You know what they say: when is life He still refuses to give you the “cute.” Even after weeks of waiting patiently, go sow some vegetable seeds and pretend you know what you’re doing. Or something. At the very least, that’s how I ended up growing a small vegetable garden of Swiss chard, shiso, and edible flower seeds this week. They are sitting in little pots on my bathroom radiator as I invite Mother Earth to sprout seedlings. Did I mention I have no idea what I’m doing? I am avidly reading anything I can get about growing doll gardens (incl Gardening for dolls). I love this A beginner’s guide to growing vegetables Advice from Jenny Afuso, But also take any and all of the duplicates of your favorite IG growers, books, resources, etc.
Speaking of trying to keep things alive with no clue what I’m doing, I have a new pet: the sourdough pie that I got from my friend and baked extraordinarily Claire Savitz; She’s unofficially called Claire Two. Maybe everyone is tired of the house Sourdough craze This time last year, but it’s a whole new world to me, and I’m just so intrigued. I kept Claire Two out of the kitchen, feeding her twice a day and staring at her all day from my desk (the dining table is six feet away). Contain bacteria and yeast inside this sticky little quadruple container very The dramatic life that takes place over the course of a day as they feed on flour and water, and I love how it feels like everything and nothing is happening there. (It’s a metaphor for me inside the quartet and it’s my apartment during a global pandemic, get it!)
Some other things worth sharing from my little corner of the universe:
What I cook
In the May issue of Bon appetiteIn, you will find a story that I have worked on about food waste and all the partial and big ways that it affects our lives. There is a very thoughtful guide on composting (even if you’ve never done it before!) Written by Aliza AbarbanelMy personal phone is a friend of all things green. And there are a few recipes too, which we developed with the goal of creatively reducing and / or reusing our food leftovers, like this one. Orange peel chai It works brilliantly with citrus peels in a throat soothing tea. Or these Fried noodles with chicken, And which welcomes a random carrot and green onion stranded by thread hidden in the back of your crisper staircase.
What I eat
Next week, I’m going to check out events at Value Added, A collaborative fundraising series running now through May 2 in New York City and the Hudson Valley featuring all kinds of pop-up dinners, group parties, menu shows and more with a list of great restaurant partners including KittyAnd the Its specialAnd the The Four Horsemen, And more. It is a joint collaboration of a non-profit organization Sky High Pharm The collective is popular FigsWith all the money going to their work toward community-controlled food systems. I couldn’t think of a better way to relax in a very special (and safe but social) spring than eating something so delicious made by people who band together to support a fairer diet.
I will be back with a report on seedling activity and Claire Tu in two weeks.
Go on these recipes: