Tumgik
#slow food
justalittlesolarpunk · 6 months
Text
Tumblr media Tumblr media Tumblr media
Apple tasting at my local community orchard! Delicious healthy food fresh from the tree, for free. Pretty fucken solarpunk
95 notes · View notes
idyllicdomesticity · 8 months
Text
Tumblr media
This is my second harvest of cucumbers. Over the years I tried so hard at gardening and preserving and it never went well. Either it would get too hot and I would give up, or the weeds would take over and decimate any hopes I had for a good crop. (Usually it was the weeds.) So this year I told my husband I wasn't going to try so hard. He built us raised beds because he wanted to try it, I used whatever leftover seeds I had lying around and didn't worry about planting dates or any other ideas about how to have a perfect garden.
And now here I am with a sink fill of cucumbers waiting to be pickled. If I had to name this year, it would be called "What Happens When You Let Go".
33 notes · View notes
howlingxmouse · 2 years
Text
Tumblr media Tumblr media Tumblr media Tumblr media Tumblr media Tumblr media
24.4.22 Making sugared violets from the yard and then using them to decorate almond shortbread moon cookies 🌙🌙
421 notes · View notes
69decartofiprajiti · 3 months
Text
Tumblr media
7 notes · View notes
shirozen · 8 months
Text
Tumblr media
A meal worth the wait
18 notes · View notes
realkaijuhavecurves · 3 months
Text
Tumblr media
Today in K tries to eat more veggies: Chickpea and lentil burgers, oven roasted broccoli, mashed swede and balsamico tomatoes+cucumber
2 notes · View notes
yummyfixins · 6 months
Text
Tumblr media
Farmers market goodness, early October 2023.
3 notes · View notes
slowjournal · 7 months
Text
Tumblr media
2 notes · View notes
gl0r1 · 8 months
Text
Gurua, Passiflora Tarminiana
Gurua, Passiflora Tarminiana #ProductoNacional #SlowFood #Para1Para2
Una fruta muy peculiar, parece una papaya pequeña. Su piel tiene una leve textura como un durazno, la cáscara gruesa como de maracuyá, por dentro tiene una pulpa anaranjada con semillas como la granadilla. Esta fruta es del género Passiflora, se cultiva y se consume desde épocas precolombinas, crece como un arbusto trepador. Es rica en vitamina A, B, C, calcio, fósforo y hierro. Tiene un sabor…
Tumblr media
View On WordPress
3 notes · View notes
downtoearthmarkets · 9 months
Text
Tumblr media
As a farmers market shopper, you are most likely familiar with the ‘Slow Food Movement’ that emphasizes the mindful consumption of unprocessed, seasonal foods that are locally grown and prepared using culturally traditional cooking techniques. It goes without saying that our farmers markets act as hubs for connecting people with all the ingredients they need to foster a healthy, slow food lifestyle and its thoughtful approach to eating. But did you know that this concept – and the larger ‘slow living’ umbrella that it is part of – has extended into many arenas of everyday life, including the purchasing of decorative, cut flowers? In fact, the very same principles that apply to the consumption of ‘slow foods’ also apply to the intentional choices we make when selecting fresh flowers to buy for ourselves and others. 
Adorning one’s living space with colorful, sweetly scented flowers or gifting someone with a beautiful fresh bouquet is one of life’s simple pleasures that is accessible to most everyone. But behind those innocent-looking blooms sometimes lies a little-known dark side. Just as with modern-day industrial overproduction of food, the large-scale production, shipping and packaging of commercially grown cut flowers exacts a huge environmental toll that most consumers are generally not aware of. To address these issues, the slow flower movement encourages the sustainable, responsible and mindful consumption of decorative flowers. Along those lines, here are some things to keep in mind the next time you are looking to replace the desiccated, wilted stems in your hallway flower vase (hint: head directly to your local farmers market this summer). 
Seasonal flowers When you purchase fresh flowers in the dead of winter here in the northeast, such as buying a dozen red roses for your Valentine in mid-February, it’s a safe assumption that those blooms were not grown anywhere nearby. In fact, the majority of cut flowers sold in the U.S. are grown in far-flung warmer climates that allow for year-round production, such as California and South America. Happily, the arrival of summer to this region brings with it an influx of fresh produce into our farmstalls along with displays of fresh flowers, from sweet posies of wildflowers to sturdy bunches of sunflowers. Unlike industrially grown flowers, farmers market flowers are only available when the growing conditions allow for their production in harmony with nature’s rhythms. Whereas commercial growers routinely spray their crops with copious amounts of chemicals such as pesticides, herbicides and fungicides to ensure a constant yield, the seasonally appropriate production of local flowers requires fewer inputs and synthetic applications. 
Refrigeration and transportation After industrially grown flowers are harvested from fields and greenhouses, they are stored in chilled warehouses to preserve their freshness before being transported via refrigerated trucks to the airport where they are then flown to their various destinations via cargo planes. Upon arrival, they are transferred back into refrigerated trucks and driven to retailers and other commercial distribution centers. The long-haul transportation and extended refrigeration of these flowers before they reach their point-of-sale requires an enormous expenditure of energy that balloons the size of their carbon footprint. Alternatively, the farmers market flowers that you see have been grown locally and have made only a short trip from the field to the marketplace. They’ll be fresher by the time you get them home and your purchase helps support a small farm or flower vendor versus a large faceless corporation. 
Native flowers The range of exotic blooms you’ll find at a commercial florist or supermarket are typically not indigenous to the northeast, having been grown in different countries and warmer states. Amongst the cheerful posies of fresh flowers populating the farmstalls, you’ll find a preponderance of native plant varieties that have been growing in this area for thousands of years. These native flowers are uniquely adapted to thrive in the specific growing conditions of this region and have co-evolved alongside our local pollinators and wildlife forming a beneficial symbiosis and helping to promote biodiversity. For instance, Rudbeckia (aka black-eyed-susan or coneflower) is an herbaceous perennial native to North America that is prized for its showy golden yellow flowers that are being sold in our farmers markets right now. The nectar and pollen its flowers produce feeds native bees, butterflies, and other pollinators and it is also a larval host plant for Silvery Checkerspot (Chlosyne nycteis) caterpillars. Sticking within the yellow flower theme, all 52 varieties of sunflowers (Helianthus) are indigenous to North America while their seeds have formed a staple part of the American Indian diet for thousands of years. 
Packaging Unlike the bouquets sold by commercial florists and retailers that are often heavily packaged in plastic cellophane, when you purchase a bouquet in the farmers market, it may come wrapped in kraft paper or simply bundled up, ready to be tucked into your shopping tote. Whereas plastic film is hard to recycle and adding to our planet’s ongoing plastic pollution problem, paper is biodegradable and can be tossed in the compost along with your cut flowers once they have reached the end of their useful life. 
And there you have it! We wish you a very happy summer season of ‘slow food’ AND ‘slow flower’ shopping in our Down to Earth farmers markets.
3 notes · View notes
veganhomemade · 1 year
Text
Tumblr media Tumblr media Tumblr media Tumblr media Tumblr media Tumblr media
3/13 - my first try making sourdough and it was such a success!!!! first photo is of my starter a few hours after feeding it. the video is for demonstrating the “hollow” sound that is supposed to happen when baked properly. the bread turned out chewy, springy, tangy, soft on the inside and super crunchy on the outside! last photo is a slice with some earth balance (would love to try making homemade european style vegan butter sometime…)
feeling so proud/excited + I can’t wait to continue on my bread making journey 🥲
3 notes · View notes
rienziera · 1 year
Text
Tumblr media Tumblr media Tumblr media Tumblr media Tumblr media Tumblr media
5 notes · View notes
idyllicdomesticity · 7 months
Text
Tumblr media
More elderberries! My favorite thing about harvesting elderberries is picking them off the umbrels afterwards. It is a time consuming process that takes about 2 and a half hrs, but its time I relish. I get to sit in front of the TV and binge as many garden tours as I can squeeze in, all in the name of processing harvest. And I can't put it off until later either - once the berries are picked I have about a day before they either have to be processed some way or other or frozen. It's just the same as of I grew shelling peas that all needed to be shelled and stored. Thankfully, God has blessed us with some jobs that are equally restorative and productive.
4 notes · View notes
howlingxmouse · 2 years
Text
Tumblr media Tumblr media Tumblr media Tumblr media Tumblr media Tumblr media Tumblr media Tumblr media Tumblr media Tumblr media
A compilation of things I've made with my sourdough yeasts over the past year 🍞🥖🫓 7.15.22 - the birthday loaf is almost ready for the oven this morning as I sit here drinking my coffee making this ☕ 🌄
170 notes · View notes
Text
Tumblr media Tumblr media
Recipe apps I have been loving ❤️
2 notes · View notes
birdhousestudio · 2 years
Text
Top 5 Most Delicious Ways to Enjoy Zucchini
Tumblr media
If you’re anything like me
You’re loaded with zucchini!
1. Zucchini bread Zucchini bread is a great way to use up some extra zucchinis! You can bake them in muffin tins or make mini loaf cakes. If you want to get fancy, try adding chocolate chips or nuts to the batter.
2. Fried zucchini
Tumblr media
Fried zucchini is a simple side dish that's perfect for summertime meals. Just slice the zucchini lengthwise and toss it in olive oil and salt. Bake at 400 degrees F until golden brown.
3. Zucchini noodles If you don't have a spiralizer, you can still make zucchini noodles using a mandolin slicer. Cut the zucchini into long strips, then cut each strip crosswise into thin slices. Toss the slices in flour, then dip them in beaten eggs, then cover them in panko crumbs. Fry them in hot oil until crispy.
4. Zucchini fritters
Tumblr media
Cut the ends off of the zucchini, then grate it using a cheese grater. Mix together the grated zucchini, eggs, milk, garlic, onion powder, oregano, basil, salt, pepper, and Parmesan cheese. Drop spoonfuls of the mixture onto a greased baking sheet. Bake at 350 degrees F for about 15 minutes.
5. Zucchini lasagna
Tumblr media
A favorite! This recipe combines two of my favorite things: pasta and zucchini! Layer pasta sheets with sauce, ricotta cheese, mozzarella cheese, and shredded zucchini. Sprinkle with parmesan cheese and bake at 375 degrees F for 30-40 minutes.
4 notes · View notes