dandy lion

I’ve been meaning to make dandelion tea / coffee for a while
I spent some time last summer and fall learning about wild edibles
I knew you could eat dandelion but didn’t really bother
I’d grab the odd leaf every now and then
chew and refrain from spitting
it’s bitter
and bitter is not part of my diet
so it’s like having a complete stranger enter your house
you’re a little uncomfortable at first

one thing about dandelion leaves is that they do taste better when they are young
and apparently they are very good for you
being spring and all
I feel like I should give my body some extra wholesome stuff
so the dandy’s on the list

For the first time this week, as I was weeding the garden, prepping the land for upcoming sowing of chosen seeds
I decided to not chuck all the dandelions in the compost pile
instead I put them in a large bowl and took them in

I filled the kitchen sink
beheaded the ones with the best roots
saved the tender leaves
cleaned the chosen roots

I decided now was time to make dandelion tea

the process is somewhat long
dig, clean, chop, dry, roast
you start with a big pile of live matter
you finish with a handful of goods
it’s ok
that’s the beauty of it
the process

first google told me I should put 6 tablespoons of ground roasted roots in 2 cups of boiling water and simmer the lot for 30 minutes

that seemed like a lot to me so I used 4 tablespoons and went ahead with the process
the result was a dark looking somewhat bitter drink
google said you can add some sweetener like maple syrup
that sounded like good advice

I think the drink needs some getting use to
the second time I forgot about google and made my own concoction
I used about a teaspoon of the roasted roots, added some fresh sliced ginger and poured about a cup of boiling water over that
I liked it
enough to have another cup later

there’s something nice about harvesting and processing what is growing all around you
we work so hard to get rid of what nature is giving us aplenty
maybe it’s there for a reason
maybe it’s time to learn and to harvest

ps. I used the leaves in a mixed salad that night
it was delicious

_Q9A6827 _Q9A6828 _Q9A6843 _Q9A6844 _Q9A6845

FacebookTwitterLinkedIn

feature

I am one of five women in the maritime who have been selected
to make a feature film
on a budget of $1000
in five months
the process has started already
I’m in pre-production
shaking my head
what is my film?

the premise is from a quote that fell upon me the day I found out about the competition
it felt like a sign
the impulse to apply was great
maybe because of the craziness of it
budget and time I mean
I thought if not now, most likely never
just do it girl
apply

then of course you wait a little
the idea fades away
you won’t be picked anyway you think
moving on with the dailies

the quote is in french from a book titled “Autoportrait au radiateur” by Christian Bobin
this is my translation
“Our sole work is to take care of life.
It is carried out when the ones we love can find sustenance far from us, despite our absence – and maybe: because of it.”

I’ve been playing with that thought for a while
I’m thinking about calling the movie: Slow Movie, or Slow Film
in reference to Slow Food
I’ll source my inspiration locally
harvest images in surrounding forests and fields
simplify as much as I can
try my best to make it wholesome

I bet you can’t wait, what a thriller you think, maybe something will happen, maybe not

looking for my cast yesterday, I fell upon these great ones

_DSC0027 _DSC0032 _DSC0034 _DSC0036 _DSC0037 _DSC0045 _DSC0047 _DSC0049

 

FacebookTwitterLinkedIn

slow food

I skipped last Sunday’s blog
I had gone to a “slow food” meeting
it took most of Sunday

I’d heard of slow food before but never paid to much attention to the concept
there are so many things out there
slow food
did it mean to take time to prepare and enjoy a meal?
before the meeting I thought it would be smart to look it up

I found out that it originated in Italy
cause Italy and food walk hand in hand
that it’s been going on for thirty years
and that it was in reaction to fast food
by that it does not mean eat slow or cook slow
rather preserve traditional cuisine, encourage locally sourced ingredients
promote small businesses by shopping at your farmer’s market and buying organically grown food
think about heritage seeds, heirloom varieties
think flavour, fun, community

maybe I’m adding my own bits there but you get the idea

Slow Food is a movement that is going against what is called conventional agriculture and the foods and culture that came with it. That would be fast food restaurants, and most of what we find on the shelves of our grocery stores. It’s also the fact that we are forgetting how to cook.

The meeting was held in a beautiful Acadian community called Bouctouche. Thinking of it now I realize that instead of taking the highway to get there I took the “slow” route that followed the shoreline. That was a fantastic idea. Beautiful drive. Nice to get off the fast lane.

I met some lovely people at the meeting. There was a woman who grows 5o kinds of garlic. FIFTY kinds! There was a man who saves varieties of seeds that may otherwise be lost. There was another woman who because she liked rug hooking decided to have a couple sheep for wool. The couple became a small herd. The herd got hungry. This woman and her husband decided to grow grain and eventually decided to mill their own flour.
– you mean you take your flour to a mill
– no, we have our own small mill, we make flour as we need, you can order some, just let us know a few days ahead
Fresh flour… I’ve never had bread made with fresh milled flour.

The guest speaker for the event was a young man who has been staring in a tv series called agrofolie. The premise is that he is going back to the land and is learning how to be self sufficient. Talking to a crowd that was already sold to the idea of sustainable agriculture he did what was best and talked about his own experience.

First thing first, he learned how to cook.
Turns out that is becoming one of the main problem.
We do not cook anymore.
We depend on pre made food.
We are loosing control over what feeds our cells.

By learning how to cook he became interested in the ingredients he was using and visited his farmers market.
Welcome flavour!

what happens next is the dialogue between the taste buds and the brain
when those two start talking there is no going back

and then it’s only one step away from growing your own food
have a garden

when food matter, land matters, health matters, ecosystem matters, the forest, the fields, the lakes, the water, everything matters

and slow food becomes a beautiful, vital issue

take the back road one of these days, the one that leads to the farmers market

_DSC0001 _DSC0004 _DSC0005

FacebookTwitterLinkedIn