Andrew Sackville-West wrote:Hi Mat! Glad to read an update, and sorry to hear about your struggles. I can sympathize -- I'm only now, at age 51, starting to realize the extent to which I'm probably ADHD, anxious and depressed. Sigh... gonna be a lot of work, I think. But, gaining understanding of your conditions has got to be a crucial step towards building a happy life, right?
Dried favas -- how do you prepare them? I've long enjoyed having a simple middle-eastern bean dish, ful medames, for breakfast, though I rarely actually bother to do it. It's so good, keeps well in the fridge, and is easy to prepare, once the beans are cooked. Garnish with the fresh veg of the season, and it's a winner. Maybe I need to get off my butt and make some...
Your too damn big kale looks awesome!
Loving the ongoing story of your efforts, and I appreciate whatever updates you have capacity to provide. Stay cool in this heat wave.
Andrew Sackville-West wrote:Dried favas -- how do you prepare them? I've long enjoyed having a simple middle-eastern bean dish, ful medames, for breakfast, though I rarely actually bother to do it. It's so good, keeps well in the fridge, and is easy to prepare, once the beans are cooked. Garnish with the fresh veg of the season, and it's a winner. Maybe I need to get off my butt and make some...
Mathew Trotter wrote:I didn't remove the skin from the beans, since I figured it was worth trying with as minimal labor we possible. I'm undecided. On the one hand, the skins add an unexpected chew to the dish that I think it would be better without.
Blog: 5 Acres & A Dream
Books: Kikobian Books | Permies Digital Market
Leigh Tate wrote:
Mathew Trotter wrote:I didn't remove the skin from the beans, since I figured it was worth trying with as minimal labor we possible. I'm undecided. On the one hand, the skins add an unexpected chew to the dish that I think it would be better without.
Mathew, I've been interested in your fava experiments, especially the dried favas. What variety did you grow? This year I tried a variety called Sweet Lorane because they are said to be lower in tannin and don't need the skin removed. We actually ate them raw. I saved and dried a bunch of seed, which I may try cooking with.
Blog: 5 Acres & A Dream
Books: Kikobian Books | Permies Digital Market
Nothing ruins a neighborhood like paved roads and water lines.
Mark Reed wrote:That's a hard choice to abandon annual vegetables but I get it about the climate instability. Fortunately so far we haven't experienced anything quite so severe as you folks out west. Still I've been working for several years to try to adjust.
My method of favoring short season maturity has had some success. The idea being that a crop has better chance of maturing between extremes and allows for possibility of replanting one or more times in the same season if necessary. Attempts to grow more things in fall, winter and early spring have also shown some promise. Still, plants can only be pushed so far I'm afraid. Evolution and adaptation, even when purposely guided and selected for just don't work fast enough for such accelerating extremes.
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