Reading about food miles and the slow food movement makes you focus on where your food comes from, how far it has travelled and whether it had a good life. You come across phrases like ‘from pasture to plate’. In this post I want to take you on a journey from seed to stomach. With vegetables growing in the backyard I didn’t even have to walk to the greengrocer to make spring vegetable pasta. Of course there are external inputs, but I’m very proud of my growing babies. Eating them is a real pleasure. Hopefully my landlord will see a surplus of spinach as a fair exchange for the loss of his lawn.
Here are my spring veggies: broad beans, silverbeet, basil, and carrots with personality. I’m still eating a few little brussel sprouts, but my broccoli plants have transformed from a recognisable vegetable, to bunches of yellow flowers and are now putting on seedpods.
In addition to the ingredients from the garden I added ingredients from the pantry which were garlic, tinned tomatoes and gluten-free pasta.
Topped off with Willowbrae marinated goats fetta (from last month’s Good Living Growers Market) it was a pretty good meal.
While you’re thinking about food and gardening, add a touch of romance to the mix with a poem by Alloronan.