Wood Ducks — Locally harvested, cleaned and cooked by my man
My plate at lunch today… Aside from the carrots, the meal was 100% provided by my man. In addition to hunting and cleaning the duck, he grew, harvested and cooked the turnips and greens.
Gotta give kudos to my man. He’s kind of a throwback to Charles “Pa” Ingalls of Little House on the Prairie. He’s a great provider of nutritious food. He doesn’t just hunt, trap and harvest food, he Ma Ingall’s it too. While I can garden and cook and fish, (though that’s been awhile), I don’t have any experience with hunting and trapping. He’s got a 50+ year jump on me there.
I admire how he can furnish a meal unmediated by a grocer or grower.
I love how he brings me healing food direct from sky and soil. And I am grateful.
I am still following the autoimmune protocol of the paleo approach and eating well (and washing loads of dishes) even though I have not posted much lately. I just completed a 6-week online course to help me puzzle out what my immune system triggers are. I will post more about that soon.
Grilled pastured sirloin steak, steamed garden asparagus and steamed garden swiss chard, boiled cassava (yucca root) with ghee
Without making a big production of it, I got into the garden yesterday and planted some more of the seedlings that I had started from seed a few weeks ago. It is a joy to be able to plant—and harvest—food in December.
We are getting closer to my goal of having enough greens on hand in the garden for continual harvest, through the cool season at least. Healing potency just 30 feet from our kitchen door.
Mixed lettuce seedlings
Salad greens planted close together for frequent harvest in my first effort to keep a supply of microgreens on hand. We have kale, mizuna and arugula planted in other patches around the garden.
Three weeks ago, I wrote a post about buying some vegetable starters and being hopeful that they would inspire me to get back into the garden. And they have!… It was wonderful to get my hands into the soil to plant them, and has been a joy to tend them periodically and water them with collected rainwater.
1st Harvest from the seedlings I planted 3 weeks ago
Now I am even more inspired… Less than three weeks after planting the starters, it was a delight to be able to harvest some leaves from them and enjoy them with other mealtime tasties today.
Garden greens grilled and served with grilled pastured ribeye steak and roasted kabocha squash. Yum Yum
I find it soul-filling and body-nurturing to participate in sunshine, soil, water and air becoming healing food that becomes part of me!!
Riding the inspiration, I recently ordered several varieties of lettuce seeds that I am eager to plant now that the moon is waxing again.