Finding food is easy even when you think there's none, so super lucky to live here

I keep missing market day and so my fresh food stocks were almost totally empty today. But I searched around and found if I went for good wholesome cooked foods (instead of raw) I could pull something enjoyably delicious and sustaining together. Harray for food!
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2 pieces of frozen chia bread (I call it cake bread, it's like
poppyseed cake), toasted
One freshly laid egg from my friends nest
Organic eden yellow dijion mustard
Biodynamic mount zero beetroot and orange relish
Fresh baby tatsoi

Cooking eggy comfrey fritters

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Few spoons of quinoa sweet potato mash
2 tiny eggs from Betsy and Hen
3 large leaves of comfrey finely minced
Salt
Fry on low heat with little coconut oil
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Asparagus, mustard and olive oil fried super low for a tiny while
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sauce of tahini, mustard, olive oil and water
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this dinner was excellent

Spinach K-iche

I guided the process of my little brothers making their dinner. It turned out to be a quite wonderful spinach quiche. I didnt eat any as I have only been eating raw the last two weeks and am quite happy being like this at the moment. I sat with them at the dinner table while they ate. Amazingly, we observed, that the egg and spinach had separated creating a layered effect

Omelette de poireau et olivier.

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Free range eggs from Betsy and Hen
Poireau / leek grown on the peninsula from the Fairfield farmers market
Olivier / olives grown by Mount Zero
All Victorian!
Was delicious, would have been better if I had more time to fry the leeks before adding the eggs and if it was served with some kind of delicious relish. I'm feeling like a relish making session is upon us, it hasn't happened for a long time but I do have a ridiculous amount of empty jars at home!

Amazing morning tea

Today I'm at 'Complete Urban Farmer' school at Ceres. We are learning about soil. I am completely amazed by how many parallels there are with soil nutrition and health and that of our own bodies - human biochemical, nutritional and physiological processes are so similiar to how soil works, and how soil works in relation to plants, the sun and atmosphere. I guess there are lots of people thinking and operating on this level but it's quite a revolution for me.
A woman in my class brought along an incredibly beautiful Orange and tangelo cake to share for morning tea. Organic, home grown, made with love and gentle consideration in a homely kitchen. An impressively yellow appearance due to the healthy eggs of her backyard bantums. It was something of an immense joy to eat something so eggy and buttery and soft and crumbly. it's texture was like that of a perfect loamy soil...I appreciated the treat.

Dilly bag breakfast

I got the urge to collect together some things in a dilly bag and walk over to my friends house for breakfast. I didn't know if anyone would be home, and it was a good twenty minute walk through an industrial estate and along the vibrantly weedy creek. I arrived, my friend was home, I commenced frying polenta sourdough pancakes as he told me how life was going for him.
I realised I hadn't proposed any cooking so I brought it up, 'im just making us some breakfast, is that cool?' he responded favourably and said the momentum was allowing him to get onto the dishes. Symbiosis. It's interesting what we offer each other as part of community, momentum, togetherness, reality checking...

Definately need a rainbow

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greens from garden, including curly lettuce that tasted salty and dandelion greens
grated carrot
purple cabbage sauerkraut
sprinkle of lentil sprouts
nasturtium
dressing of hemp oil, ume su; umeboshi plum vinegar and organic Eden yellow mustard
then I added a scrambled egg on the side (from our chooks)
I was trying to emulate something similar to my favorite salad I was making when I was Avignon (Sud de France) last year. It was simple - beautiful round leaved lettuce, maybe it's called butterhead in English, carrot lacto-ferment (karotten sauerkraut), delicious gomasio!! (that's what the salad I just made now definately lacked) and a dressing of amazing french biologique mustard, ume su and some organic cold pressed oil made out of yellow flowers. It was the best but the ingredients were all locally specific and I guess all food moments are about time and space and being wherever you are enjoying things as they are. I really enjoyed my rainbow salad moment in the last light of the day.

Parsley with eggs

Todays school lunch: Raw things from my garden. Parsley, rocket, cos and calendula, a lemon and two eggs from Betsy and hen. I poached the eggs so they were warm. This would have been more delicious and sustaining with warm cooked millet and olive oil, but for my purposes today it was simple and easy.

 

poached yin yang

Poaching eggs in a pot at school for lunch - they seemed to be take on
a yin yang form, most likely affected by their environment...haha

My school lunchbox

Raw eggs, Tamarillos, flowers, lemon, green things and avocado