Healthy soil and sustainable growing

["Tradingpost" <tradingpost@lobo.net>]

Sounds like that'll work, I'm not much of a cook myself. Barb is, grew up 
cooking the indigenous way her mother knew in southern Italy.

paul tradingpost@lobo.net

*********** REPLY SEPARATOR  ***********

On 1/10/2010 at 4:26 PM yarrow@sfo.com wrote:

>On Sun, 10 Jan 2010 17:12:43 -0700, "Tradingpost" <tradingpost@lobo.net>
>wrote:
>> > Barb and I feel the one thing that would help our clueless country more
>> than anything is spreading simple and varied ways to cook the common
>fruits
>> and vegetables. The healthiest and also cheapest part of the diet - but
>not
>> using a lot of storebought or imported ingredients or spices.
>>
>
>What I do is to add vegetables to everything. I love lentil soup, but along
>with a cup of lentils and water, I add a couple quarts of chopped-up
>vegetables in season (sweet potatoes are fabulous, carrots, celery tops,
>etc.) and then for crunch, add more celery and carrots and garlic after
>it's done cooking. Also perennial kale -- the heat of the soup cooks it
>just enough.
>
>For years I've done the same thing with a pot of rice: to a cup of rice,
>add a third to a half cup of lentils, then lots of chopped up vegetables.
>Onions, carrots, celery, sweet potatoes this time of year, tomatoes and
>peppers in the summer, parsley when it's taking over the garden, and always
>a few leaves of kale sliced thinly. A hot pepper now and then.
>
>If you eat this way for a couple weeks, you will be able to taste real food
>and not need to salt everything (like a "friend" who visited and
>immediately reached for the salt shaker!) or add grease.
>
>_______________________________________________
>Livingontheland mailing list
>Livingontheland@lists.ibiblio.org
>http://lists.ibiblio.org/mailman/listinfo/livingontheland