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permaculture - Re: [permaculture] Spanish Permaculture Handouts

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  • From: "Lawrence F. London, Jr." <venaurafarm@bellsouth.net>
  • To: permaculture <permaculture@lists.ibiblio.org>
  • Subject: Re: [permaculture] Spanish Permaculture Handouts
  • Date: Sun, 10 Jan 2010 22:00:02 -0500

Scott Pittman wrote:
I am also teaching a course for the Army National Guard to troops who are
going to Afghanistan to work with villagers on agriculture and other rural
tasks; I would appreciate any current information on Afghanistan weather,
soil, crops, animal husbandry, water and etc.

On Afgan food:

http://en.wikipedia.org/wiki/Afghan_cuisine
"Afghanistan has a wide varying terrain allowing for many different crops. Afghan cuisine is largely based upon the nation's chief crops: cereals like wheat, maize, barley and rice. Accompanying these staples are dairy products (yogurt, whey), various nuts, and native vegetables, and fresh and dried fruits; Afghanistan is well known for its grapes. Afghanistan's culinary specialties reflect its ethnic and geographic diversity"

"Although Afghan food may vary between regions, similarities exist. Fresh yogurt, coriander, garlic, onions, spring onion, tomatoes, potatoes, and fruit are widely available in all parts of Afghanistan and are used in preparing foods. Fruits, fresh and dried, form an important part of the Afghan diet, especially in the rural areas. Afghanistan produces exceptionally high quality fruits, notably grapes, pomegranates, apricots, berries, and plums. These fruits have traditionally been Afghanistan's main food exports. Dried nuts and seeds, such as walnuts, pistachios, almonds, and pine nuts are both very popular and plentiful in Afghanistan. Exceptional varieties of oranges, known locally as "Malta" are grown in the warm climate of Nangarhar province. Olive oil is also produced in Nangarhar province but for local and national consumption only. Herbs and spices used in Afghan cuisine include mint, saffron, coriander, cilantro, cardamom, and black pepper. Lamb and chicken are the preferred meats. When available, meat is widely consumed. Afghan cuisine emphasizes well-balanced tastes. Food should be seasoned but neither too spicy nor too bland. Contrasts are emphasized."




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