REMEMBER | food security

{ via lexicon of sustainability }

FOOD SECURITY

"Having consistent year round access to safe, local, affordable and culturally appropriate food that is grown, raised, produced and moved about in manners that are responsible to the environment while reflecting a consumption of natural resources that is equitable with a view to our offspring's even generations from now" Erika Allen

I ask Erika what she grow in her urban Chicago garden and she says: "Heirloom tomatoes, lemons, cucumber suyo long cucumber, Italian eggplant, ping tung eggplant, blanco eggplant, okra, ground cherry, endive, cosmic purple carrots, Nantes carrots, leeks, redbor kale, dwarf curled kale, Russian kale, dandelion greens (red rib), scarlet runner beans, fever few, chamomile, thyme, sage, table grapes, sunflowers and lot's of basil (and that's just her summer crop)."

EATING IN SEASON | red cabbage & apples in november

FOREST WALK CABBAGE SALAD

{ all credits to mynewroots }

2 Tbsp. extra-virgin olive oil
1 red onion, diced
3 medium cloves garlic, minced
1 pound head of red cabbage quartered and cut into thin ribbons
1-2 crisp green apples, chopped into chunks
2 teaspoons fresh rosemary, minced
a couple handfuls golden raisins (or other plump, chopped dried fruit)
2 tablespoons balsamic vinegar
1/2 cup walnuts (or toasted hazelnuts, or pumpkin seeds, or sunflower seeds...)
fine grain sea salt
2 ounces goat cheese, crumbled (totally optional)

1. Heat the olive oil in a large skillet and sauté the onion for a minute or two with a couple pinches of salt. Stir in the garlic, and the cabbage, and a few more pinches of salt. Stir and cook for just a minute or so, or until the cabbage softens up just a touch.
2. Then stir in the rosemary, most of the raisins, and the vinegar. (The cabbage will continue to get more and more tender even after you remove it from the heat, so keep that in mind, and do your best to avoid overcooking it - where it collapses entirely). Fold in half of the goat cheese, the apples, raisins and walnuts, then taste. Season with more salt if needed. 
3. Serve garnished with the remaining raisins, goat cheese, and walnuts, and perhaps a sprinkling of rosemary sprigs.

To make a complete meal, serve this salad on a bed of wild rice, adding to the overall "woodsy-ness" of it all. For vegans, omit the goat cheese and throw in more nuts. ::

UPCYCLE | bottle homes

{ family fun }

REVIEW | work session #11 18.11.2012

spontaneous crafting - work session #10

No prove of picture for our 11th work session, it was just to cold to unpack the camera.

This Sunday was a quiet one. We had apple man John Hancox visiting. He gave some advice where ideally plant apple trees. He was suggesting to make use of the brick walls by planting the trees in an espalier style. This would keep them low and would prevent any complaints by the neighbouring residents due to reduced lighting conditions. The compost comes now with a lid and the wildlife shack has grown by two more palettes that need to be filled with material next time. 14 helping hands made it possible to move the heavy bag of soil on the garden site, footpaths are cleared now. ::

REMEMBER | grass fed

{ via lexicon of sustainability }

GRASS FED

Don Gilardi's 80 acre farm has been in the family since 1914. It was primarily a dairy farm until five years ago when Don began raising his family's sheep. They are pasture fed, with a supplement of alfalfa from a feed store in Petaluma. The sheep are sheared in June; the wool is sent to Yolo Wool Mill and comes back as yarn, batting and roving. :: 

EATING IN SEASON | beets & mushrooms in november

BEET BOURGUIGNON

{ green kitchen stories }

// serves at least 4

This is one of those dishes that works well making a day in a advance. The flavors will become more intense and the vegetables more tender.

2 tbsp olive oil
1 yellow onion, chopped
4 cloves garlic, minced
8 small beets, peeled & quartered (we used Chioggia beets)
4 medium sized carrots, sliced in large pieces
2 sprigs thyme
sea salt & pepper to taste
2 tbsp tomato paste1 cup red wine 
2 cups vegetable stock
3 bay leaves2 tsp arrowroot powder, solved in 2 tbsp water (optional)

2 cups puy lentils, for serving
4 cups water
a pinch of sea salt

2 tbsp olive oil
2-3 portobello mushrooms
10 champignon mushroom
10 small pearl onions, peeled

Cooking the stew: Heat the olive oil in a dutch oven or a large cast iron pot over medium heat. Stir in onions and garlic, sauté until soft. Toss beets, carrots, thyme and salt and pepper into the pan, cook for 5 minutes, stirring occasionally. Stir in the tomato paste, red vine, vegetable stock and bay leaves, let simmer on low heat for 40 minutes. Meanwhile prepare the lentils, mushrooms and pearl onions.

Preparing the Puy lentils: Rinse lentils under running water. Bring water to a boil, add lentils and lower to medium heat. Let simmer for 15 to 20 minutes, when almost done add salt. Set aside.

Searing the mushrooms and pearl onion: Heat olive oil in a pan. Lower the heat and sear the portobello, champignon mushrooms and pearl onions, stirring occasionally, until tender and golden in color. Season to taste. Set aside.

Finishing the stew: Taste the stew, add more wine, stock or herbs if you like. If you prefer the stew a little thicker, add arrowroot mixture, but this is optional. Add mushrooms and onions and simmer for 10 more minutes. To serve, spoon the stew over a plate of lentils and sprinkle with fresh thyme. ::

UPCYCLE | glass jar frames

{ decor hacks }

REVIEW | work session #10 11.11.2012

preparing the wildlife shack - wildlife session.

Another lively work session took place last Sunday: 

We were busy preparing the compost's lid, dragging along pallets in a caravan from KRK on Woodlands Road to the garden - they will make the framework for our new wildlife shed; reusing the grass clippings to fill the hollow spaces between the palettes and creating wee shelters from old planting pots we fortunately kept on the site. 

Our zoology students hold wildlife session for the kids, and blossoms made from egg boxes Karina was carrying with the magic box spontaneously turned into a colouring workshop.

We were also happy to welcome Ellie and Caitlin from the CACTUS team, a voluntary society at Strathclyde University, who gave us their helping hand. We will be looking forward to cooperate with CACTUS on future Willowbank projects. ::

REMEMBER | good food revolution

{ via lexicon of sustainability }

Food resilience means the creationof a community food system that can reliably produce adequate good food that's safe, wholesome and affordable to all.

Growing power plays a vital role in the Milwaukee Foodshed, providing people from diverse backgrounds equal access to healthy, high-quality, safe and affordable food. Their national outreach programs teach community leaders across America how to grow, process, market and distribute food in a sustainable manner. Training today covers such topics as anaerobic digestion for food waste, bio/photo remediation, aquaculture, vermiculture, small and large scale composting, urban agriculture, permaculture, food distribution, marketing, youth and leader development, community engagement and project planning.

VERMICULTURE |
Red wiggler worms enrich and remediate soil with their costings. This worm poop is the best organic fertiliser available. Worms can even decontaminate soil. The beneficial bacteria in their gut breaks down heavy organic compounds and actually destroys harmful E. coli bacteria.

PRODUCE |
While tomatoes only grow in the summer months, over 150 varieties of produce, including spinach, arugula, chard, turnip and collard greens, lettuces, and peppers grow throughout the year.

AQUAPONICS |
= aquaculture (fish farming) + hydroponics (growing plants in nutrient-enriched water instead of soil). 
GP raises about 100,000 fish per year. These include tilapia, a warm-water fish native to Africa, and lake perch, a cool-water fish native to North America. ::

EATING IN SEASON | root vegetables in november

ROOT & WHITE BEAN SOUP
{ Green Kitchen Stories }

::November fave! I also add a dab of Greek Yoghurt and toasted walnuts on top!::

//Serves 4

2,2 lb (1 kg) root vegetables (celeriac, parsnip, jerusalem artichoke, turnip root, parsley root…)
1 onion, peeled and quartered
4 clove garlic, peeled
2 cups (500 ml) cooked white beans
4 – 6 cups (1-1 1/2 liter) water
½ cup (125 ml) white wine
½ lemon, juice
a couple of fresh oregano sprigs
2 tbsp olive oil
salt & pepper to taste

Homemade purple potato chips
1 lb (1/2 kg) purple potatoes (you can use other kinds of potatoes)
sea salt, to sprinkle

Preheat the oven to 400F/200°C.

Prepare the root veggies: Wash well and cut into large pieces, place on a baking sheet together with onion and garlic. Bake for 45 minutes or until golden and soft inside.

Meanwhile prepare the purple potatoes: Slice the potatoes paper thin by using a mandolin or a sharp knife. Pad them dry with a kitchen towel and place on a parchment covered baking sheet. Bake for about 15 minutes or until lightly brown and the edge lift slightly. Turn them every 5 minutes. Keep an eye on them as they burn easily. When done, remove from oven and sprinkle with salt.

Finishing the soup: Remove the root vegetables from the oven (let cool slightly) and place in food processor or use an immersion blender. Add beans and water (start with 4 cups, add more if needed) and mix until smooth. Pour the soup into a pot, bring to a simmer on medium heat and add white wine, lemon juice and oregano. Bring to a boil and season with salt and pepper. Remove from the stove and stir in the olive oil. Serve in bowls and garnish with your homemade potato chips and fresh herbs. ::

UPCYCLE | watering milk jug

{ home jelly }

REVIEW | work session #09

We were a small work group today, but we got some basic maintenance done:
Alistair finished the compost by fixing the building bag to the compost, a sign is now indicating what belongs in and what stay out from the compost. We managed to move one soil bag into the construction area. Next week's task will be i.a. to shift the soil of the full bag. Furthermore we cleared the concrete area from fallen leaves and tackled the really disgusting food waste dumping issue by disposing the layers of rotten food, cluttering this weak spot with drawers planted with flowers from the council and by putting up a friendly sign. We recieved again positive feedback on the project from two Willowbank Mums who brought down their children today. ::

REMEMBER | the soil food web

{ via lexicon of sustainability }

"THE SOIL FOOD WEB
Our soil teems with a multitude of organisms which provide the necessary work for healthy plants to grow free from disease, pests and infertility. These interconnected interactions and feeding relationships (quite literally "who eats who") help determine the types of nutrients present in soil, its depth and pH, and even the types of plants which can grow.

Dr. Elaine Ingham believes getting a healthy food web back into our dirt will stop poisoning us and turn this sick world around. Our use of toxic chemicals to grow food has greatly imperilled our soil, rivers, lakes, streams and oceans. In many areas of the world, our impact has been massive and unremitting, resulting in the loss of many organisms we don't even know exist (we have only identified 10% of the bacterial and fungal species on the planet). Can nature teach us how to grow enough food to feed an abundance of life sustainability without killing everything in a field simply to grow a single crop? she asks.

ELAINE'S NOTE TO FARMERS:
Making a more vibrant soil food web begins with making good compost. Properly converted organic waste are worth their weight in platinum." ::