where is mine
(Source: exilar, via painttheworldgrey)
put your grains* in a bowl and fill it the rest of the way with water. stir in a spoonful of phytic acid neutralizer**. go away. come back 7-24 hours later and put the whole shebang in a pot. fill the bowl again with water and add that to the pot too. bring to a simmer and reduce the heat to low. add some milk. keep it on low for a long time. salt to taste, and add a big dollop of raw honey butter. plop some dried or fresh fruit on there and you’re golden.
* ie, oats, rice, quinoa, mixed cereals, farina, barley, buckwheat, etc…
** ie, yogurt, whey, lemon juice, or raw apple cider vinegar
Roll up your blue jeans and don your sunglasses, farmers - it’s summertime! Well, almost.
I don’t know about you, but I’ve certainly been loving the particularly balmy weather we’ve experienced so far this spring. Like me, you might have been on the farm, helping out with new planting plans or daily maintenance. Or maybe this burst of sunshine has inspired you to get out into your own garden, planting this season’s kitchen crops? Others among us might have spent their Saturdays at the beach, soaking it all up, and still others might not have been so lucky. In any case, we’ve certainly got a treat for you down on the farm this season!
On Sunday, May 27, Hayes Valley Farm will be holding its second seasonal plant sale of 2012 in order to support its transition off of the 450 Laguna site. This time around, in addition to our wide range of edibles, we’ll be offering a slew of beneficials, ground covers, flowers, herbs, perennials, and seeds to expand your food forest at home.
Alongside our year-round favorite greens - broccoli, chard, kale, lettuce - you’ll find arugula, beans, brussels sprouts, clary sage, endive, eggplant, peppers, summer squash, tomatillos, and tomatoes. For plant and soil health and resiliency, intersperse these in your garden beds with borage, calendulas, california poppies, comfrey, ground covers (like clover), snapdragons, violets, and yarrow. To boot, we’ve gathered up some lesser-known, longer-lived crops: mashua, yacón, cape gooseberries, and tree kale! These are some of our favorite timeless perennials; they do exceptionally well in San Francisco’s otherwise foggy Mediterranean climate.
We’ll also have some extra goodies, like fun facts, guild groupings, tote bags, seed bombs, custom seed packets, and more.
(Stay tuned for more plant sales … )
my latest obsession
currently working with:
mint
stinging nettles
yarrow
calendula
clover
marigold
feverfew
and propagating, for fun:
tree kale
strawberries
cape gooseberries
figs
(Source: robcayman, via buddhistdaughter)
throw a half gallon of milk in a crock pot. turn it on low. walk away for 3 hours. come back and unplug it, then walk away for a couple more hours. come back again and stir in a few tablespoons of yogurt you had lying around. make sure it has live cultures. put the lid back on and wrap the whole shebang with a big old beach towel. go get a good night’s rest, or go to work, or just forget about it for 8-12 hours.
remember you left a half gallon of milk out. come running back, tear back the towel, thrust open the lid, and revel in the glory of your warm, freshly made, glorious yogurt. give yourself a high five for stretching half a serving into at least 8 servings, on the cheap. contain your excitement as you transfer the goods to quart jars.
later, stir in honey, jam, fruit, nuts, seeds. or make something mediterranean. or use it to soak your grains. i don’t care. do whatever you do with yogurt. and do it a lot because you have a half gallon.
oh. and save some from this batch so you can make another one after you finish licking the pot.
i made some socks
When it feels right, you’re going to do it because you can’t not. You’re going to stop playing pretend and you’re going to throw yourself into it face first, or ass first, I don’t know what. And you won’t know when that’s going to be until it happens. When it feels right it’s going to make you feel level, supported. Everything will stand still and make sense for a minute; suddenly you’ll have the last word in the irritating crossword puzzle. You’ll fill it in, stand back and acknowledge, and everything’s going to be right where you put it. And then everything will be clear. Originally, you’re going to be doing something else. You’re going to be living out some other plan for your life with the best of intentions. This plan used to be Plan B but actually turned out to be Plan A because let’s be serious, the real Plan A wasn’t a plan to begin with; it was this nebulously attractive question mark inkblot that you weren’t sure how to even approach so you left it alone, left it in the “dreams” category and moved on. You’re not going to dig out the original Plan A until you feel so not alive you can’t breathe and start to panic. People and their crazy romantic notions: “I’d be an artist if I could,” or “I’d travel if I could,” or “I’d do all these things if I had the time/money/motivation.” Everyone would do everything if they had the fundamental resources necessary. Yeah, maybe — you do have to be realistic. Be totally realistic for ten minutes without a break and take note of how you feel. That’s the crushing weight of limitations. But, the thing about limitations is there’s usually a way around them. Not becoming a ballerina because you don’t have legs is one thing. Not becoming a ballerina because you don’t have a tutu is something else entirely. For example: recently I had an inspiring lady tell me about another inspiring lady, a French filmmaker (I can’t write her name because I don’t know how to spell it or what it even sounds like; sorry, I was drunk when she told me) who wanted to make films but didn’t have any money to spare for equipment. Since you can’t really make a film without equipment and taking out a loan wasn’t a viable option for her, she decided to attack her dream differently: she started writing, with the vague hope that someone someday would take interest in her work and translate it to film. And let her direct it. And that actually f-cking happened. If you really want something, you have to work with that you have. When something feels right, even if it’s crazy it’s going to make the most sense. Everything else will feel like a lie, a weak approximation; you’ll feel like you’re placating yourself or whoever you think you have to please by doing it but deep down you’ll know what’s really going on. When it feels right it’s going to pull insistently, tug at your sleeve like an annoying five-year old, wave its arms until you look at it. It’s going to make you lose sleep but you won’t feel tired. When it feels right, it’ll be tangible. The hazy “dream” state of it will evaporate and it will become a map, a strategy. You’ll get off your tiptoes and stop being afraid. You’ll do it because it’s in your blood. And you won’t know when that will happen, or if it ever will; but when it feels right, you’ll know.
(Source: thoughtcatalog.com)
come to this! i’ll be teaching a workshop about composting and the soil food web.
1/5 german
1/5 irish
1/10 french
1/8 romanian
1/8 portuguese
1/8 “portuguese,” probably actually chinese
1/8 “heinz 57”
woot! i feel bad for my future kids
put some oats in a bowl and fill it with water. throw in some yogurt, or whey. mix it and forget about it for a day. come back and put it on the stove. add more water. add milk. turn the fire on a medium-low setting and wait. come back in twenty minutes. add salt, vanilla, molasses, and a pad of butter. rediscover what it means to be alive.
bracelet. 100% wool; hand felted.
april 29, 2012click through for more photos.
oh right. that’s why i’m online. welp, g’bye now!
wait, what am i doing on tumblr?