I try not to write about food too much. I feel like recipes have been done to death. I cook a lot but usually don’t measure anything or remember what I did. When I do share a recipe, usually it is something very delicious, photogenic and unusual. But for the unusual bit, I feel I need to clarify that I am not trying to elevate food to something beyond future contents of a digestive tract.
The pretentious menu has been done to death.
Here’s an example:
An Inspired Lunch
Jullet pie with sustainably-harvested Telagon foam
Getrique packets with wild-caught Vendalier Quib
Etruscan Fraibettes with iced Huuje
I mean, I’ve been mildly entertained by Top Chef/various Food Network shows and eaten at nice restaurants, but good grief: it’s JUST FOOD, PEOPLE! By the way, all of the capitalized words in my “Inspired Lunch” menu are words that I just made up. Hopefully you didn’t already try and google any of them AHAHHAHA. Click here if you want more of my diatribe about food blogging.
So why do I feel the need for disclaimers and “I’m not a foodie!” proclamations? Because I am drawn to the unusual vegetables in seed catalogues. I share the varieties on this site and I find the names and the histories of unusual vegetable varieties to be quite interesting. It has nothing to do with eating or food (well it does, but…)
aka Potentially Pompous squash. But it is just squash. Tastes the same as any yellow summer squash. Half my yard is a garden. That is edible. Which has everything to do with eating and food. But still. Gardening is a different thing than “fooding”.
Now that I’ve gotten the lengthy disclaimers out of the way, I am going to share a recipe. For an extremely simple soup. The Spy saw I had made this tonight and said “Yesss! I’m going to want seconds. And thirds.” Which I think is saying a lot for something that involves kale.
In a little olive oil in a pan brown some sliced mushrooms and thin sliced white onion. Add to a pot of boiling beef broth. For seven or so cups of water I use three bouillon cubes. I realize bouillon cubes are not vegetarian and they probably have MSG and they are “horrible”. But they are easy and cheap and they take up basically no space in the cabinet. If you do not use cheap cubes of questionable content, use organic grass-fed beef broth or vegetable stock. I also add the teeniest pinch of cardamom. Then add big handfuls of kale. You can add a lot because it wilts down to like 1/10th the size of fresh. Season with salt and pepper.
In a perfect world, I would only eat fresh, seasonal, locally grown vegetables. No meat, no dairy, no refined sugars, nothing from a box, nothing processed and only whole unprocessed grains. However, I do not live in a perfect world. So sometimes I eat sugar (every day in my coffee) and sometimes I use bouillon cubes. Apparently I wasn’t done with the disclaimers. I need to come up with a way to sum them all up. How about:
My favorite food is gardening.
More Spy Garden recipes: Krabby Patties with Quinoa and Amaranth, Quinoa McNuggets, Man-Shall-Not-Live-by-Bread-Alone-but-it-sure-is-Delicious Bread Recipe, Three Salads, Gingerbread is Underrated, Mushrooms!, Kale Chips, Flowers: It’s What’s for Dinner, Romaine Calm!