Not to contribute to the dreaded analysis paralysis, but this Pintrest collection images of fantastical gardens– from medieval sources to contemporary artists–may inspire your own garden, or at least give you a good dose of winter inspiration. Well worth a peek. Thanks to BoingBoing for the lead.
If you haven’t heard, Friends of the Earth is swarming (ahem) Home Depot and Lowes with cards around Valentines Day, asking these retailers to “show the bees some love” and stop selling bee-killing pesticides (neonicotinoids) and garden plants which have been pre-poisoned with such pesticides.
In our opinion, systemic pesticides, like Imidacloprid (which is a neonictinoid) should preferably not be used at all, and certainly should not be sold casually to uninformed consumers in big box stores. If you want to read more about the relationship between these poisons and bees, check out this Wikipedia article: Imidacloprid Effects on Bees
The Valentine’s Day stunt is just that, a stunt, but a cute one, and a worthwhile one, too. We’re going to send our Valentines off this year, and we hope you’ll join us.
If you give Friends of the Earth your email address, they’ll send you a reminder, a printable valentine, and further instructions about where to mail your cards. Go here for that.
Oh, and here’s a petition on the subject to the two stores’ CEO’s as well.
The holidays are over. Repentance begins.
I’m going to share with you a recipe for some ridiculously healthy cookie-type things. Despite their minimalist, uber-healthy ingredients, they’re pretty tasty, being nutty and somewhat sweet, even though they contain no added sugar. I’m not going to lie and say these will replace brownies in my heart, but they’re a solid, guilt-free snack. And anyway, they’re the closest I’m going to get to dessert for a while.
The recipe comes from the book, From the Wood-Fired Oven by Richard Miscovich, where the recipe is used as an example of what you can cook in a bread oven which has almost cooled off, because these bake at very low temps. Actually, they’d be good candidates for a solar oven. Or even dashboard cooking in the summer!
There are four ingredients: sprouted wheat, raw almonds, dried fruit and a pinch of salt. There’s simply no room for sin.
The foraging and culinary partnership of Pascal Baudar and Mia Wasilevich continue to make amazing discoveries. I’d describe their work as elemental–start with wild, local ingredients, use direct but often novel techniques to create a cuisine at once sophisticated and neo-primitive. We blogged about their acorn processing workshop back in October. This month we were fortunate to have taken their class on cooking with clay.