Fall is around the corner, we already had some cold days and lit the wood stove twice this week, but today is a sunny warm day again, ideal to work in the garden. Our tomato plants are still covered in unripe ones. They don’t taste anything like the sweet juicy red ones, rather acidic and won’t reach full growth or optimum ripeness with the fall temperatures. So instead of admitting defeat, I decided to enjoy them as a tasty green treat: a homemade green tomato chutney. My husband and I are already looking forward to this tasty side dish with its deliciously, sharp, puckering and astringent flavour.
More and more cities are banning plastic bags at grocery and other stores. But if you’re avoiding plastic and buy bulk, loose veg, rice, coffee, nuts, potatoes, lentils you can’t just drop them in your general shopping bag. So why not make your own reusable drawstring (easiest closure!) cloth produce bags? If you tend to use 10 plastic produce bags a week to house your shopping, you’ll save 500 plastic bags this year!
Let’s tackle a serious reality for us pet owners: what goes in, must come out… How to dispose of dog and cat’s food tins, the waste of packed dog biscuits and food sacks, but most important cat litter and dog poop, can be an issue! From point of view of recycling: our dogs are all rescue dogs but one.
The picture of an ice bear on the last small piece of floating ice in the ocean, might be something we can block out and pretend it isn’t real, but we all know that our earth is in trouble and that this is our last warning to turn the tide. But how come that people just stubbornly refuse to do so, although they have children, grandchildren and wish them all the best…. A world to live in, clean air and water seems to be the most important gift one can give to one’s children so I’m trying to make every effort to make a difference on my way to going zero waste!
You can’t go out into the forest or the fields and find endives, because they aren’t around in nature but farmed in complete darkness! “Belgian Endives” in the US called “chicons”, in French and Europe, “witloof”, in Belgium (also called white gold), “chicory” in English, is a vegetable low in calories (17kcal per 100g), try to find less calories in other veg! The red-leaved, white veined, varieties are frequently called “radicchio”.
Living in a rural community we chose to enjoy the benefits of supporting local businesses, locally grown food. Not only does it stimulate the local farmer economy, but small-scale, organic farmers are fueling the sustainability of the land. It saves jobs and it is good for the environment (less pollution). It is “the” time, right now, to reduce our carbon footprint. And just financially speaking: what grows, is the most abundant and the least expensive.
Christmas traditions and Christmas customs, two millennia of worldwide religious and secular celebration, yuletide is celebrated around the world in lots of different countries. Merry moments are just around the corner! It is indeed the most wonderful time of the year.
Great was my surprise to find unusual exotic looking vegetables in my weekly local surprise fruit and vegetable pack: hard pear-shaped objects named Chayotes. They are actually a fruit, I was told. The Chayote (Sechium edule), is known as “mirliton/ choko” in the US and “christophene” in France, and obviously sometimes called “vegetable pear”.
Vibrant orange colours pop up near Halloween and so do these charming, tasty, ever so popular here in France as top selling fall crop, miniature pumpkins. With its vigorous vines they are an arts-and-crafter’s dream, just visualise them as the cutest but smallest Jack O’Lanterns.
One of my lovely memories whilst visiting my mother in law in England, was getting a lovely breakfast: a toast buttered and spread with a thin layer of a thick brown spread called Marmite and a boiled egg sliced on top, it made me a forever fan of “Marmite”. This was long before I realized that for me, as a veggie, Marmite is the best B12 provider possible, super food for veggies/ vegans. But then I met Dan and his idea to use Marmite combining it with another food spread I adore…