In the beginning, God created the heaven and the earth, with corporate farms, and Roundup to destroy things.
Hmm, no, that doesn't sound right, must be something else.
Wait, maybe the garden story is better in a LOT of ways. A man and woman living in the midst of a wonderful garden would certainly eat some of the healthiest things I can imagine. They would eat things at the peak of ripeness, when the scent would be enough to make your mouth water. Take a little here, and a little there, as the hunger came upon them. They might bury leftovers, so the remainder would feed any sprouting seed that made it to daylight. The next vine, ”weed," tree, mushroom, etc, would be there when they were ready for it.
When's the last time I ate something that wasn't retail? I'm not sure, but it was in my yard, with tiny purple flowers. I have decided I need more foraging & mushrooming guide books, and washed my mesh bag - to which, I can add a few dampened linen bags (linen absorbs a lot more water than cotton, so the greens I take won't be limp before I want them.)
And the prickly pear fruit are almost perfectly ripe.
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Eat anything that wasn't retail lately?
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Eat anything that wasn't retail lately?
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#3olfart commented08-12-2017, 07:29 AMEditing a commentWe just tried an experiment with dehydrating okra. Works very well. It's labor intensive, but it makes a great crunchy snack. I sliced a bunch of okra rounds and soaked them in a vinegar/salt solution prior to drying.
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#4W.Lynn commented08-12-2017, 08:17 AMEditing a commentThat sounds good! And I have a grandson who already knows how to grow sack-fulls of okra (last time, we were giving it away by the bag, to keep friends in fresh vegetables.) I guess next summer will be another okra season for us.
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#5W.Lynn commented12-17-2020, 04:27 PMEditing a commentThe RP brought home three feral hogs at the beginning of the month. He shot 6, but we only have so much freezer space, so the others were given to some other guys to put meat on their tables. We deboned some for roasts, including an especially large roast for the Christmas roast beast. Then I started making chorizo, Italian sausage, breakfast sausage, and garlic sausage. I was finally done grinding on Monday this week. With careful cleaning and near-freezing refrigerators, the last bit of ground pork needing to be mixed in a recipe still smells as neutral, fresh, and for want of a better word, clean, as the day we started breaking them down. By comparison, after eating fresh, wild meat most days, the last piece of retail pork belly I unwrapped to add fat to sausage recipes (because wild is so lean, it won't cook right without it,) smelled kind of chemical-ish. Not "off" or anything, but not fresh and kind of neutral either. Make ya wonder whiskey tango foxtrot is up with retail food?
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