Our Pasta Fazoo

By Pamela Capriotti Martin

In my husband’s Italian/Irish household there were very specific dinners for every night of the week with some variations. Sunday was always a roast and his mother would make a sauce for the week ahead, which may have been used on a carne pizzaiola, or just pasta. Other nights there would be Nana potatoes and pork chops, minced beef and onions with a Bisto gravy served over mashed potatoes with a side of turnip or peas, and on Fridays, if there was money – fish and chips. If money was tighter than usual it would be chips and eggs or chips and beans. If the Sunday roast was a ham then the bone would be available for a nice pasta e fagioli later in the week. Like many households in the 1950’s in Canada and the U.S, this was a family. on a tight budget. Beans and pasta made for a great week night dinner and meat was meant to be stretched to feed a family of five.

Most of my children are fans of the soup, although M2 was never enamored as a child. M3 feels quite proprietary about her soup. She would order it in every Italian restaurant we frequented and then rate it. One chef took her to the restaurant kitchen and showed her how he made his version. She didn’t like the kidney beans. She was six. I’m pretty sure she told him he was ruining the soup. Another, Chef Frank would see the girls walking in Yorkville and would make it only for them since it wasn’t even on his upscale Italian menu. It’s Italian comfort food.

The dish has simple inexpensive ingredients and began as a peasant dish. John’s mother was from Naples and so while the word for beans is ‘fagioli’ in standard Italian, it’s ‘fasule’ in Neopolitan. So in this house, this simple family favorite, is affectionately known as “fazoo.”

I was introduced to my mother-in-law Giulia’s version of the soup when we traveled to John’s parents every Saturday for lunch. While I felt it was okay – I thought it lacked something. It became a discussion for us as to how we could give the soup more depth of flavor.

22791717_10155186210738737_2886828059954442444_o

John’s mother always used only water in hers and when she taught me to make it was specific that I was to use only four tomatoes from the can. The water in the soup was changed to chicken stock and I cut mine with water in about a 60/40 ratio, and John uses only chicken stock. If you don’t have that handy ham bone, we use pancetta. I find bacon too salty and don’t like the smoky flavor here, but would use it in a pinch and pull the salt back and use low-sodium chicken stock. Vegetarian M3 won’t use chicken stock or a meat product so substitutes vegetable stock.

This is one of those recipes that depends on who is making it and what you have in your pantry and fridge. I’m certain every Italian household has their own version and certainly John and I even have our own way of making this flavorful and filling soup. Little hands can pick basil leaves or grate cheese to make this a family event. This is my recipe. So, this is a starting point and is definitely open to change with the person who stirs the pot – of soup.

1 T extra virgin olive oil
Extra virgin olive oil for drizzling
3 ounces pancetta (or bacon)
1 medium onion, chopped fine
4 medium cloves of garlic, minced
1 t dried basil
1 28 ounce can San Marzano tomatoes (diced works well)
1 Parmesan cheese rind
2 cans (15 ounce each) Cannellini beans (drained and rinsed)
4 cups chicken broth
2 cups water
8 ounces small pasta (ditalini, tubetini, conchigliette)
¼ cup fresh parsley chopped
Black pepper, salt
1 cup grated Parmesan cheese

1. Heat oil in large Dutch oven over medium-high heat until shimmering but not smoking, about 2 minutes. Add pancetta and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes.
2. Add onion; cook, stirring occasionally, until softened, 5 to 7 minutes. Add garlic, basil (not fresh), stirring constantly, until fragrant, about 1 minute. 3. Add tomatoes, scraping up any browned bits from bottom of pan.
4. Add cheese rind and beans; bring to boil, then reduce heat to low and simmer to blend flavors, 10 minutes.
5. Add chicken broth, 2 cups water, and 1 teaspoon salt; increase heat to high and bring to boil.

6. Cook pasta separately and until tender, about 10 minutes. If you keep the pasta separate and put it in the bowl under the soup, then you can actually reheat the soup base the next day and just boil a new batch of pasta. If you add it to the soup, the pasta becomes flabby and honestly – ruins it.

7. Discard cheese rind. Off heat, stir in 3 tablespoons parsley; adjust seasoning with salt and pepper. Ladle soup into individual bowls over pasta portion; drizzle each serving with olive oil and sprinkle with a portion of remaining parsley. Serve immediately, passing grated Parmesan separately.

22770482_10155186211378737_5974648243879978803_o

saving seeds, holding seeds, preserving seeds

How to Save Your Seeds

By Catherine Winter

As desperately as we try to cling to summer, especially since it’s so fleeting here in Quebec’s zone 4, the signs of autumn’s arrival are all around us. Trees are losing their leaves, and the temperature has dropped down to near freezing at night, so we’ve had fires blazing in the woodstove almost every evening. Summer is indeed coming to a close, which is prompting me to get off my arse to collect seeds for next year’s garden.

If you’ve grown some varieties that you really love, be sure to save a bunch of their seeds, both to grow again next year, and to trade with your friends/family. One cannot have too much biodiversity in one’s own vegetable garden, and it’s always wonderful to discover new varieties that those close to you have grown and love.

tomato seeds, heirloom seeds, heirloom tomato seeds, saving tomato seeds

Tomato Seeds

To save seeds from both cherry and full-size tomatoes, scraped the seeds out and place them in a very fine sieve. Rub gently to remove as much pulp as you can, and alternate between that and running them under water to rinse the pulp away. After you’ve done that, put the seeds in a clean jar filled with about half a cup of room-temperature water, and seal with the lid. Place that in a cool, dark cupboard and shake gently a couple of times a day. In about a week, you should see bubbles forming, and most of the seeds will have sunk to the bottom: those are the viable ones. Any of the floaters will be infertile, so toss those into the compost bin.

Rinse the viable seeds in your sieve again, then place them on a piece of paper to let them dry. After a day or so, you can either remove them from the paper and store them in a paper or glassine envelope, or store that entire piece of paper in a larger kraft paper envelope: come springtime, just tear or cut the paper into pieces with the seeds left in place, and plant the seeded paper directly into your soil.

saving beans, saving peas, saving dried beans, dry beans, dried beans

Beans and Peas

If you’ve discovered some fabulous varieties of beans or peas and would like to grow them again next year, that’s awesome: they’re incredibly easy to save. Just let some pods mature fully and dry in the sun as much as possible. Once the skins have started to shrivel up a bit, pick them and put them in a basket or paper bag for a week or so to dry out a bit more.
Then pop the beans/peas out of the dried casings and store them in paper envelopes or glass jars until next planting season. If they’re climbing varieties, you can even grow them indoors over the winter on strings or mesh hung over a sunny window.

Related: Create a Community Seed Bank

pumpkin seeds, squash seeds, saving pumpkin seeds, saving seeds

Pumpkin and Squash Seeds

You know those slippery, gooey innards that squash and pumpkins have? Pick as many seeds as possible out of that mess, and then place them in a colander or other strainer. Rinse them as clean as possible, then spread them on a screen (like an old, clean window screen) to dry in a warm place for a week or so. Place in a paper bag and store in a cool, dry place until you’re ready to plant them again.

(Be sure to save extra if you’d like to roast them as snacks, because who doesn’t love those, really?)

melon seeds, saving melon seeds, how to save melon seeds, cucumber seeds, saving cucumber seeds

Melon and Cucumber Seeds

Use the same technique as for the pumpkin and squash seeds, but try to harvest them from a plant that you’ve allowed to mature for as long as possible out in the garden. Seriously, wait until the thing is close to rotting before you harvest them. Why? Because the seeds within actually get more fertile and viable the longer leave the fruits attached to their stems. If you elevate the fruits on rocks or bricks (or even suspended via some fetching old stockings), the air circulation will delay their decomposition. Once the skin hardens, you’ll know the seeds are at their best and are ready to harvest.

dill seeds, fennel seeds, saving dill seeds, saving fennel seeds, herb seeds, saving herb seeds

Herb Seeds

Since herbs—whether medicinal or culinary—tend to have tiny little seeds, the best way to collect them is the brown paper bag technique.

Let a couple of plants mature and go to seed, and once the seed heads are drying nicely in the sun, pop paper bags over them and tie them securely in place with some twine. Use scissors or a knife to sever the stem a handspan or so beneath the twine, then hang the bag upside-down in a dry place. As the plant dries within the bag, the seed casings will shrink, releasing the seeds into the bottom of the bag.

 

After a couple of weeks, shake the bag well to release as many seeds as possible, then cut the bag open and pour the seeds into envelopes.

Keep your seeds in a cool, dry place away from direct light and any form of moisture, and you’ll have a plethora of plants to play with next spring!

 

Photos via Unsplash and Wikimedia Commons

family sunday soup, sunday soup, beef soup, beef and vegetable soup

FTW Kitchen: Family Sunday Soup

By Pamela Capriotti Martin

I grew up in a family without many food traditions. How could that be for a girl with an Italian last name? My mother was Norwegian, and while my grandmother was a marvelous cook, I don’t think my mother ever really cared to cook. Or bake. She loved the convenience foods that came to be in the 50’s and 60’s and she worked full-time from the time I was 4. Dinner was never a priority although it should be noted, we definitely ate dinner every night.

When I was a senior in high school, my mother broke her leg and was unable to walk without crutches for months as it required surgery. I took over the cooking. Totally. And the shopping. I had a cookbook and taught myself to cook before cooking shows existed. I worked my way through the book to the delight (lasagna) and annoyance (eggplant parmesan) of my brothers and father.

Onions

When I married my Italian/Irish husband – he loved cooking. So we cooked. And created. And Sunday has always been my day to cook. Pot roasts, roasted chicken, buttermilk pound cake, apple pie, and the family favorite – Sunday Soup. Because Sunday is about family. It’s about comforting food. And it’s about the joy of fresh ingredients melding together to create a family tradition of love.

The recipe for Sunday Soup, so named by my girls, originated in a cookbook I bought from the Cookbook Store in Toronto in 1986. Today, we can find recipes on the internet in moments, but not so in the 80’s. This soup and so many other family recipe traditions we have built as a family is about my daughters – who all are wonderful cooks – and the memories we created as we cooked together. Some days we learned fractions by measuring. Some days we created disasters that looked better in our minds than it did on a plate or in a bowl. And some days we logged time just simply being together creating, experimenting, and eating the spoils.

It should be noted that this is a full meal soup accompanied by a crusty bread, a little cheese, and possibly, just possibly a homemade apple pie – hence the apples in the picture.

This is our family’s: Sunday Soup (adapted from Soups and Stews by California Culinary Academy)

Beef-soup-ingredients

2 T Olive Oil
2 1/2 – 3 lb beef short ribs (bone in)
2 medium onions (I like Vidalia but a white or yellow onion works as well)
2 stalks celery, thinly sliced
3 cloves garlic (grated)
1 red pepper seeded and chopped
1 – 2 t chili powder (this is the ingredient that makes this soup sing)
1 large can/box chopped tomatoes
2 large carrots, thinly sliced
4-6 small red potatoes quartered (scrubbed but not peeled)
1 bay leaf
2 t salt
1/2 t pepper
1/2 t dried marjoram
8 cups chicken stock (or water but the stock gives it greater depth)
1 cup small pasta
1/2 cup chopped parsley

  1. Salt and pepper short ribs. In a 6 – 8 quart Dutch oven over medium heat, add olive oil and brown short ribs well on all sides. Add onion, celery, garlic, and bell pepper around ribs, stirring occasionally until vegetables are limp. Sprinkle with chili powder.
  2. Add tomatoes and liquid, half the carrots, bay leaf, salt, pepper, marjoram and chicken stock. Bring to a boil and cover. Reduce the heat, and simmer until meat is tender (3 – 4 hours.)
  3. Remove and discard bay leaf. Remove short ribs; when cool, remove meat from bones. Cut meat into bite size pieces, return to soup discarding fat and bones. Soup can be made to this point, when at room temperature, place in fridge overnight.
  4. At this point, I add the remaining carrot and potatoes and bring it to a boil, reduce heat until new vegetables are tender.
  5. While soup is finishing, boil salted water, add pasta. When pasta is cooked al dente, drain, don’t rinse. Place ladle of pasta in bottom of soup bowl.
  6. Taste soup, adjust salt if needed, add parsley and serve over pasta.

NB: This is a forgiving soup in terms of adding vegetables – more, less, whatever you like or have on hand. I often add turnip or rutabaga and definitely peas are generally put in at the end to give it more color.

 

FTW Kitchen: Good for What Ails ‘ya Ugly Carrot Soup

Market season, for me, really begins in Autumn. Autumn has been a bit finicky, of late: not showing up at all two years ago, and quite delayed last year. But this year, frost has already come to Ontario and I immediately lined myself up at the market this weekend for bags of ‘unwanted’ carrots.

21457906_10155078449283737_8970439316634383899_o

My favorite stall is run by Fiddle Foot Farm, about twenty minutes from here. They plant heirloom varieties of all vegetables, and have the sweetest beets I’ve ever eaten. They also sell their ‘unwanted’ produce by the bags full for just five bucks.

When that happens, I make a big batch of ugly carrot soup. Made with a few peasant ingredients from all around, this soup is yummy, reduces inflammation, is soothing on the throat and pleasing to the eye. If you’re into balancing chakras, the yellows and oranges are vibrant and well suited to a balancing diet.

21458048_10155078449308737_5724040680057135471_o

Now, if you don’t have access to ugly, unwanted carrots, I am so sorry. Regular straight n’ narrows will work too, but they won’t make you laugh, or taste as sweet. You can also substitute Yukon Gold or another starchy tuber for the purple sweet potato, if you can’t find those. If using regular sweet potatoes, though, keep in mind the flavors will be different, and the texture a little runny.

Ingredients
About 1.5 lbs ‘ugly’ carrots. This was ten for me.
2 large cloves garlic, diced
1 large yellow onion diced
2 stalks celery, diced, plus leaves
1 large purple sweet potato, peeled and diced
2 TBSP grass fed, or best butter you can get
1 TBSP coconut oil
1 – 2 tsp ground turmeric (or more, if you are like me and staving off the sicks)
1 tsp grated ginger
1 can coconut milk (plus 2 cans water)
Himalayan salt, or sea salt
a few grinds of pepper, or 1 tsp
10 sage leaves, or other herb, roughly chopped
Splash of runny honey, or maple syrup

Method
Warm butter and oil on medium low heat, in a large stock pot.
Add turmeric, and cook with the butter for about a minute.
Add onion, garlic and celery, and cook another two minutes.
Add carrot, and potato, along with salt, pepper and ginger, stir thoroughly, allow all veg to saute 5 minutes on medium, stirring here and there.

Add sage leaves or herbs, splash of sweetness and stir.
Add coconut milk, and water.
Bring mixture to the boil, then cover, reduce heat to low and let simmer at least 30 mins, but preferably an hour.

Blend soup in a blender, or use hand blender. Season again to taste.
Serve with some roasted root vegetables, garlicky greens, and whatever else you like. Enjoy the beauty of Autumn, and the delicious flavor of being different.

21544221_10155078461838737_7899824258544547921_o.jpg

Close Enough

My hope is green, eternally, like my tomatoes.

The first year I grew tomatoes, it was a year of perfect weather. The last of its kind. A unicorn summer of bursting, fleshy sweetness and easy breezes. For the seven years hence, it’s been one Farmer’s Worst Case Scenario after another. Aphids. Surprise frosts. Early blight, late blight, middle blight and Elevensies blight. Locusts. Okay, not that last one, but instead, we’re having a summer with no sun.

And yet, despite no sun, too much wind and barely 20 degree days, I have somehow grown tomatoes. They are glossy, and green, and they come in many different sizes, though their shape is mostly the same: roundish and mottled with water filled veins. They are affixed to their waning stems, who are giving up on summer, like me. They spend the remainder of their energy on the fruit hanging below, sending what energy they can glean from an eternally cloudy sky to their product.

Like the tomatoes I’ve grown in impossible conditions, in spite of all the things that are ‘wrong’ with their spot in the yard, the dirt where their roots spread out, or the timing of their growth, my hope has grown too. So today, I am bringing them inside to ripen in our sunniest windowsill.  To reach their full potential, they must be removed from their crumbling foundation and brought in, where it’s warm.

I am counting these as one of my successes.

21013822_10155031754013737_4053305996532190117_o.jpg

 

pickled vegetables, pickle brine, pickled eggs, pickled beets, pickle brine, pickling brine

Let No Pickle Brine Go to Waste

By Catherine Winter

During the Great Depression and WWII, people lived as frugally as possible and let very little go to waste. Everyone struggled with the lack of resources, and so conscious efforts were made to use all they had to its greatest potential:

Buy it with thought
Cook it with care
Serve just enough
Save what will keep
Eat what will spoil
Homegrown is best

pickles, homemade pickles, home-canned pickles, pickle brine, garlic pickles, dill pickles

People were encouraged to grow vegetables in their own gardens, and to preserve as much as they can. One of the best ways to preserve vegetables like cucumbers, beets, and carrots is to pickle them… and you know what’s awesome? Once you’ve eaten the vegetables from the jar, you can re-use the brine! Our society has become startlingly wasteful, but it’s time to get back to a mindset where every morsel of food is appreciated, treated with reverence, and used to its fullest potential.

Let’s say you’ve made dill pickles, and you have most of the brine left over in the jar. You can make a fresh batch of “fridge pickles” by slicing cucumbers into rounds or wedges, and packing them into the jar. If there isn’t enough brine left over to cover them, add a bit of vinegar to top it up. Let them marinate for at least 24 hours before devouring. You can keep these in the fridge for a couple of weeks, but chances are they won’t last that long. You can also pickle carrots, asparagus, green beans, cauliflower, or any other veggie of choice.

Once this second batch of pickles has been eaten, use the leftover brine in dressings for potato or pasta salad, or even for regular green salads.

pickled eggs, pickled beets, pickled beet brine, making pickled eggs, pink pickled eggs

If you’ve made pickled beets, you can use that glorious pink leftover brine to make pickled eggs or onions. For the former, hard-boil some eggs, let them cool completely, peel them, and immerse them in the brine. If there isn’t enough to cover them, mix some vinegar with a tiny bit of water, some sugar, garlic, and onion powder, and top up the liquid with that. Let the eggs marinate for 2–3 days to really flavour and colour them before serving them. Just note that if you’d like to preserve pickled eggs, you need to make a fresh batch of brine, and process the eggs with a proper boiling water bath.

Yet another way to reuse these brines is to add them to soup. Pickled beet brine is pretty much ideal for adding some beautiful acidity to borscht or cabbage soup, while dill pickle brine is wonderful in potato or vegetable soups. Be creative!

canning, home canning, home preserving, depression era canning, full pantry, frugality

carrots, root vegetables, roots, rehydrate, rehydrate roots, rehydrate root vegetables

Rehydrate Your Roots!

By Catherine Winter

If you’ve ever bought a large bunch of root vegetables like carrots or beets (or grown them yourself and kept them in the fridge), you’ve undoubtedly seen how they can shrivel up and shrink a bit over time. Most people toss them into the compost heap at that point, but you don’t have to! They’re not bad: they’re just dehydrated. You can revive them very easily by immersing them in water in the fridge for a few days.

root vegetables, carrots, parsnips, turnips, rutabagas, onions, potatoes, lemons

Look for signs of rot or discolouration, and toss any that have black or moldy spots on them. Place the roots in a container and cover completely with water. Keep that in the fridge for 3-5 days, checking on the vegetable’s texture and density daily. Their skins are very porous, and by soaking them like this, you give them the opportunity to plump back up again. Remember that fruits and veggies are really just water and fibre, so if they dry out while in storage, they just need a good, long drink and they’ll be just fine.

Related post: Rainbow Carrot Salad Recipe from the Farm the World Kitchen

Once they’ve rehydrated, you can cook with them or eat them raw, as per your usual preparation. You can also use this technique for citrus fruits, celery, green beans, onions, and potatoes, though you have to peel your potatoes before placing them in water.

Mindfulness: “When You’re Eating, Eat”

By Catherine Winter

You know someone is worth keeping in your life when they hold a mirror up to your hypocrisy so you can learn from it. Recently, a friend (whom I shall refer to as “Sensei” henceforth) said to me: “If you want to encourage others to consider food as sacred and be mindful of what they’re eating, you should probably start by doing so yourself.” This was in reference to me cramming a sandwich into my mouth one-handed while typing feverishly on my laptop, paying absolutely no attention to what I was eating because, well, I was working. I had more important things to do, right?

As long as I didn’t get mustard onto my keys, I really didn’t care what lunch consisted of. In that moment, I could have been eating rat sphincters doused in Tabasco sauce and it wouldn’t have registered as weird: I was eating to end hunger, not to nourish myself. How many of us do this on a regular basis? Staring at our phones while shovelling some type of food product in our faces, or mindlessly moving hand to mouth as we gawp at the latest Netflix release?

eating while on the phone, smartphone, smartphone and food, phone and eating

Mindful, not Mind-Full

I asked Sensei what it is I should be doing to be more mindful while dining, and he just shook his head. “When you’re eating, eat.” That’s it. That when food is being eaten, that is literally the only thing that’s happening in my world; the only thing I’m honouring with my attention. No phone or iPad within reach, no TV or radio on in the background. Preferably not even speaking to others for a few minutes: just. eating.

He suggested that each bite be approached with reverence, with full appreciation of where the food came from, and the effort that went into preparing it. As I eat, attention should be paid to subtle flavours, textures, how each bite makes me feel, what subtle differences exist depending on which morsels came together in that particular forkful. Make each dish as appetizing for all the senses as possible, and then honour it by giving it my full, undivided attention. Chew thoroughly instead of gulping, and imagine the nutrients then flowing through my body, nourishing every cell.

That’s a beautiful way to approach nourishment, isn’t it?

chopping onion, food preparation, onion, chopping onions

Mindfulness Begins During Preparation

I’m taking steps to ensure that mindfulness doesn’t just begin when I sit down to eat a meal, but when I begin to prepare it. Since I often gather bits from my garden to incorporate into dishes, I try to step barefoot out into the yard so I can connect properly with the earth beneath my feet.
When I harvest vegetables or snip herbs for seasoning, I take a moment to give thanks to the plant: I attune myself to its energy, and appreciate its growth, and how its form will help to nourish my own body.

As I prepare the ingredients—chopping, grating, slicing, sautéeing—I don’t have music on, nor any shows blaring in the background. I feel the vibration in my knife as it thunks through a carrot or onion, or the “shusshhh” sound that happens when I slice through a head of lettuce. I can tell that my onions are caramelising properly based on the deep, gold-brown scent they release, and I know when to turn the heat down beneath my soup pot when I hear the liquid dance into a rolling boil.

I wipe down the table, set it with beautiful dish ware, maybe some flowers or herbs in a vase. Whether I’m eating alone or with others, I try to set the stage as for a special event, albeit a small, gentle one. The food is plated or ladled with care, and garnished in appreciation. After all, these beautiful ingredients deserve to be showcased.

goddess bowl, green goddess, hummus, vegetable bowl

Some people have a “no phones at the table” rule, others discuss the food with other diners so everyone has a chance to express what they’re tasting, what they appreciate about the meal, etc. Do you try to cultivate mindfulness with regard to the food you eat? What techniques do you use?

Let us know!

 

 

When Goals Meet Opposition…

By Catherine Winter

Friends and family members from the previous generation (or two) tend to be very attached to their idea of a pristine green lawn. That’s what’s considered “nice” and aesthetically pleasing: a patch of dandelion-free, lush greenery that would fit in perfectly in Stepford.

Anyone who’s read Food Not Lawns, or delved into the history of agriculture in North America and Europe, is aware that lawns have been cultivated for the sake of vanity. People cultivated swathes of empty property to prove their affluence: they had enough money that they didn’t need to lower themselves by growing their own food. They could pay other people to toil for them, and buy their food from them.

This is a very difficult mindset to shake.

Holding-herbs

“Weeds”

One of my family members is a rather wonderful person who is very, very fond of the aforementioned pristine lawns. When I decided to let my land go wild one year instead of diligently hacking the lawns and side areas down with a mower and weed whacker, I was reprimanded quite firmly for letting all those “weeds” grow. I picked five examples of what they were gazing upon with disdain, and asked them to identify said plants.

“They’re weeds”.

Okay, that’s how you’ve been taught to view them, but what species are they? Tell me their names.

“Weeds”.

…okay then.
Those “weeds” were lamb’s quarters, shepherd’s purse, yarrow, St. John’s wort, and evening primrose: five wonderful edible and medicinal plants that are valued the world over. In addition to those were many species of indigenous flowers all around the periphery, from asters and violets to red clover, which is invaluable for replenishing depleted soil with much-needed nitrogen.

Related post: 7 Healing Herbs for Your Garden

I burbled about all of these and talked about how beneficial they all were, but my enthusiasm was merely met with a blank stare, so I brought the cuttings indoors and hung them to dry for later. We just had to agree to disagree on the value of these plants, and cultivate our respective lawns in the ways that we felt were best for us as individuals. Even if we did have contempt for each other’s leanings, we kept that to ourselves, ye know?

This gets a bit tricker when the person who has contempt for your wish to transform your lawn into a lush food garden has equal say in its cultivation, or lack thereof. What happens if you’re living with aging parents who refuse to even consider it? Or if your partner is terrified of what the neighbours will think when yours is the only lawn covered in kale and zucchini instead of grass like everyone else’s? (Or even if your neighbours themselves want to put the kibosh on your gardening dreams?)

Books

Resources to Support Your Stance

A lot of people have difficulty accepting family members’ arguments as being valid, especially if there’s a parent/child dynamic going on. Many parents of adult children still view their offspring as “kids”, and as such don’t take them seriously. Honestly, I know some people with PhDs whose parents insist upon fact-checking whatever they say because well, they’re their kids, right? What do they know?

A similar dynamic can occur if you’re renting a home from someone of the previous generation: they might also see you in a similar light, and you’ll be hard-pressed to convince them of your reasoning to transform what they currently value as a pristine lawn space to a “messy” garden.

You can often encourage more openminded thinking on their part by presenting them with materials that support your goals, especially if they’ve been written or supported by people whom your parent/spouse/landlord respects. Citing examples by scientists like David Suzuki in support of converting lawns into gardens may help to open their minds a little, and if they’re open to reading about the subject, books like Gaia’s Garden and Food Not Lawns may also do a world of good.

Tomato-seedling

Compromise

If they still flat-out refuse to allow the lawn to be transformed, it might help to create a compromise of some sort. Find out what their reasons are for refusing, and then work together to find a solution that can bridge the gap.

For example, they’re afraid things will look unkempt if the lawn is ripped out in favour of edibles, ask if growing a few vegetables and herbs in pretty planters and hanging baskets would be an acceptable option. Do they find the idea of growing food at home to be “demeaning”? Call up statistics on the nutrient density of organic, homegrown food, and the many science-proven health benefits to growing your own. You can even sweeten the pot by showing them how much money they can save by growing even a few simple vegetables: just about everyone appreciates that aspect of homegrown food. If any of your neighbours already use their lawns for food gardens, chat with them, see how they overcame their own obstacles, and use them as examples of what’s possible. (Note: this is also a great opportunity to start a community seed-sharing network.)

Related post: Start a Community Seed Bank

Just about any situation can be negotiated in a way that can make all parties feel heard, respected, and empowered… and even if you just end up able to grow a single tomato plant in a container, it’s a small victory, and sets a precedent: you’ll be able to grow more next season.

Have you faced difficulty in establishing your own garden? How did you solve the issue? Please let us know!

How To: Make Hanging Lettuce Planters

By Catherine Winter

There’s a marmot (groundhog) in my garden.

That is to say, there’s a marmot that lives on my land, but I often find him plopped in my potager garden, cramming sorrel and lettuce and various tender herbs into his face, since he knows he’s not in any danger from me. Unfortunately, this also means that rabbits and other small herbivores take a cue from him and follow suit, leading to my own food supply being rather gnawed upon and depleted.

The good news is that I’ve discovered a way around this, at least as far as lettuce is concerned: hanging planters.

Hanging-Lettuce-Planter

Whether you’re short on garden space or you like to keep your food within easy reach, hanging lettuce planters are great options for pretty much any growing zone. They’re easy to make, can be grown indoors or outside, and are as delicious as they are decorative.

What You’ll Need:

  • A hanging wire cage
  • Sphagnum moss
  • Lettuce seedlings

Line your wire cage with a bit of sphagnum moss, then draw some lettuce seedlings through the bars on all sides. Layer with more sphagnum moss, and repeat until the cage is full enough to be secure, so the seedlings won’t just fall out.

Planter

Water this thoroughly and hang in a spot where it gets moderate sunlight for the better part of the day, as lettuce doesn’t thrive in direct, continuous sunshine. Keep the basket fairly well watered, and just snip bits of lettuce off throughout the season as needed. You can either tuck several lettuce varieties into a single basket, or, if you have enough space, hang a few of these baskets around with different lettuce varieties in each, so you can mix your greens and have an assortment of different textures and flavours.

Happy growing!