Wealth In Imagination

Artwork and sustainable agriculture are the two threads of my professional life. They mingle fruitfully beneath the surface as I sift through remaining evidence of ancient worlds, trying to sense how people of lost cultures met basic survival needs and also how they responded to the very human hunger for beauty, meaning, and story. In…

Four Seasons of Goat Cheese, Primavera

After 27 years hand-producing and direct-selling countless tons of goat cheeses, I’ve accumulated quite a few options for creating variety with what’s at hand. SPRING:  BANANA OMELETTE                                                        …

Urtica Dioica

STINGING NETTLE   Beyond eating nettle lightly cooked when very young, it’s most versatile to think of employing it as a dried vegetable. Unlike parsley, stinging nettle (urtica dioica) has a barely noticeable flavor but is still super nutritious. Dry, it can be easily crumbled to a powder and slipped into virtually anything — soups…

Time for Wild Spring Salads

Even though it’s not early spring everywhere for everyone reading this, I’ll just pretend it is 😉        Right now I’m making salads with wild garlic mustard (Alliaria petiolata), chickweed (Stellaria media),  sorrel & chives (both up in the garden), and of course plenty of dandelion.  I suggest putting a tablespoon or two of…

Dandelion Paté Variations

Hi there. If you haven’t been following, you might want to go back to this post for more of an intro to the series, and then this post for thoughts on the dandelion imperative.  ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ BEIGE PATÉ This is a less piquant version of the Taupe Paté posted last week. ⅔ cup soft fresh goat cheese (a.k.a….

Green

Well, it’s time to start seeding greens or looking for wild or early ones at farmers markets.  Here is an overview of the various ones included in the book and one recipe (of several to follow) for dandelions, which may very well be ready to pick somewhere near you. Nutritionally speaking, the following are a…

Late Winter Salad Base

I thought I’d start with greens this week since Spring had made a lovely and welcome entrance into the Northeast US world.  Unfortunately, she’s slipped away today so here is something equally timely:  What to do with what’s still around from last year that leans to the tonic and revitalizing.  If you are new to…

Keeping Leftovers Fresh, Longer

This collection of cooking notes, in book form titled Sustenance For A Wild Woman, is all about eating closer to the earth with way less time spent preparing meals than we’ve learned to expect. To that end, I’m in favor of cooking once and eating thrice. That is, making plenty and storing it — but…

Beige

Hi there. If you haven’t been following, go back to this post for more of an intro.  EATING BY COLOR  Having a visually-organized mind, I’ve instinctively used color as a dietary framework for over 30 years. It’s a fun and practical way to get a broad spectrum of nutrients without obsessing. It’s also a good way to…

A Glimpse of the Beginning (of the book)

Sustenance For A Wild Woman A Collection of Innovative Timesavers For Eating Closer to the Earth with Ease Text and hand-coloured block prints by Laurie Goodhart Hi there. If you haven’t been following, go back to this post for more of an intro. Today, we have the table of contents as formatted in the paper…

Skipping Lightly Through The Book

Well, this blog started exactly two years ago, with the food notes book in mind and under the same title. Since the book itself is not getting enough dedication on my part, although it’s been completely written, I’ve decided to publish it in bits here on the blog.  Feel free to share (but kindly provide…