Filed under: Frugality, Uncategorized | Tags: compost bins, food, frugal, growing food, plants, reusing, rosemary, seed saving, seed starting, taxes
I can hardly believe another week has gone by since I wrote last Friday but I’m hoping to pick up my own slack next week…I’ve already got several (hopefully) good ideas for posts percolating. This week has been a steady round of doctor visits and tests, along with 3x a week physical therapy on my wrist (which is responding very well!) Time away from home almost always involves spending more money, whether it be on fuel for the car or meals out and this week proved it.
Monday: We got the first round of cool season things planted. These things transplant well and I’ll replant them every week to 10 days until it’s too warm for them. We didn’t have to buy any seeds at all because we had plenty left from last year and had stored them in jars in the freezer. Some were our own saved seeds from prior crops so the food produced from them will be absolutely free, and because the seeds saved were from our own ‘best of the best’ we can expect them to produce well in the same microclimate that they were produced in last year!
I also direct seeded 2 more kinds of lettuce and spinach as well as cilantro in the greenhouse bed. I’m betting they sprout in a few more days. Nothing picture-worthy there until they’re up! I’m already dreaming of the fresh green stuff soon to come. Savings to come: priceless
Tuesday: The spray bottle that I use to mist the top of the soil while seeds are sprouting quit spraying so I soaked the sprayer part in hot, soapy water and that cleared it up! Savings: About $2, a trip to the store AND one less thing in the landfill.
Wednesday: Multiple back to back doctor appointments meant carrying ‘lunch’ with us. It needed to be something that didn’t create a mess, was filling and a decent substitute for a ‘real’ meal. We packed up our standard bagels, nuts, apples and water bottles and it was healthy and didn’t cost us any out of pocket money. Savings for 2 lunches from the hospital cafe? $8-$10
Thursday: We ate out this night after a long day of appointments and errands. We walked 2 blocks to the locally owned “Wok and Habachi” restaurant and had a splendid meal with enough leftovers for our lunches the next day. I considered it money well spent since we were both tired and out of sorts, but to compensate a bit, I used two uncanceled stamps peeled off of mail I’ve received, shredded old documents and added the shreds to our too-wet compost pile, and planted a newly rooted start of a very hardy variety of Rosemary that had made it through our coldest weather back in December…
Friday: We got our income taxes done today at the local community center for FREE. This is the one of the few benefits of being a ‘senior’ and by golly, I’m going to take advantage of it! Friends tell us they pay $75-150 to have their tax returns completed!
Michael is having more surgery on Monday and will be in the hospital for a few days but I’ll find ways to continue to save money, lower my ecological footprint and live well on less regardless of the circumstances. It’s just how we roll…
Have a great weekend!
Filed under: Adapting to Change, Back to Basics, Community Building, Creating Community, Eliminating Waste, Mindful Consumerism | Tags: Consumerism, food, frugal, growing food, homemade vegetable broth, Longkeeper Tomatoes, Radon, vegetarian
These mid-winter days offer me time to ponder the meaning of life, gaze lovingly at my navel, and cross long-carried-over-to-do-items off of my to-do-list. I’ve even cleared out my sewing basket which I think has been on the list for a year now!
January was National Radon Awareness Month and since I have lung cancer I’ve been thinking a great deal about the dangers of RADON-a leading cause of lung cancer. So, I orRdered a free home test kit here: https://tdec.tn.gov/Radon_Online/frmRADON_Online.aspx and I hung it for 6 days for testing, mailing it back to the state yesterday.
It’s precise but simple, and did I mention it’s free? It also comes with a prepaid mailer to return it in! Now be aware…if you find your home has radon, you’ll need to be prepared to remediate the problem if you plan to ever sell your home, or you’ll have to at least disclose it should you sell. But I would hope you wouldn’t wait to sell to alleviate the problem should you show a high reading. I understand the average remedy costs about $1,000-$1,500 if someone else does the venting work necessary to move the radon out of your living area. It could probably done much cheaper if you do it yourself. How hard can that be? haha don’t answer that, please. I’ll let you know when I get my test results back..we’re hoping of course we don’t have any problems.
I’ve also been making lots of soups and canning soup stock, using frozen bags of onion and carrot tops, mushroom stems, celery tops and other trimmings that I save for just such purpose. Last week I made 10 qts of organic broth, and at today’s prices, that equates to at least $20. My time is certainly worth that, and on cold days it helps to warm the house and add humidity by simmering that stock for hours. The resulting golden goodness is good for making soups obviously, but also for cooking rice, pasta, potatoes or beans in too.
Speaking of good food and cooking from scratch… I’ve had so many readers ask me for vegan/vegetarian meal ideas that I’ve been writing down what we eat for supper each night, always making sure there’s enough left for lunches the following day. It’s an easy process once you get used to it. I’m sharing this oh-so-exciting information with you, my readers, because maybe you’re one of the ones that have asked for ideas. (If this bores you, just go to the next section.) So, for the first week of February, here was the Jones’ menu:
Week of February 1st,2016
Monday: Good Shepard’s Pie-potato topping made with soymilk and Smart Balance vegan spread-filling contained beans, broccoli, corn, kale, green peppers, tomatoes, carrots, onions, bay leaf, dried basil, and srirachi sauce. (This is called GOOD Shepard’s Pie because a GOOD shepard doesn’t eat his sheep.)
Tuesday: Fried Rice w/peas and carrots in peanut sauce, roasted brussels sprouts
Wednesday: Aloo Gobi over Jasmine Rice with Fusion Slaw and Rolls
Thursday: Bean and Potatoes Burritos w/Guacamole, leftover Asian Slaw
Friday: Kale, Mushrooms and Potato Bake w/Salads and Whole Grain Rolls, fresh pineapple chunks
Saturday: Grill Cheese Sandwiches w/canned soup, with pickles and fresh fruit (bananas, pineapple and red grapes)
Sunday: Pad Thai w/Naan and Salad
Looking at the lengthening days and the calendar I’m beginning to think about spring planting of course. We ate our last Longkeeper tomato last week…
...so the goal is to grow more of them and get them in earlier than we did in 2015 so that hopefully we’ll be able to grow enough this year to last the whole winter next year! When planning your own garden, perhaps you can find space to plant a “ROW” for the “Rest of the World.” Because I live in the city, all I have to do to share that extra produce is to set it out on my front steps.
If you aren’t in a high walkability area you may need to load it up and take it to your nearest food pantry or church. Please consider this one little addition to your garden this year…it can make a big difference and won’t cost you much of anything to provide good food for someone who doesn’t have it.
I’ve long advocated that we use our homes as a place of productivity, not simply a center of consumption. There’s a LOT of trouble in this big world and so I feel compelled to do what I can personally to feed and clothe and keep my family as safe and healthy as I possibly can. I share this blog with you in the hopes that it may inspire you to become more self sufficient in any way you can too. It’s my unpaid job but more satisfying than any other position I’ve ever held. It helps me to feel as secure as I possibly can given the state of things. The stock market has crashed again (no surprise there) but since I’ve not been in good health we aren’t driving much (except to doctors’ appointments!) so we’re hardly spending anything on gasoline these days. I love that we can walk to almost every place we need to, giving me an extra layer of assurance that ‘all will be well’. I need that assurance in order to BE well.
In order to create resilient and prosperous households and neighborhoods, it starts at home with me, with you, and you.
Filed under: Buy Local, Local Food, Local food system, Localization, Seasonal Eating, Uncategorized | Tags: beans, food, growing food, root crops
On this snowy day, I’m recalling some recent conversations with friends asking what exactly am I eating that is fresh and local in this kind of weather? So, I made a list. I consider food that I grew last summer and preserved in some way fair game when making such a list but italicized them below so you can tell what’s ‘fresh’ and what’s ‘preserved’. All grown or available right.here.
Here’s what we’re eating these days: corn and corn meal, cilantro, tomatoes-yes, we’re still enjoying fresh Longkeeper tomatoes harvested in October-cabbage, broccoli, beets, parsnips, white potatoes and sweet potatoes, green beans, kale, parsley, herbs, butternut and spaghetti squash, pesto, salsa, dried beans, jams, V-8 and grape juices, peas, edamame, jams and jellies, honey, teas, hot sauces, salsa, flour and corn tortillas, corn bread and yeast bread, apple sauce, carrots, strawberries, blackberries and blueberries, onions and garlic, molasses, and peppers and occasionally eggs, goat’s milk or goat cheese are given to me by friends. We also had fresh lettuce until just recently but the cold finally did it in, mostly due to our failure to protect it well. We enjoy stir fries, soups, pasta sauces, and one pot meals most of the time, occasionally splurging on a pizza from Main Street Pizza since they grow their own toppings on their nearby farm. There are lots of other local foods available that we occasionally enjoy but don’t grow ourselves-from wheat for grinding into flour, to pumpkins, meats, cheeses, apples, pears and other fruits. I suppose most any food you might want can be found locally at some time of the year anyway! (OK, oranges and seafood excluded, but certainly some kinds of fish are available.) Rice, olive oil and spices are my main import exceptions, although rice is being grown in South Carolina now and I hope to buy from there this year. How far does ‘local’ go? That’s for you to define. Some say 100 miles, others feel 250 is still local. And why does eating local foods matter so much to me?
- Supports local farms: Buying local food keeps local farms healthy and creates local jobs at farms and in local food processing and distribution systems.
- Boosts local economy: Food dollars spent at local farms and food producers stay in the local economy, creating more jobs at other local businesses.
- Less travel: Local food travels much less distance to market than typical fresh or processed grocery store foods, therefore using less fuel and generating fewer greenhouse gases.
- Less waste: Because of the shorter distribution chains for local foods, less food is wasted in distribution, warehousing and merchandising.
- More freshness: Local food is fresher, healthier and tastes better, because it spends less time in transit from farm to plate, and therefore, loses fewer nutrients and incurs less spoilage.
- New and better flavors: When you commit to buy more local food, you’ll discover interesting new foods, tasty new ways to prepare food and a new appreciation of the pleasure of each season’s foods.
- Good for the soil: Local food encourages diversification of local agriculture, which reduces the reliance on monoculture—single crops grown over a wide area to the detriment of soils.
- Attracts tourists: Local foods promote agritourism—farmers’ markets and opportunities to visit farms and local food producers help draw tourists to a region.
- Preserves open space: Buying local food helps local farms survive and thrive, keeping land from being redeveloped into suburban sprawl.
- Builds more connected communities: Local foods create more vibrant communities by connecting people with the farmers and food producers who bring them healthy local foods. As customers of CSAs and farmers markets have discovered, they are great places to meet and connect with friends as well as farmers.
So, I’ve told you what I’m eating these days and why. Now I’ll leave you with a little pictorial of what we’ve been enjoying at my house…are you eating any local foods that aren’t pictured here? Am I missing anything?
Filed under: Local Food, Seasonal Eating | Tags: beans, food, frugal, leftovers
I really enjoyed the rainy weather here in NE Tennessee last weekend! It got me OUT of the garden and IN-to the kitchen. I finished canning the last of the green beans and cooked a pot for supper, along with those little, teeny, tiny Yukon gold potatoes that you just have to wash- the skins are so thin that no peeling or cutting is even necessary. Most people don’t bother to harvest those babies→ but I gather them all up when we dig our crop, right along with the big ones. I throw ’em right in the pot with the beans, chopped onions and a dash of bacon grease. The beans and baby taters, along with our very first ears of Kandy Korn from the corn plot down at the community garden, fat slices of heirloom Cherokee Purple tomatoes and grilled garlic bread along with a sliver or two of the leftover rotisserie chicken I splurged on earlier this week make a frugal, dee-li-shus supper with very little prep time.
I also used eggs from my friend’s backyard flock to make deviled eggs as well as bowls of potato salad and cole slaw that made good use of our home-grown cabbage, carrots, potatoes, red onions and herbs. We enjoyed the salads with our salmon/cucumber sandwiches for lunch today and have enough left for several more meals. Good golly Miss Molly, we’re eatin’ good these days!
So, what’s for supper at YOUR house? Do you find yourself eating more local and seasonal foods these days? Got any recipes you want to share? Comment below ↓
Filed under: Frugality | Tags: Compost, Consumerism, food, frugal, growing food, soil testing, Waste reduction
I have simply been too busy during the day, and too tired at night, to post to my blog this week. That makes me kinda sad because I really enjoy the thinking, researching, picture-taking and writing that a decent post requires of me. Too bad THIS post isn’t one of those 😉 But in between the morning spent cutting grass and helping the ‘women in rehab’ in their community garden plot, and the preparing for friends-for-supper-and-drum-circle this evening, I’ll just write a quick, down-and-dirty Frugal Friday post. Regardless of how busy I get, how tired I am or what’s going on in my daily life, frugality isn’t one of those things that I need to research and think about. It’s simply something I do each day, like brushing my teeth. Because our garden is producing regularly now it’s requiring a fair amount of attention, but the pay-off of course is all the fresh organic food we’re harvesting every day. Of course THAT means cooking, preserving and eating it every day too. So, this week’s frugal focus was on food:
Monday: One of the community gardeners put up a unique plant support over the weekend and so I took a picture of his wire shelf turned on end. He is from Thailand. I have noticed over the years of communal gardening that those gardeners that hail from other countries like Russia, Africa, (and Thailand) are excellent scavengers, recyclers and repurposers (is that a word?). The lady from Russia brought her family’s heirloom Russian potato seeds with her when she came to this country and because her yard is too shady to grow there, she sought out a spot in the community garden to allow her to perpetuate her heritage and to grow things like fava beans and artichokes and other strange-to-me veggies. She uses styrofoam meat trays that she cuts into strips and writes on for plant markers, pallet wood for her paths between beds and fallen shrubby sticks for pea and bean supports. She grows bamboo in her shady yard and uses the as tomato stakes. The gardener from Africa several years ago had the prettiest garden you’ve ever laid eyes on, using similar ‘found’ props and techniques. The fellow that has propped up his squash with the wire shelf so it doesn’t get struck by the string trimmers, stops at Starbucks on his way home from work every night to pick up a supply of spent coffee grounds that he adds to his beds and compost bins, and made unique flea beetle protectors for his eggplants out of plastic jugs that had the bottoms cut off and fine screening stapled to the top. Here’s his ‘trellis’:
The point here is that those of us here in the United States use far more resources than any other country on Earth and whenever I’m feeling smug about being frugal all I have to do is look at the garden plots belonging to those ‘other countries’ to eat a slice of humble pie. I suspect I’ll be learning lots of lessons from these folks during their time in the community garden. Savings? PRICELESS!
Tuesday: Michael and I harvested our potatoes today, promptly adding home made compost and more of the free shredded leaves that our city delivers to us each fall back to the plot, before replanting it with more beans and squash. We grew 43 pounds of organic Yukon Golds in 40 square feet of soil. The moldy straw that was given to me free, and that we used to ‘hill’ around the ‘tater plants was then moved to the path to top off the cardboard we’d laid there for weed suppression. Using the straw for two purposes (actually three, since it will eventually end up as compost) makes me happy. 43 pounds of potatoes in my currently rat-free cellar make me even happier. I just called Earth Fare, my favorite, and closest, healthy food store to check on the price of their organic Yukons. 5 lb bags are selling for $6.99 and individual pounds are selling for $2.29 lb. I’ve done the math: With sales tax, my 43 lbs would’ve cost me $68.35 there. My seed potatoes cost me about $3, and a very pleasant hour planting them one spring morning back in April. Savings: $65!
Wednesday: We went to a luncheon/meeting of our local Community Partnerships group this day. The catered meal was excellent and the plasticware we used to eat with was very high quality (ok, it was almost as nice as my everyday silverware!) so I wrapped up the six pieces that Michael and I had used, tucked them into my purse, and brought them home to wash. I added it to my ‘stash’ of used-just-once plastic ware that I keep with my emergency preps, along with a stack of paper plates and napkins. If the water is ever shut off because of overwhelmed city storm drains ( a real possibility in my town) I just use it and toss it rather than worrying about washing dishes in such a situation. We also take the stash camping and to potlucks too so even though it’s still wasteful to use a disposable ANYTHING, at least they get a second or third or tenth life. But, eating another slice of humble pie here, (I’m getting rather full of it actually) a young mother and daughter that sat at our table not only brought their own water filled bottles, passing up the ubiquitous red plastic cups and sweet tea and disposable bottles of water, they also shared one of the rather large paper plates AND PASSED UP THE DESSERT ENTIRELY! (Now that’s taking things a little too far 😉 ) Savings: No monetary savings since I wouldn’t buy the plasticware anyway. The humble pie was free too.
Thursday: I’m always learning from, and sharing with, the other community gardeners. This week alone we gardeners shared bamboo stakes, seeds, extra plants, tools, energy and friendship. We were also given free soil tests by the owner of Downtown Farming who taught us about our soil’s microbacterial action at our monthly gardener’s meeting. (Thanks again Yancy!) Savings? Priceless!
Friday: Today I harvested enough zucchini to serve tonights’ dinner guests stuffed zucchini boats and we enjoyed them along with roasted rosemary/garlic potatoes and cabbage cooked with bacon drippings. I also harvested the first big red onion, the last of the spring planted kale, a huge bag of swiss chard, beets, carrots and enough collards to feed a horse! I also cooked a big pot of collards mixed with sautéed onions and garlic, diced potatoes, black-eyed peas, a jar of home-canned tomatoes and then splashed it all with hot sauce. It was so good that Michael even liked it-and he’s not a collards lover like I am! I didn’t take a picture but you don’t even need a recipe for this dish. I managed to use up a tiny part of what you see here on my kitchen counter:
Tonight after supper we went to the drum circle in our town’s newest park. It was a lot of fun and it made me kinda misty-eyed being there with good friends, in a beautiful park within walking distance of my home, realizing how FULL my life (and my refrigerator!) are. If we collectively plan and act early enough, we can create a way of living that’s significantly more connected, more vibrant and more fulfilling than the one we find ourselves in today. Now is the time to take stock and to start re-creating our future in ways that are not based on cheap, plentiful and polluting oil but on localized food, sustainable energy sources, resilient local economies and an enlivened sense of community well-being
Filed under: Growing Food, organic gardening | Tags: beans, Compost, food, growing food, Master Gardeners, plants, raised beds
Are you sick of my posts about gardening? If so, just hit delete today, because it’s really all that’s on my mind during these long days of spring. I’ve got lots more good topics for transitioning lined up for the near future, some I can barely wait to share with you, but today, it’s all about gardening.
Before we get started on this though, a little personal history and philosophy might be in order. I’m a Tennessee Master Gardener and the coordinator of my city’s largest (to date) and oldest community garden, but I’m hoping that (at least!) a dozen more communal gardens will be surpassing our size in the near future. I feel that growing food is a life skill like no other. Gardening can offer resilience in the face of adversity, whether that’s due to climate change, skyrocketing food prices, personal money hardships, or food sensitivities. It builds self-sufficiency, enhances my sense of empowerment, and oh yeah, provides me with great-tasting and healthy food. My garden offers me a respite from a life filled with the blur of technology, stress and diversions and actually serves as my personal sanctuary when I go to kneel at its’ weedy altar. Oh yeah, did I mention it provides me with great-tasting food?
This post is simply my way of sharing some of what I’ve learned over the years with other gardeners that might be struggling to get their own pots and plots in good shape right now. There are lots of good gardening advice online, so if I don’t cover your question in this short post, you can find the answer somewhere on the world-wide web or in a good gardening book at the library. Or post your questions in the comments section at the end, maybe I’ll have an answer.
Q: How far apart should I plant my (fill in the blank)?
A: If you have rich soil that has adequate amounts of a plant’s needed nutrients, count on them growing well. Read that as large. Space accordingly. A big ole’ heirloom tomato plant that’s growing in a well-maintained raised bed that’s filled with rich homemade compost and lots of organic matter can easily grow to 3′ wide and 6′ tall! If your soil isn’t so good, it won’t grow that large and you might get by with spacing them 18″ apart. I’ve seen gardeners that plant tomatoes and peppers 3-4″ apart! I apologize for the quality of this bad picture, but I want you to look closely at this: there are twelve, count them, TWELVE tomato plants in that little bitty bed!
The spacing in my cabbage patch shown below is good on the left side with four plants, but too close on the right, which has five plants and shows the fourth one almost lost! These were ‘early’ small cabbages. Had they been a later, heavier variety, I would’ve only planted one row of them down the middle.
Tomatoes and squash like a lot of air circulation, as that keeps many of the diseases that they’re susceptible to at bay. Try to visualize a full-grown August tomato plant when considering how far apart to set them out. However, if we’re talking about carrots, go with 1″ apart thinning to 2″ when they’re up and recognizable. Squash on the other hand need 2-3′ all around to produce well. These next two pics show how much room I give them. Both beds will be completely covered soon with the zucchini and yellow squash vines! You’ve got to visualize how big the mature plants will be!
Like carrots, green beans and peas are planted closely, about 2″ apart, again, depending on the variety you’re planting. Read the back of the seed package if all else fails. If your seeds are old, plant thicker than normal, and if they all come up, just thin to an appropriate distance apart. In the pic below, the beans were planted 2″ apart, but birds and rabbits have done a pretty good job of ‘thinning’ for me.
The sugar snap peas below were planted very closely around the edges of a square bed and as you can see are flowering well now. I set the tomato cage in the center for the peas to be supported by, knowing that by the time the tomato needs the space, the peas will be history. Once the tomato fills the cage and is growing well, I’ll plant basil around the edges where the peas were…these three are good companion plants because the tomatoes need a lot of nitrogen and the peas are ‘nitrogen-fixing’ plants, which means they can literally pull it from the air and store it in the soil for use by the next crop. Basil and tomatoes are not only compatible when eaten together, the sharp smell of basil deters pests from the tomatoes when they’re grown together. How cool is THAT?
Q: Why are my young plants turning purple?
Did you plant the purple variety? Likely because your soil is low in phosphorus or because the soil temp is still too cool.
Q: Why are my plants turning yellow?
A: It’s usually caused by a nitrogen deficiency. Fish Emulsion is a good organic source of nitrogen. While young plants are growing feed every week, moving to every two weeks later in the season.
Q: Why do I have huge green plants but no broccoli heads?
A: Too much nitrogen is generally the cause of overgrowth with no fruit set.
Q: Nothing seems to be doing well this year
A: A simple test kit can go a long way towards helping you decide what your garden soil needs or doesn’t. Even though they’re inexpensive, share the cost with a friend or neighbor or two. You generally only need to test once or twice to determine your soil’s Ph and then again after making any needed adjustments, but the kits have enough solution to do it over and over. If your Ph isn’t in the correct range no matter how rich your soil is, the plant roots won’t be able to draw the nutrients from that soil to help them thrive.
As I’ve written all of this I realize that gardening is kind of like beekeeping… ask 10 people how to do something and you’ll get 10 different answers but maybe this will be of some help to you dear readers. I believe that growing and eating locally grown foods, in season, is the single best thing one can do to improve their health, their personal economy, and the environment. Plant something, ok?
Filed under: organic gardening, Seasonal Eating, Voluntary Simplicity | Tags: food, frugal, growing food, plants, raised beds, recipe, simplicity, the good life
There’s nothing I love more than spending time with my family and gardening. I’ll be going to Ohio in a couple of weeks to watch my granddaughter graduate from high school, so in the meantime, I’m getting my garden in. This is consuming my days, not leaving me with much time to write, which is why blog posts will be scarce as hen’s teeth for a while. There’s always much to do: weeds to pull, seeds to plant and water, beds to mulch and so on. For me, this time spent on my knees at my weedy altar will pay off all year in the form of lower food bills and many, many meals on my table. Growing food is like printing my own money. And if that’s not reason enough, last evening, right at dusk, I spotted a male and female American Goldfinch sitting on the top of nearby tomato cages and suddenly, all my tiredness and the worries of the world simply slipped away…
This week we’re enjoying bushels of fresh spinach, along with lettuces, broccoli, kale and cilantro. I’ve finally mastered the secret to cilantro: I let it reseed itself so I don’t have to monitor and water and baby it like I did when I was planting it myself. Once you get it established you can treat it like a perennial. Soon we’ll have bok choy, new potatoes and sugar snap peas and strawberries to go with our daily salads, all the while continuing to eat the canned, dried and frozen foods from last year’s harvest. Tonight for supper we’ll enjoy a dish that we love when we have the needed ingredients growing in the garden-I’ve included the recipe below-(I added some leftover Italian turkey meatballs to simmer in the sauce-yum!) and corn on the cob I had in the freezer. That’s it below. The next picture shows how much food can be grown in a very small space-less than the footprint of a compact car in fact. That bed has 40 heads of garlic, 8 heads of cabbage, 10 bunches of cilantro, 6 heads of broccoli, and enough spinach to make me give it away by the bagful. Soon it will all be harvested and will then be filled with peppers and tomatoes and more.
Potatoes with Spinach in Cilantro-Red Chili Sauce
2 tablespoons vegetable oil
1 teaspoon cumin seeds
6 medium garlic cloves, finely chopped
6 dried red Thai or cayenne chiles, stems removed, coarsely chopped
1/4 teaspoon turmeric
1 cup water
1 pound new potatoes, scrubbed and halved
1 large tomato, cored and cut into 1-inch pieces
1/4 cup finely chopped fresh cilantro leaves and tender stems
1 tablespoon firmly packed dark brown sugar
1 1/2 teaspoons coarse kosher or sea salt
8 ounces fresh spinach leaves, coarsely chopped
In a medium saucepan over medium-high, heat the oil. Add the cumin seeds and cook until they turn reddish brown and smell nutty, 5 to 10 seconds.
Immediately add the garlic and chiles. Saute until the garlic is lightly browned and the chiles blacken, about 1 minute.
Sprinkle in the turmeric, the carefully pour in the water. Stir to deglaze the pan, releasing any browned bits of garlic.
Add the potatoes, tomato, cilantro, brown sugar and salt. Stir once or twice, then bring to a boil. Reduce heat to medium-low, cover the pan and simmer, stirring occasionally, until the potatoes are fall-apart tender, 20 to 25 minutes.
Add the spinach, a couple of handfuls at a time, stirring until wilted, 2 to 4 minutes per batch.
This blog is all about finding new measures of prosperity in our lives. Many folks define prosperity by how much money they make, how big their house is, or how new their car is. I adopted new measures of prosperity when I went through my mid life crisis 15 years ago and began to simplify my life. Now, my personal measure of prosperity is based on how much food I can grow, along with having no debt and owning a car I may never replace. Life is good, very, very good.