my experiments for the most part (“…you love the garden more than you love us ! – ask spoken by our younger child when 1st bitten by the gardening bug. )

Mentors, peers, community in the real world and online. First rule – be brave and ask loads of questions – if you don’t ask, you’ll never know. Most people are super happy to share their knowledge to the curious and for that I’m forever grateful.

seasonal eating

Where’s the value ?

It’s a tricky one – grow your own food, whether it’s sprouts on the sink, a few herbs in pots or an array of plants taking over your outdoor space – it all takes a little effort.

Food needs to be shown a little more respect and respect for the people growing it – yourself included ! Shop at a local organic store, food co op or market. As a general rule of thumb, they will be supporting local growers, supporting local and independant businesses. they will be supporting organic growers who focus on nourishing the soil as much as growing tasty, nutritional, seasonal produce.

Sure, I could buy as punnet of red tomatoes for a few bucks, but how awesome finding a plant loving the sunshine offering up little rubies? (FYI – green ones are edible too, just a little tart. They also make an incredible green tomato chutney.) I found self sown dill along the path, chickweed growing crazily and pesto made in the kithcen from basil and parsley to top my vego curry.

Leftovers rock. Batch cook, enjoy that night, keep some lunch in the fridge and stick the rest in the freezer for another day.

Sure I could go out and buy a curry for somewhere between $10 – $15, have it presented to me in single use plastic (which will take approximately another 500 years to break down) OR I could put my super tasty lunch in a glass jar, top it up with fridge and gaarden foraged toppings, wrap it in cloth and sit somewhere amazing in the sunshine getting my vitamin D too. Hey presto – no waste lunch.

Yes it takes a tiny bit of planning, a little bit extra to carry and a quick wash up at home – seems way smaller than ($10 per day x 5 = $50 per week x 40 weeks = $2000 in shop bought lunches !!!)IMG_9135.jpg

So the value is in a little planning ahead, repect for the food you’re eating and really thinking how every element of a shop bought lunch reaches you. Make a party of it and invite your friends. Or just treat yourself to a little lunchtime holiday and explore the neighbourhood.