Eat food, not too much, mostly plants

These are Michael Pollan’s words and it really is (almost) that simple to stay healthy. I would change it to: eat WHOLE foods, not too much, mostly plants. What I mean is eat foods that have not been processed, like a whole apple, not a peeled one or an apple muesli bar or dried apple rings that have had preservative added. I rarely eat packaged food; I get ingredients and make them into a meal. Simple. That’s what everyone did for all of human history until recently!

Winter is coming
Don’t you love autumn; when the nights begin to chill, the orchard trees begin to lose their leaves and, hopefully, we get glorious rain to soothe the garden. Mice are starting to look for winter hide outs and birds have finished rearing their chicks. Chooks are starting to moult and it is time to plant out garlic again.

Do you ever think of your own body and what it is telling you about all this? Eating seasonal, local ingredients will naturally guide you to eat what you need to stay strong and healthy all year round whereas supermarket shopping will lure you in with bright colours but leave your body confused and irritable.

Now and into April is the time to sow all those beautiful Asian vegetables like bok choy, mizuna, mibuna etc as well as European winter greens kale, spinach, rainbow chard etc. Open any health book and it will tell you to eat LOTS of green, leafy vegetables as the days shorten, so right now is your chance to make eating them as easy as picking them from your own garden.

I love chicories as, during winter, they each put on a beauty pageant like no other winter vegetable! It is not always easy to find the seeds but once you have them, you will see them popping up in your garden from early autumn onwards, forever, if you leave a few to go to seed. In winter they are less bitter but that bitterness is to be treasured, as do European cultures, because they instinctively know that foraging the hillsides for chicories and other winter herbs brings the strength of the land where they live, into the body.

Advertisements

Back home. Business as usual. March newsletter.

What a fabulous trip I have had and what stories I have to tell. In my newsletters and on this website I will tell you about my food adventures in San Francisco. The first of these is in my latest newsletter which you can read here.
Open as usual
My home shop will be open as usual this week and beyond. I will be at every Cygnet Market too.I am as passionate as ever about bringing you the very best in organic, Australian wholefoods and ingredients along with the know-how to help you have a healthy life and to bring your garden to your table.A special thank you to my wonderful house sitters, Julia and Charles, who served many of you in my home shop while I was away. Thanks to them providing me with a stocktake, I was able to get to and order all the products to restock the GaSP shelves, while I was still in San Francisco, and have them arrive a few days after my return! Autumn 2016 Workshops
I will be having plenty of sourdough workshops and gardening workshops + the odd fermenting and sprouting workshop through 2016. Hugh may be doing more workshops too. You will read about all our workshops here in the newsletters so please take a moment to read them so you don’t miss out!!

APRIL sourdough and cultured butter workshop dates and registration here. You must put your EMAIL address, NOT your name, even if I know you, so I can contact you as a group.

San Francisco Sourdough Starter
The air in San Francisco contains a variety of bacteria which has made sourdough bread famous there; for its flavour and texture. It is called Lactobacillus sanfranciscensis. The story of how I got some starter from the most famous of all San Franciscan bakeries, Tartine, is in the newsletter here .

Also, read part one of my travel snippits about food, famous eateries and unexpected delights.

_________________________________________

Home shop open times are on the photo at the top of the newsletter.
Garden Shed and Pantry website
E: gasp4winns@gmail.com