As mentioned in a previously, pizza is our go-to dinner. We find it easy, pretty fast, nutritious and always delicious. We don't follow any recipes, per se, but use our collective cooking wizardry to make culinary magic. And some nights, you have pounds of CHANTERELLES to work with! Woo hoo! Build longer tables, people, not bigger walls.
Soundtrack: John Prine, Iris Dement, Loretta Lynne
Guests: 8
MENU: Created by head chef, yours truly, who can get delightfully bossy in the kitchen with many idle hands and create masterpieces, IMHO.
TO DRINK:
~Permaculture Tour: Blueberry Pomegranate Saison Cider
~Aperitif: Ginger Lemongrass Cider
~Cooking: Blueberry Cuvee Cider
~Main Meal: 1) Safale Cider and 2)Maple Bourbon Palo Santo Abbey Cider
Yes, you see correct. We drank 5 bottles (5th one used for a vase, to brighten up the table with coneflower!), were in bed by 10pm and up at 6am feeling great this morning! That is just how we do. One must entertain one's guests with the royalty that all people with a soul and love in their hearts deserve when visiting us.
TO EAT
~4 pizzas with combos including freshly foraged Chanterelles and shiitakes from the Lunasi woods, green olives, baby courgette (commonly called zucchini), and either green zebra sauce or mixed red sauce both frozen tomatoes from our garden last season. Crust dipping sauce made with mayo, apple cider vinegar, minced garlic, & cayenne to taste
~2 Garden Nom salads inspired by this fabulous cookbook which I have been loving, Vegetable Literacy by Deborah Madison. Danyota the Serpent Slayer got this for my for my birthday a few years ago and it is a winner, folks!
~Duck and beet broth consome, for our gluten free bretheren and sisteren who could merely salivate at the sight of our pizza! All three of these ended up breaking down and eating some...just a slice can't hurt, right?
SALADS:
Garden green beans, kidney beans, green olives, feta, mint & water cress, cherry balsamic vinegar, salt and pepper to taste
Garden beets, apple slices, Fun Jen Chinese cabbage, baby beet greens, Chanterelle's sauted in butter and salt, with pepper and balsamic vinegar to taste. Garnish with thyme and summer savory.
Last night for dinner we had some guests, who had respectively 1) just gotten back from Europe and are going to adopt our ducks; and 2) brought us a hot composter that is a fucking beast. We are thinking we might raise guinnea pigs in it, Lol. Mmmm... Cuy Nom. This is not what we had for dinner last night:
Two of them are starting a really yummy gluten and dairy free waffle mix company called Anarchy Waffles. Dreams are brewing about us co-sponsoring a regenerative commons, food hub / certified kitchen, and brewing facilities for value adding raw, fresh farm products grown locally, and to partner with small enterprises to do Farm-to-table Nom Nom. Starting, logically, with Cider and Pizza and Waffles :) We want to build it post and beam and use natural materials so it is functional, non-toxic, and beautiful. Stay tuned for some exciting barn and cider press revival projects coming up!
We spent the afternoon touring our permie productive systems together, harvesting as we went for dinner, drinking cider and generally shooting some serious shit about life, the universe and everything. Spiritual Revival for the Church of the Regular Sign, our actually legally-registered church here at the Land Trust. Everyone is welcome to appoint themselves in any capacity they desire. Amen, brothers and sisters, for a real and heart-felt rants and poetry that flows naturally from us when we are in the inspired company of those of like-mind and -heart!!
I went to bed feeling a huge contentment in my every cell of my being, hearing my father say, "Isn't is just wonderful that Eve gets to see community like this at such a young age? Lunasi..." And everyone agreed. We are regenerating culture together, and it feels so great.
Enjoy re-creating your own version of this based on what you are growing and foraging in your unique place on this planet. COMMENT BELOW with alteration ideas. I love to recipe jam and come up with a million possibilities from the inspiration of one incarnation of a recipe...
Love y'all!
Lily