When I’m on my days off, sometimes I go to errands in Kahului with my Special Person @rawmiel808 and make it a point to try new cutting edge food establishments! It’s fun to see what everyone is up to and taste the talent & variety that Maui has to offer. So today we went to two very special places on Dairy Road in Kahului! All the food was awesome! @tinroofmaui we got Panko Crusted Ahi Belly with yummy veggies & rice which was soooo delicious and some amazingly flavorful Broth! Then we went to the new food truck @seasaltmaui (near Costco) and got some green papaya salad, a Reuben Sando and a hot dog! They even gifted us with some beet & kale salad that was covered in Lilikoi sauce! I learned today that @seasaltmaui cures & process all their meat and they choose to only buy local meat, produce and breads. I am in awe of what they are bringing to Kahului and the other places they will be parking! Follow both these places to see their daily grindz ! Support local business! Yay! #maui#variety#food#love#local#locavore#hawaii#support#yummmm
Came home from a trip to find an enormous bounty of kale at the garden. So-- here is kale four ways.. Kale stem pickles, kale pesto, chickpea and kale stew, and blackberry and kale fruit leather. Also making kale powder. I'm exhausted 😛#kale#gardening#preserving#locavore#greens#diy
Cascadia Grains is coming to the Palouse this Monday!
@wsufoodsystems, @uidaho Extension Community Food Systems, and @lincfoods/@lincmalt will co-present a @cascadiagrains EAST Conference Pilot Program from 9 am - 12 pm at the 1912 Center in Moscow, ID. Using a short mini-conference format to demonstrate the Cascadia Grains Conference structure, this pilot program will be used to gather feedback from participants in order to create the framework for a potential Cascadia Grains EAST Conference in 2019.
The Cascadia Grains Conference is committed to revitalizing a grain economy in the Cascadia biogeographic region (WA, OR, ID, BC and Northern CA). Their mission is to convene and connect growers, processors, brokers, investors, and policy-makers across the value chain, provide a platform for the latest science, techniques, research, market opportunities and hands-on learning and cultivate an economically viable network of market opportunities for locally-sourced value-added products. For more information visit www.cascadiagrains.com
In case you were wondering... what plants are weeds? It bothers me a great deal that certain plants are defined as “weeds”. On our farm many “weeds” are prized. The city “high grass and weeds” program mowed down a cornfield of mine a few years ago. Something that I got a lawyer’s help to fight, and lost the battle, but won the war. In other words I paid the city $356 for the destruction of my property that would’ve made me money. I showed up at the hearing with pictures of the children planting the corn that they had mowed down. The picture from the contractor clearly showed a man standing with a meter stick next to corn. The hearing officer said he would take it under advisement, but that he couldn’t allow people to simply cast seeds out into a field to avoid having to mow. Having showed him the pictures of children sowing the seeds in straight lines using string, and looking at the pictures of what was clearly corn in the contractor photos, I mistakenly thought “advisement” might have been a good thing. No such luck. Even though this thickheaded hearing officer ruled against me and the program I had organized with children I teach at Broadway United Methodist Church through our cultural center, the following year the city implemented a program that allowed owners to register their plots as urban farms. A very kind and interested man named Toby came to look at our plot and asked questions about the plants we were growing, and the plant in the video was one that I assured him was wild spinach, a weed that I always allow to thrive to feed my hens, myself, and anyone else for whom I prepare healthy food.
Hi everyone 👋🏼 resilient bitch is a channel for me (Meghan, Meg, Meggi P) to express my creative ideas regarding resiliency and liberty.
I’m going to express these ideas with video, poetry, dance, prose, interviews, painting, and sewing. Maybe some singing. Maybe some other stuff. I’m not good with boundaries.
I want to help myself and all of us learn how we can collaborate, express authenticity and communicate in a way that weaves our social net so tight that nothing can break US.
Shit’s hitting the fan. We are entering a future of chaos. I want to help answer the question of how we can face this triumphantly with a whole lot of weird shit.
Follow my journey here bitches
Packing lunch for hubby. His meal prep is fun because he gets so much more than me! Homemade yogurt with peaches from my family’s farm, homemade blueberry/blackberry muffins with berries from our garden, boiled eggs, cheese, grapes, cherries, tuna salad with our garden’s cukes and tomatoes, cashews, and German potato salad with potatoes and bacon from the in-laws. This is what inconvenience food looks like. It’s our hobby, lifestyle, obsession? But it’s yummy. And no, I don’t pack his lunch when I’m back at school, he packs it himself then. #thankafarmer#inconveniencefood#locavore#mealprep#slowfood#gardening#growyourown#summer
@hellooo_cindy brought home a lovely little present from her coworker: four prickly pears!
For those who don’t know, these are the fruits of the nopal cactus, which is the kind with round flat leaves. You may have seen them growing and not even realized it—the second pic is what they look like before they’re peeled. These little guys have teeny tiny spines (hence the name) and have to be handled with gloves, but once you peel off their prickly skin you get a vivid purple-red inside with lots of edible seeds. The flavor is mild and the texture is somewhat like watermelon. Best of all, nopal cacti are native to this area, meaning I’ll likely get more chances to experiment with different ways to prepare prickly pears!
Handsome local entrepreneur, Dan from @dodgecitycycles, crossed the street today to get his biannual spruce up with the lovely Asaya who started off with a relaxing head massage. Finished off with mixing some Sea Wench Spruce essential oil into his Soma Organics hair paste for some uplifting aromatherapy and forest vibes 🌲🍃💚 #locavore#organicliving#yqqhair#cumberlandhair#comoxvalley#holisticgrooming
#keto#realfood tostadas...one of the best things I have made in a while. Sesame seed patties from @realfoodlab veggie bread cookbook, topped with eggplant "refried beans" and cauliflower Mexican "rice" ( inspired by my meal at the Houston meet up made by @carolinesketokitchen ), also topped with pasture raised ground pork, cheesy sauce from @madewholecookbook and cilantro.
Used my heatless habenros from @justgotlayedintexas and pork from Springhill farms and eggplant that I bought at @gofarmersmarket
Hanger steak seasoned with the leftover blueberries from straining blueberry balsamic, sweetfern and apple blossoms. With a side of potatoes and carrots cooked in butter and seasoned with sweet fern and goldenrod leaves.
Armidale is not a nice place in winter. The first frosts hit in April/May, knocking all the summer crops out, and then progressively get worse until the most hardy of vegetables - cabbages, caulis, Brussels sprouts - end up cold and burnt from them. There is minimal (if any) growth once August hits. And the worst bit? The frosts will continue long into September/October (and possibly November), meaning we get a very slow start to summer cropping.
But in the midst of this cold and bleak time you can still go back to the items you've preserved when the summer rush was happening - like these smoked and dried chillies (large cayennes with no heat at all and jalapenos picked back in March). These guys pack a punch! Smokey, sweet and a good dose of fire along with a mixture of flavours that I've never found in any other dried chilli powder before. Throw away the packaged Mexican spice mixes, grind a couple of these bad boys up and it's just like summer again.
HOLY TOMATO! We have been LOVING our weekly deliveries of delicious local tomatoes from @hopefarmorganics ! For the past several weeks, we have switched our tomato sauce recipe to be made entirely from Andrew’s tomatoes! We love our farmers, and their products even more!
What’s cookin’ good lookin’? We are always trying to push our boundaries and come up with delicious new menu items for you to try.
The AWESOME @athabascabarnburner is taking our stage tonight at 8:30! PWB beer is on special all night long.