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Now that the World Meteorological Organization has posted a “global warming alert”, we can finally get down to the serious business of reducing fossil fuel use, right? And since over a third of the fossil fuels are burned just so that we can eat the foods we want, without getting dirty or tired for it, we have some control over that, right? Right! And this is a Food column, and I bloody well start talking about food, instead of gardening, before the Moms toss my sorry bum out the window, right? So the best way to cut fossil fuel use is to – go outside and garden! The problem is, many of us with new or small gardens (or just chaotic ones, like mine) will be ending up with awkward little amounts of veggies, that are too inconsequential to build a family meal out of, and getting too big to hold in the fridge while the rest of the sisterns and brotherns catch up. Hence, the following ideas for small batches of fresh garden food.
Naturally, the healthiest decision is to just gobble it raw, right off the plant. Peas, beans, greens and berries are at their peak of nutrition while they are still hanging on the plant, so eating them raw and quickly is good for you.
The next best option is to chop them into big raw salads, with chard and violet leaves, broccoli tips and lambs quarters. The easiest salad dressing is to blend a couple of tablespoons of vinegar into a half cup of oil and add a dash of salt. You can use the dressing this way, or you can blend in mustard, perhaps with a bit of honey, or you can try it with Balsamic instead of white vinegar, or chopped herbs, or a bit of mayonnaise and lemon juice, with a squish of garlic. Soon, if you let yourself play you will have worked out a dressing you like, that will be quick and easy to make and will store in the fridge for a few days. You’ll never worry about running out of “store brand” again!
You can pour this dressing, in any form, (with or without a bit of mayo) over steamed carrots or potatoes, too, to make a hot salad. My favorite potato combo is to steam the little buggers, and meanwhile to chop celery, baby peas, carrots and tomatoes into a bowl with a couple of teaspoons of white vinegar. Then I chop the steamed potatoes overtop, toss with olive oil and a bit of mayo, salt and pepper, herb and decorate with kale flowers and dill tips. It is mucky and warm and delicious – and you can eat the leftovers cold. But the easiest preparation for baby potatoes is to steam or boil them, then toss them in butter and chopped mint or parsley. They can be barbequed briefly after this treatment, too.
You can stir fry your peas, broccoli ends and carrots and zucchini with olive and sesame oil, with any combination of ginger, garlic soy flavourings, and black bean, or spicy peanut sauces. Cut some of your wilted lettuce over it before serving.
And as we speak, I am doing my favorite thing with my small quantity of strawberry and loganberries that ripen each day – I’m eating them mixed with a big spoonful of organic, BC French Vanilla yogurt. Of course the very best way to eat fresh berries is barefoot in the sunlight, right off the plant, with the distant warbling of birds gliding over your shoulder – with nary a harvesting machine, refrigerated truck or air-conditioned grocery store in the picture.
That’s a great time to remember what a powerful piece you are in the big picture.
