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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 #music #gardening #cooking #organic food. Here are a few pics from my kitchen as a means of #introduction.

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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 #music #gardening #cooking #organic food. Here are a few pics from my kitchen as a means of #introduction.

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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!

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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! 

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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.

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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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#ClimateChangeGardening #ClimateDiary #ClimateChange #FoodSecurity #Gardening #permaculture #NativePlants #food #cooking #foraging #organic #sustainability #hurricane #Tropicalstorm

🧵🪡

This thread is about plants that I tried this year and won’t try again next year as well as ones that did really well.

East coast North America, zone 8/9, rainfall 120cm.

*Updated with pics

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#ClimateChangeGardening #ClimateDiary #ClimateChange #FoodSecurity #Gardening #permaculture #NativePlants #food #cooking #foraging #organic #sustainability #hurricane #Tropicalstorm

🧵🪡

This thread is about plants that I tried this year and won’t try again next year as well as ones that did really well.

East coast North America, zone 8/9, rainfall 120cm.

*Updated with pics

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A very dark pink to red Jamaican cherry being held over a very green citrus leaf (red pomelo). Both the berry and citrus leaf are covered in water droplets bc it was raining. 

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Looks like a pic taken from outer space. Bright yellow, petals frame the pic and the circle around a center that is dark maroon. There is a fuzzy staminal column that ends with a dark fuzzy stigma bordered with brilliant yellow anthers. The stigma is so dark red it is almost black. 

The flower is a Nkruma Tenten okra. 

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A purple curry leaf berry surrounded by native physalis still in yellow, papery, husks￼, katuk leaves, and huazontle leaves. 

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On a wooden cutting board is an assortment of leaves, peas, seed pods, cucumbers, radish, peppers ￼and flowers. 

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Willow oak acorns, Quercus phellos 1/

Surprisingly delicious!

After cold processing, they taste like the smell of fresh hay, wheat and hulled sunflower seeds.

With heat processing, they taste like walnuts with a tinge of bitterness.

This thread demonstrates how to cold-process the acorns and different ways of using them. Read the AltText for more details.

#NativePlants #gardening #cooking #GrowYourOwn #organic #plants #acorns

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Willow oak acorns, Quercus phellos 1/

Surprisingly delicious!

After cold processing, they taste like the smell of fresh hay, wheat and hulled sunflower seeds.

With heat processing, they taste like walnuts with a tinge of bitterness.

This thread demonstrates how to cold-process the acorns and different ways of using them. Read the AltText for more details.

#NativePlants #gardening #cooking #GrowYourOwn #organic #plants #acorns

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Black background, sitting on a sturdy brown woodblock is a silver bowl filled to the brim with pea-green little acorns. Some still have their grey caps while others have fallen off to reveal bright sunflower-yellow tops. So cheery! 

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On a black plate, branches of reddening maple leaves, still partly green, emerge from the top left and bottom right of the image. Centred in a diagonal from bottom left to upper right are colourful potatoes, chopped in quarters and splayed out like flowers. A yellow potato, a purple potato and a white potato. On top middle top of the potatoes, like the head of a flower is a round dollop of acorn miso sauce. Surrounding the potatoes are flattened spheres of sissoo-ezu. 

This version of sissoo-ezu was basically, dried sissoo leaves ground to powder and mixed with silken tofu and tiny bit of mustard and vinegar. 

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Black dish, black background, three white camellia flowers triangulate the composition on the dish. Six small pancakes the size of cookies are arranged in neat rows. Three on the top, two in the middle and one at the bottom. An inverted pyramid. On top of the of the mini pancakes is a dollop of red sauce. The pancakes have been fizzled in diagonal streaks of green sauce. Yuzu zest sprinkles complete this serene image.

Acorns change flavour the longer they are heated so I made these pancakes very small so they'd only need to be cooked for one minute on either side. They were really good. 

The red sauce was just rando fruit and veg at the moment in the garden, mad hatter peppers, yuzu juice, queen of minalco tomatillo, strawberry, and tiny bit of ketchup, pinch salt and sugar. Very tasty.

Green sauce was sissoo leaf powder, vegan yogurt, pinch salt and sugar and later mixed a bit of water for drizzle-ability. 

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Black dish, black background, a pink candy-stripe camellia illuminates from the top right. Below, ccentred on the dish are mustard yellow, thickly cut noodles arranged neatly, except for a few artfully curved for dramatic effect. A young verdant moringa leaf adorns the noodles with a borage flower, like a blue star twinkling brightly at its base. The image is restive and serene. 

The noodles are made from ground and mushed acorns with soba flour. It is entirely gluten-free. The combination of soba (buckwheat) and acorn tastes remarkably like wheat. 

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Jackfruit, Artocarpus heterophyllus 1/

Easy care, grows like a beast. It can zone push to at least 8 in the US and still get worthwhile harvest… of leaves!

This thread is how to cook with jackfruit leaves. They are dense in nutrition and protein. And they’re not just for goats!

Young leaves taste slightly sweet and herbal with a tiny tang.
Mature: dark herbal flavor with undertones of star anise.
#gardening #organic #cooking #jackfruit #GrowYourOwn #IndoorGardening #plants

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Jackfruit, Artocarpus heterophyllus 1/

Easy care, grows like a beast. It can zone push to at least 8 in the US and still get worthwhile harvest… of leaves!

This thread is how to cook with jackfruit leaves. They are dense in nutrition and protein. And they’re not just for goats!

Young leaves taste slightly sweet and herbal with a tiny tang.
Mature: dark herbal flavor with undertones of star anise.
#gardening #organic #cooking #jackfruit #GrowYourOwn #IndoorGardening #plants

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A close up of a small green fluffy muffin on a black rack with more muffins in the background. The outsides of the muffin are slightly browned from baking but is cracked to reveal verdant fluffy insides. 

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On a blue cloth is a irregular circular shape that is pie-graph colored from pink, navy, grey, lápiz and cream. On top of the plate are two onigiri balls that are rolled with sweet pickled strips of young jackfruit leaves with a little bit of shiso. They are on red and green shiso leaves. In front of them is a wild physallis opened from its paper casing like a yellow pearl and two tiny round green wild cucumbers. 

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On a bed of curly green sissoo leaves, sliced green okra and small sliced red and orange madhatter peppers are three green fried tofu balls. They are browned but beneath the dried exterior is a subtle green hue. In the middle of the fried tofu is a bright pink dianthus flower. The ragged edges of its petals contrast with all the round elements in the image. 

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In a silver bowl on top of a bed of green curly sissoo leaves are light green thin jackfruit leaf soba noodles. On top of the noodles are slices of white bitter melon, maitake mushrooms, sliced mizuna leaves and dark pink stalks, fried egg, sliced stars of okra, prosciutto, orange slices of madhatter pepper and topping it all off, a sprinkling of tiny purple shiso flowers. 