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J blue

Hello, I’m a composer who works primarily in theatre. At the start of the pandemic my mom got cancer and the doctors told us she should eat organic to avoid pesticides. Since even organic-labeled produce can contain pesticides I decided to grow an organic garden. My posts here will be my food. Here are a few pics from my kitchen as a means of .

On a black speckled plate, a wild whirligig of branches! To the left are rounded Okinawa spinach leaves at the very bottom. On to top left is a young branch of Mexican tarragon. On the top right is the rose-tinted Red Hopi Amaranth. On the bottom right is a blooming branch of the tarragon, its flowers a sunflower yellow! Sitting over this spiral of verdancy is a broiled rectangle of tofu. The tofu has been coated with a miso acorn dengaku. On top of the dengaku is blooming summer savory, the flowers a pale lavender. Glorious!
On a black speckled plate reflecting light so that it appears grey is a delicate bowed frond of malabar spinach with pink dainty blossoms on tubular fronds. In the center of the verdant spiral is a dyed faintly pink roll, with dyed rice inverted to the outside. Inside the roll is soy pickled mizuna stems. On top of the roll is a flowering frond of red Hopi amaranth. So serene!
A black background and a black speckled plate. On the plate are three white magnolia petals of different sizes. They have a pink puddle of pickled redbud flowers sitting in the natural curve of the petals. Between the petals are long thin rat tail radish pods that are dark pink and green and a cut stem of 3 leaves of a spikenard plant. Pickle was fine. It didn't taste as sweet probably bc of the ramp. Very piquant but nice. Has more possibilities. Magnolia flower raw tastes like pine-sol then like rose then like ginger. It's very pungent but doesn't leave a lingering aftertaste. Definitely not for eating raw. Will try a blanching, steaming and pickling recipe if I can find more flowers that are low enough to reach. Spikenard leaf was like a faint mint with some anise and lettuce. It was ok. Better as a mixed green then a bunch by itself. The stalks were too fibrous to steam boil even though they were very thin. Rats tail radish tastes like a tame radish, kinda nice. Like if a sugar snap was daikon flavored.
Black background. White plate is irregularly rounded square tuned on its side like a wonky diamond. On the left are steamed daylily bulbs facing so the stem end points left. They look like dark yellow bowling pins. They were steamed for 20' in bamboo tray and then infused with kombu dashi ( mirin, usukuchi soy, culantro) for ~ 3 hours. Then sprinkled with more dried culantro. Just steamed, they taste like asparagus and pearl onion. Infused, the culantro was a mistake, it didn't blend well. Second to left are thinly sliced carrots standing in a row. Steamed and infused with kombu dashi but with ginger, mirin and usukuchi soy. There are three ginger sticks on top. Second to right are 8 square acorn noodles. They mostly just tasted like wheat noodles. Right, curled green daylily leaves. Top and bottom, clusters of small dark pink redbud flowers. Kombu dashi recipes were based on Nobu's Vegetarian cooking, p.48-49.
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Sherylbooks

@jblue an wonderful thing to do and so much healthier for the whole planet.

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