June 3, 2014 § Leave a comment
Today was THE day to chip up some bananas. I purchased a massive bag at half price (due to ripeness factors), so I got to work right away preserving my haul. Banana chips are quite simple to make. You thinly slice your little friends, then put them in a dehydrator, then turn the dehydrator on, then walk away for 8 hours. At the end you are rewarded with a stash of delicious chip friends. You are now free to cannibalize your friends at will, or store them in a glass jar and visit later on. You could also use up ripe bananas by freezing them (peel them first!) then food processing them into “banana ice cream”. But lets leave that recipe for another day. Today is banana chip day, and here is how it looks:
May 27, 2014 § Leave a comment
The pictures below were taken today, (May 27th) three weeks after the previous series of photos. The grass has taken off and the raspberry canes are shooting out plenty of leaves. A few small flower buds are beginning to develop, so an early summer harvest looks quite possible. I have started to stake the most productive patches and removal of grass and weeds has begun. I will be using a “chop and drop” approach, allowing the cut grass and weeds to act as a mulch. Eventually this material will act as a compost source for the raspberry canes. In addition I will be mixing in some sawdust and woodchips when they are available. The main objective for this piece of land is to promote the wild raspberries without disturbing the natural order of things. I am trying to keep as much of the existing plants and trees as possible. Anything that interferes with the raspberry leaves (thus depriving them of sunlight) will be removed. The stakes are there to hold up tall canes and allow them to stay clear of the ground cover.
Here you can see the grass and other native plants beginning to pop up in the patch.
This area has been staked and the de-grassing has begun.
And finally you can see the raspberry canes coming up through the grass.
So, that’s all for now. I will continue to update with pictures as I work my way through the tangled wild mess. There are a few different varieties mixed in there, so it will be an interesting harvest. I also have some very healthy blackberry canes developing, so I’ll get some pictures of that next time (for the blackberry fans).
May 23, 2014 § Leave a comment
So here we are, first gardening post of the season. This project is taking place at the back of my parents property, in an old abandoned raspberry patch. The raspberries have been growing wild here for many years BUT so has everything else! The project is pretty simple, promote raspberry production and suppress the competition. Using natural permacultur-esque methods I am gradually chop-drop mulching my way through the area and staking all raspberry canes. The two main competitors here are blackberries (which I’m confining to one area) and tall grass which I’m trying to mulch away.
The pathways are starting to come together. Underneath the pathways are sheets of cardboard to prevent any unwanted growth poking up through the trail. On top we have used woodchips from the local yard waste dump (just outside Liverpool, Nova Scotia). The rocks and logs will define our pathway borders. These pictures are from three weeks ago, but now everything is coming up green! I will update this post after the weekend to show the current condition.
April 14, 2014 § Leave a comment
February 1, 2014 § 1 Comment
It’s the middle of winter, it’s cold, it’s miserable, it’s February… So here’s a very simple, honest, organic, farm raised, humble, delicious, and most importantly HOT Squash soup to get you through.
You will need:
1 Squash (grown on top of a chicken coop, from your fathers garden)
5 Parsnips (stored in sawdust since harvest)
2 Onions (run of the mill mr.clive type of things)
5 Garlic Cloves (hard working honest types)
Sea Salt (from the north Atlantic)
Ground Pepper (from non-ground peppers)
Arrange your ingredients in a pleasing way on top of a bread board. Board can be made from any high quality wood, must be sizeable in order to hold an honest squash.
Embarass the vegetables thoroughly.
Place in oven to roast at 400F for 30 minutes.
Remove, cool, and excite with 1L of water in your favourite blending machine.
Seek help from a bowl. Consult your stale bread collection. Consume.
December 6, 2013 § Leave a comment
- 3 Cups Chick Peas
- 1 Zucchini
- 2 Medium Size Carrots
- 1 Red Onion
- 3 Tbsp Peanut Butter
- 2 Tbsp Curry Paste
- 1 Handful of fresh Parsley
- 1 Tbsp Extra Virgin Olive Oil
- 1 Dash Salt & Pepper
- 1 Avocado
- 1 Tomato
- 3-4 Green Onions
***Makes about 8 burgers***
Rinse the chick peas and then mash them in a large bowl. Make sure it’s a large bowl because all the other ingredients will be joining later on.
Grate the carrot and zucchini and add to the chick pea mix.
Chop red onion and fry in a small pan with olive oil. Once the onions become slightly transparent (no longer bitter to taste) you can add them to the rest of the ingredients. Add the peanut butter, curry paste, parsley, and a dash of salt and pepper. Mix it all up, mash the ingredients together until it holds together in a paste like form.
Form in to the traditional burger shape and fry in that dirty onion pan! Shouldn’t take more than 2 minutes a side. Keep in mind this is edible raw so you don’t need to cook the life out of it.
Put it all together on some good quality crusty bread, or inside a pita. Add your toppings, and enjoy!
** For a gluten free alternative just replace the bread with rice. Makes an excellent dish.
November 28, 2013 § 1 Comment
This is a quick recipe for a humble little sandwich, which the Saint and I have coined ” The Avo Toasty”. A staple snack in both of our lives. Quick to make and thoroughly satisfying, this is snacking at its finest!
You will need:
1 Baguette or a quality loaf
To begin you will need a good quality slice of bread. I visited my favorite local bakery, Juliens in the Hydrostone district of Halifax, and I picked up a nice whole wheat baguette. I find any bread with a good crust works well to contrast the soft avo+tomato combo.
A trip to the grocery store should provide the other essentials.
If you are not familiar with choosing Avocados, you are looking for one that is a rich greeny brown colour and slightly soft to the touch. You do not want an under ripe avo, these taste awful and they are impossible to mash up. Grab a tomato that catches your fancy and you’re all set (assuming you have balsamic vinegar, olive oil, and sea salt at home).
So now you are home, cut the avocado in half (vertically), remove the pit, spoon out the tasty flesh, and mash in a bowl. Slice your bread and toast it if you feel the need. Chop up your tomato, and then assemble your ultimate snack with a pinch of sea salt and a drizzle of balsamic vinegar + olive oil. Voila! The Avocado Toasty.
You can add to it or subtract from it, but essentially all i’m trying to say is: a ripe avocado + crusty bread = bliss.
Avocado’s are a fantastic source of fat. Consider using them instead of cheese on a sandwich 🙂