As with the changing of seasons I too have changed what I choose to eat. In this vlog I highlight the nourishing soup I am preparing and talk about what it means to eat locally.
Today's food from the homestead and forest for our soup!
During my 8 years as a vegan, I have gained a great deal of perspective on what food means to me. Since living on the homestead and focusing more diligently at meeting my food needs I have allowed in a great amount of changes. I now respectfully raise, hunt or barter for the meat I eat.
It’s one thing to know in the head what foods are good, but a whole other thing when you have to grow, hunt or harvest that food.
Wood Ear Mushroom Wildharvested, Oyster and Shiitake grown on the land
This may mean a lot of a certain food at one time of the year and forgoing it in others. As fall quiets the land with the cool and calm energy, I’m inspired to make food that reflects this season. Chicken soup is a perfect meal for a chilly fall day. Made with one of our pastured hens and produce from the land, I am honored to prepare seasonal and local food.
Green tomato, dill, Anaheim chili, arugula and garlic!
This soup was made with 100% local food (minus salt) and we are grateful for the opportunity to eat so well. The soup is made with foraged wood ear fungi, shiitake and oysters mushrooms, pastured chicken, butternut squash, potatoes, green tomatoes, garlic, dill and Anaheim peppers.
Potatoes and squash!
