Wednesday, January 2, 2013

We've turned over a new leaf (Kale)

illustrated-food-rules
Michael Pollan’s Food Rules began with his hunch that the wisdom of our grandparents might have more helpful things to say about how to eat well than the recommendations of science or industry or government. Illustrated by artist Maira Kalman
Spinach/artichoke pasta with mushrooms, yellow squash, tomatoes and KALE.  Yum. Some of you may already know about this wonderful combination but this was our first time. 
This is our one year anniversary of a 180 degree change in lifestyle.  
1) NO PROCESSED FOOD: No dairy milk or cheese with the exception of small amounts of pecorino and small amounts of organic butter for flavor.
2)CSA: We joined our local Community Supported Agriculture and have a weekly pickup
3)UNIVERSITY OF ARIZONA COMMUNITY GARDEN: We also rented a plot
4) WATERHARVESTING: We installed 6 barrels to retrieve rainwater during our monsoon season.
5) HOME VEGETABLE GARDEN:  Started with a melon patch, dug two more plots for the winter garden and this year are planting a corn garden.  Gets us outside a lot and is wonderful exercise.
6) COMPOSTING: Learned a lot about the dos and don'ts of composting
7) RESEARCHING: Indigenous heirloom plants of that grow well in Arizona, growing our own seedlings, finding non-boring recipes that broaden our understanding of the variety of plants available during each season.
8) DRIED BEANS: They have been a major part of our ongoing diet. Turtle beans and black-eyed peas are our favorites.  Favorite spices are Cumin, tumeric, cilantro, coriander and some fresh peppers from the garden for a nice kick.
9) CANNING: Purchased a serious canning cooker and have started preparing food for those out of season months.  My favorite is the Curried Apple Chutney
10) NEW, THE CHICKEN COOP: This is our latest project.  Will keep you posted on the project
11) NEW, More rain gutters and rainbarrels
12) PICKING PRODUCE AT LOCAL FARMS: Apples, tomatoes, cucumbers, etc.
13) DESSERT in the DESERT: Our sweet tooth has turned to 80% dark chocolate. 
We have been reading Michael Pollan's books (thanks Woodie and Jennifer) and growing in his wisdom and philosophy about food. 
We feel better and have shed some pounds.  Plus, working on projects together has been a real boost to life in general.  It's also nice to take a break from working in the studio.  Digging in the garden is a great way to process our art.  Bottom line...2012 was a pretty good years for the Polk's.  Here's wishing all of you a great New Year in 2013.


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