Patchwork Radicals

Before each meal, Morgan and I look at each other and say, "Okay, let's talk about this."  We go through each ingredient, and think about its source - local, organic, gifted food is ideal!  Sometimes we're lucky enough to have an all-local meal, which feels amazing.

Today, my refrigerator was sparse.  It's been a week and a half since my last CSA delivery, and I'm running out of ingredients and ideas!

Enter IngredientPairings.com.  I often need a little help imagining how things will taste together.  So, I entered in an ingredient:  'leeks'.  From there, I found that leeks go well with pasta - I just happen to have pasta!  I added 'pasta' to the search, found that tempeh goes well with leeks & pasta, and the recipe snowballed into a local, organic, gifted, (vegan!) confection.

I drink chocolate almond milk with my coffee every morning.  It's delicious!

Today, I ran out of almond milk - voila!  I made my own.  And you can too.  Making your own almond milk cuts down on packaging (are those Tetrapak cartons really recyclable?), plus you can make it exactly to your tastes!

Ever since my multiple failures at cold-frame temperature control (read: crispy fried kale plants, and not in the good, tasty way), I've been sprouting my own greens.

Instead of beating my brown-thumb against the wall when my outdoor crops failed (for the 2nd time), I re-evaluated my purpose in nurturing cold-frame greens: having greens throughout the winter. 

Now, my winter CSA provides leeks and cabbage, but that's about it as far as green veggies go.  So, in the interest of year-round veggies, I've begun sprouting my own micro-greens at home.