"I love that you've brought this to attention. An extensive database of uncommon but resistant and hardy plants/foods could be developed and organized by climate. Ease of growth and processing should also be taken in to account. I will try to…"
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2020 Ultimate Dinner
I always think I would like to be completely vegetarian but I take that back. My future meal is going to include insects and grubs as well as vegetables.
Appetizer:
Deep fried crickets with creamy dipping sauce. The sauce is made from mint leaves and yogurt. I make the yogurt easily and it last about a week.
Entree:
Spicy rice or rice noodle dish with chilies, onions, cilantro, green beans, and eggs. Veges from the garden and eggs from the chickens and I still don't know how to get oil. Maybe I use butter instead. On the side I have pickled foods that I made throughout the year.
Salad:
Water cress from the river, miners lettuce from the yard, lettuce from the yard, tomatoes from the potted patio. The dressing is trickier. I get vinegar from wine I made from elderberries (long process but quite simple) and the mustard is seeds from local plants but the oil...I will have to get back to you on that one.
Dessert:
Candied meal-worms. The honey they are candied in is from the beehive box in my garden. The bees in it get their nectar from the orange trees and lavender plants that the humans have planted and maintained but they also access the local wild sage. The meal worms are ones that I cultivate and grow humanely. I feed them scraps from my kitchen so they are highly nutritious.
Appetizer:
Deep fried crickets with creamy dipping sauce. The sauce is made from mint leaves and yogurt. I make the yogurt easily and it last about a week.
Entree:
Spicy rice or rice noodle dish with chilies, onions, cilantro, green beans, and eggs. Veges from the garden and eggs from the chickens and I still don't know how to get oil. Maybe I use butter instead. On the side I have pickled foods that I made throughout the year.
Salad:
Water cress from the river, miners lettuce from the yard, lettuce from the yard, tomatoes from the potted patio. The dressing is trickier. I get vinegar from wine I made from elderberries (long process but quite simple) and the mustard is seeds from local plants but the oil...I will have to get back to you on that one.
Dessert:
Candied meal-worms. The honey they are candied in is from the beehive box in my garden. The bees in it get their nectar from the orange trees and lavender plants that the humans have planted and maintained but they also access the local wild sage. The meal worms are ones that I cultivate and grow humanely. I feed them scraps from my kitchen so they are highly nutritious.
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