"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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A Wonderful Meal in 2020
The meal starts with an appertif. This is a fermented drink made with local wildflower Honey and the herb Calamus. Calamus makes this appertif a wonderful digestive tonic. The plant is a reed grass that is native to countries around the world, Old World and New World.
The next course is a large salad. Since it is March, the greens in the salad include Dandelion and Kale from the garden, along with Sunflower Sprouts grown in the kitchen window. The dressing is made with local Apple Cider Vinegar and local Hemp Seed Oil, and it is served with a side of Sauerk****, made with cabbage from the garden and local Sea Salt.
The next dish is a warm soup, made with a broth of local tonic herbs like Ganoderma applanatum and Mahonia aquifolium, along with fish bones and fish heads. To this broth is added Acorn flour, one of the People of Earth's most ancient foods, and an amazingly productive Food Tree to have in one's yard. Into this go some garden herbs, onion, cabbage, and chunks of Jerusalem Artichoke, also known as Sunroot. This is an indigenous food plant to North America, and it grows very easily (many People call it a weed or invasive... but they usually aren't the ones who enjoy eating it).
The main course is a seafood meal... Raw Oysters with a bowl of Seaweed Noodles. Oyster shooters with a hot sauce of Apple Cider Vinegar and Chili, and on the side a dish of Kelp Noodles in a creamy Hazelnut Sauce. Farming Oysters is a great way to produce local, fresh seafood. They do not require feeding or medication, two reasons that make other aquaculture practices an environmental concern. They are also traditionally considered an aphrodisiac! Kelp is an abundant, wild food, nutrient-dense and sustainably harvested. Hazelnuts are native to North America, a wonderful source of fat/oil, and a great way to support AgroForestry.
The meal finishes with seasoned Sunflower Seeds, a food crop native to North America and easily grown in a sunny garden.
The next course is a large salad. Since it is March, the greens in the salad include Dandelion and Kale from the garden, along with Sunflower Sprouts grown in the kitchen window. The dressing is made with local Apple Cider Vinegar and local Hemp Seed Oil, and it is served with a side of Sauerk****, made with cabbage from the garden and local Sea Salt.
The next dish is a warm soup, made with a broth of local tonic herbs like Ganoderma applanatum and Mahonia aquifolium, along with fish bones and fish heads. To this broth is added Acorn flour, one of the People of Earth's most ancient foods, and an amazingly productive Food Tree to have in one's yard. Into this go some garden herbs, onion, cabbage, and chunks of Jerusalem Artichoke, also known as Sunroot. This is an indigenous food plant to North America, and it grows very easily (many People call it a weed or invasive... but they usually aren't the ones who enjoy eating it).
The main course is a seafood meal... Raw Oysters with a bowl of Seaweed Noodles. Oyster shooters with a hot sauce of Apple Cider Vinegar and Chili, and on the side a dish of Kelp Noodles in a creamy Hazelnut Sauce. Farming Oysters is a great way to produce local, fresh seafood. They do not require feeding or medication, two reasons that make other aquaculture practices an environmental concern. They are also traditionally considered an aphrodisiac! Kelp is an abundant, wild food, nutrient-dense and sustainably harvested. Hazelnuts are native to North America, a wonderful source of fat/oil, and a great way to support AgroForestry.
The meal finishes with seasoned Sunflower Seeds, a food crop native to North America and easily grown in a sunny garden.
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