Natures Timing not yours/
This morning I woke up ready to head to the woods for the morning hours and sit with my bow relaxing and healing with nature while hoping I could get lucky enough to catch a clean shot at some delicious winter protein source, then I looked down at the large garbage bag full of Kale and peppers I had just harvested from the last garden raid of the year and realized I had pressing matters of getting this food preserved to deal with before adding more food preservation work to my plate by hunting down a deer.
I would have much rather spend the hours in the woods mind you, but I had put a lot of effort into the gardening season, and was rewarded with this late harvest, and though it may not exactly fit what I would perceive as the perfect schedule for myself, it fits natures schedule and therefor is perfect timing for what it is supposed to be. If I want to be able to enjoy these nutritional delicacies for the winter I needed to get to work now. I traded in my day in the woods for a day in the kitchen, cooking, prepping, canning and putting meals away. I still have some meat in the freezer to get me through for a while, and I have plenty of days of hunting season on the horizon.
This is just one sample of the many ways we need to learn to work with natures clock and prioritize our plans more intelligently around her to take full advantage of the bounties she has to offer.
Bug's, they ain't that bad/
As I was washing the kale out of the garbage bag to add to the soup masterpiece that I was preparing I noticed a lot of caterpillars on one particular batch of kale. I began double washing that batch and picking off the little guys and adding them to my scrap bucket (food for the chickens, they will be extra happy) and thought to myself aside from the hassle of having to double check to all the greens to ensure none of the guys made it into the soup, that I should be pretty happy that the bugs were on the veggies as that's a sure sign that the pesticides were not present or that it was not genetically engineered with roundup to prevent the bugs from eating it.
Then I wondered how we got to a point where everyone is so afraid of bugs. You get more ewwww's, more jumps, more gross reactions to bugs than about any other living creature, and why? Why has this become such a taboo for us. These bugs are just living organisms that are just as vital of a part of our ecosystems as anything else. They are not more likely to contain bacteria or viruses or be harmful to us. To the contra ire they are probably more likely to clean up things before that could happen. But if we see a bug in the kitchen, gross, yuck, call the CDC shut that place down. Nevermind that their smaller counterparts that are microscopic versions of the same are all over our skin, our forks, our knives, our food, our plates. They do us no harm, are a part of everything we eat / drink every day, but if we can see these multi legged tiny creatures then yuck, disgusting, throw it all out, burn the house down. But why? Why in other cultures are bugs part of the food system? Why can't we seem to get past the disgusting reaction when we see them? Let's investigate here soon.....
it started with a garbage bag full of kale and ended up in a bone broth masterpiece that will feed me for many winter nights...
This recipe is pretty much the shit. I ended up stopping at a friends house to pick up some extra veggies that he was overflowing with prior to him pulling out his garden. I left with a garbage bag full of kale and a lot of work to do. I decided kale soup was the ticket, to be canned, and why not use bone broth. Checked the freezer and low and behold, lots of bones left, and then started gathering ginger, turmeric, garlic and chili peppers to season this bad boy up. Then out of nowhere I just happened to have this craving for lima beans. Not being as anti legume as the rest of the paleo world proclaims I thought, why not give into this desire, and add some slow carb bean goodness to this dish.
I soaked the lima beans overnight to get as much of the process kicked in, and I started cooking the beef bones and herbs down at the same time.
In the morning I added the beans to green beans, celery, onions, and some other items and let that start cooking while we were waiting for the bone broth to be just right. I then pulled all the meat off the bones and added it to a separate crockpot and set it to warm as I did not want it getting too soggy while I finished cooking the broth and other veggies.
All the fresh ingredients, including the root herbs and spices added together with a few little ticks and techniques are how I ended up with this amazing deliciousness that I will soon share the recipe in full with for you.