Preparing and sharing food is a powerful way to connect with people. Food provides an insight into our culture, our families, and our hearts. People have fallen in love and gotten married because of bread and butter pickles. That’s a true story… Ask Joel Salatin!
At Quail Springs we honor the stories of food.
Outside the trees are getting pruned, soil is being built and the Oxheart carrot seed we got from Lloyd just sprouted.
Jan milked the goats this morning. Martha made goat milk yogurt to spoon onto our homemade cultured granola. Breakfast is served.. Bowls filled with fruit from friends’ trees sit on the table.
Around lunchtime duck eggs sizzle in the pan ready to grace Paul’s World Class Sandwiches made with Brenton’s sourdough bread.
At dinner time, Vic’s rendition of his family’s salsa is brought to the table.He learned how to make it from his mother, Edith. The recipe was passed down through the generations of her family in Puebla. It is a wonderful addition to our home-grown roasted chicken with potatoes, Mexican rice and a big pan of greens from the garden.
The care, preparation and stories of the food are a tangible part of the nourishment we receive. This storied food fills both our bellies and our imaginations. In being thankful for the food we consume and appreciating what it takes to get it to the table, we find daily encouragement to live well and consciously.
With great enthusiasm, we offer this food portion of the Quail Springs Permaculture website. We share with you our family recipes, our forays into planting, harvesting, processing and preserving. We tell our tales of bread making, bee keeping, butchering, cheese making, fermenting cultured foods and more.
We close with a parting thought from Ambrose Bierce, American writer (1842 – 1913): “Edible. Good to eat and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm.”
For recipes and more on Food visit our blog.
