Heading to the kitchen or cafe, we tend to map our options along particular dimensions, like "gourmet" (complex, exotic), "convenient" (quick, guilty pleasure), "healthy" (pricey, less apetizing), or "budget" (generic white starches)--expecting to compromise with our values in some way at every meal.
Here on the Farm, we exercise a good deal of care for and with the edibles that we interact with as producers and conscientious consumers, aiming for the optima of holistic wellness, aka "win-win-win" (for people, planet, and prosperity)!
Right now, that means things like:
- focus on growing abundant nutritious diversity on site to supply ourselves and distribute (or preserve) surplus
- shop ethically and economically for flavor-dense organic additives (condiments, dry mixes)
- invest in the future of local sufficiency, supporting other local producers and planting our own long-term benefits package (food forest!)
- enjoy simple, nourishing fare that sustains us in continuous exertion of body and mind without requiring extensive processing or prep times
- look around the neighborhood for unexpected treats and offerings (a dozen free laying hens the other day, edible mushrooms and wild greens, dumpster diving--for the pigs!)
I don't use recipe books, and don't imagine publishing any, but love to have fun with great ingredients. The salad shown here was yesterdays un-premeditated lunch: chopped frozen dandelion greens, sprouted french lentils, flax seed meal, carob powder, walnut oil, balsamic vinegar and herb dressing.
Do you know the story of your food? Do you want to? It can be upsetting, or uplifting. It can be fearful, or fulfilling. It's a choice, and a worthy journey, to reclaim sovereignty of your body-mind and be ready for greater service to the world. Bon appétit!