73. Fooding

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…)

Patisson Golden Marbre Scallop Squash

Patisson Golden Marbre Scallop Squash

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”.

Yellow Wonder Wild Strawberry Bloom

Yellow Wonder Wild Strawberry Bloom

Little Jaune Paille de Vertus onions

Little Jaune Paille de Vertus onions

Strawberry plants and Violet de Provence artichoke plants still very green

Strawberry plants and Violet de Provence artichoke plants still very green

Sorghum. Love how the stalk in the background looks like a shadow of the one in the foreground. And the background is the grey sky.

Sorghum. Love how the stalk in the background looks like a shadow of the one in the foreground. And the background is the grey sky.

Rainbow Swiss Chard

Rainbow Swiss Chard

Food. The clover, not the leaves.

Food. The clover, not the leaves.

Eventually food:

Plum Tree One

Plum Tree One

Plum Tree Two

Plum Tree Two

Clockwise from left: Oregano, asparagus, pea, garlic shoots and the tiny yellow flower is an arugula bloom

Clockwise from left: Oregano, asparagus, pea, garlic shoots and the tiny yellow flower is an arugula bloom

Belgian White Carrot

Belgian White Carrot

Nasturtium

Nasturtium

Not food. That's a stick.

Not food. That’s a stick.

Not food. Blue feather on a yellow leaf.

Not food. Blue feather on a yellow leaf.

Not food. Leaves. But I bet there's lots of foods to forage in the woods!

Not food. Leaves. But I bet there’s lots of foods to forage in the woods!

Eater of food. (The Spy getting ready to go to wrestling practice)

Eater of food. (The Spy getting ready to go to wrestling practice)

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.

Kale and Mushroom Soup

Kale and Mushroom Soup

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.

DSC_1398 (292x450)

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!

15 thoughts on “73. Fooding

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  3. Capt Jill

    I love your garden! Also your disclaimers were great. :-)
    I am limited in my gardening to what plants can survive with ZERO attention for months on end. At the moment, I have only found fruits (lime, lemon, orange, pineapple-maybe, if it doesn’t freeze-).
    Any suggestions for a gardener who’s away from home for 3 months or more at a time?

    Reply
    1. Spy Garden Post author

      Thanks! Mostly all herbs are very low maintenance. Also aloe comes to mind. My big aloe plant gets put in the basement for the entire winter and I usually only water it 3 times in 3 months! And I’ve had the thing for 10 years!

      Reply
  4. narf77

    Earl would like it known that stick = food. Just so you are aware. I use Massell stock, one of the ONLY things that we Aussies can get here that you guys can’t so I dance around the kitchen wafting it around like fairy dust because it is both delicious AND healthy…for once I WIN! Forget not being able to get truffle tempeh or sprouted black lentil tofu, narf7 WINS! Sad that I should be so happy about some vegan salty flavour but it forms the basis of so many things…humble shmumble! It’s my stock and I SHALL go to the ball (narfarella…it has a ring to it ;) ). I am learning that favourite food from scratch. I have seedlings waiting to go out into the soil but the weather has decided that it is winter again for some reason. November and winter when we are supposed to be having the hottest year on record…I love how nature raises her eyebrow at the pontification of scientists ;)

    Reply
    1. Spy Garden Post author

      Massell sounds great. Vegan salty cubes are nothing to scoff at! I just did a search and there are three grocery stores in my area that carry them! Hope your spring springs soon so you can get planting in that glorious tent of yours.

      Reply
      1. narf77

        You have Massell? bugger :( There goes my fairy dust. I thought I could dance the dance of 1000 veils and be like Salome but now I am back to scrubbing the (now cold) stove like Cinderelli…Narfarelli – fairy dust = a sad panda…

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