A chickpea meal, in two parts
Day 1: A spicy Chickpea stew, served with Barley Rice, Sauteed Zucchini with Shittake and Kombu,…
Author: Kevin
Chickpeas on the stove
Chickpea froth comes to the surface. Is it fear escaping? Removing this stuff makes them less…
Growing mushrooms
Week 3 of the Hackney City Farm Garden Regeneration course in Broadway Market, and as a…
Garden Planning
Planning of the new ‘Food Forest’ garden being created on Hackney City Farm property behind Broadway…
Pumpkin & Apple Soup
A hearty Pumpkin and Apple Soup, with Creme Fraiche, Scallions and Coriander, Hummus on Toasted Rye…
Miso Soup Lunch
A simple Vegetable Miso soup with Nori flakes, a side of pressure cooked Squash with Sesame…
Three Bites of Japan
I spent three delicious weeks in Japan this August. Three meals in particular remain with me which I’ll try to conjure up for you:
The Story of Rice
The technique of growing rice was introduced from China to Japan about 2,400 to 2,500 years ago. Over 2000 year old prehistoric sites of rice fields have been discovered in several different locations in Japan. When ancient people began to grow the rice, the population grew dramatically and villages began to occur, the leader evolved, all the villages together created the foundation for the country of Japan.
Foods for Children
Children are very active and are growing every day. It is important to watch the level…
Birchermuesli
Its getting a bit cold for this now… But its been getting me through the late…