Friday, March 12, 2010

Independence Days #41

While Spring doesn't officially start for another week, we've had a glorious preview this week of what will become more commonplace in a month or so. Sunshine, warm breezes, longer days, and increased energy have all combined to make me much happier and to help me through a few long and physically draining work days. What fun!

It has also gotten me a little more charged up for the weekly Independence Days report. I am ready for you this week!

1. Plant something: Started seeds for Clear Dawn onion, zaatar marjoram, orange thyme, garlic chives, wild bergamot for me; started seeds for kohlrabi, eggplant, beets, radishes, pac choi, peppers, lettuce, basil, onions for the OEFFA Male.

2. Harvest something: Nothing; I did look for chickweed at The Farm, but it wasn't quite big enough to pick yet this past weekend.

3. Preserve something: Nothing

4. Reduce waste (Waste not): All the usual things, I guess; took recycling to drop-off point; took egg cartons to Local Roots to return to producers.

5. Preparation and storage (Want not): Bought two more seed trays; stocked up on bleach to sterilize old pots; made note of what grains to restock after this week's bread baking blitz.

6. Build local food systems: Cooked dinner and shared dessert at The Farm; worked two days for the OEFFA Male; shared homemade tomatillo mincemeat pie with My Wonderful Parents; enjoyed another baking day with My Spiral Friend and her daughter (making tarte tatin); shared two kinds of pie and a quiche with the Renaissance Man; worked on a post for The Ethicurean.

7. Eat the food: Salad; stir-fried curry pasta with broccoli raab, tatsoi, and green onions; morning hash brown scrambles with local cheddar and fresh spinach; spinach pizza; quiche with basil butter crust and filled with dried cherry tomatoes, shredded fresh spinach, green onions, and local feta; peach-blueberry pie with oat crumb topping.

It's so good to be eating more fresh food again -- as well as to clean out jars from stored canned foods. And I'm so happy to start this year's growing season already!

Are you ready for a little spring greening, too?

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