Peripatetic philomaths…focusing on what's really important, eating ethically and cleanly, fermenting, foraging/wildcrafting, practicing herbalism, and being responsible stewards of our land. Sharing our photos, musings, and learnings. Still seeking our tribe.
The surprise squash sprout is still growing, becoming straighter and greener. I place it in the window when the sun comes through (and try to remember to move it to a warmer spot when the sun sets, since it’s frigid here at night). 🥶
I sat by the window and watched the sprout, marvelling at the tiny hairs on its stalk; (arguably anthropomorphising) its happiness was almost palpable. While I can’t photosynthesize, the sunshine felt good to me, too.
I’ve been wondering when the seed (shell) would fall off…seems this one has a serious case of helmet head. I’ve been trying different methods to encourage the sprout to shed that casing, like moistening it gently with a wet cotton swab, but will intervene surgically (if needed) as a last resort.
Did you know that this premature sprouting phenomenon is called vivipary? Check out these strawberries!
Our dogs enjoy baked butternut squash in their stuffed KONG toys, so I prepped one for roasting recently. As usual, I cut it open and removed the seeds, planning to save them for planting later (it was an organic squash). It was only when I spread the seeds to dry that I realized one had germinated inside the squash.
This is the time of year when hearty comfort foods like soups, stews, and chili are particularly appreciated: warming and filling, and so easy to make in the slow cooker. Chili on butternut squash (ubiquitous now, too) is a savory-spicy-and slightly sweet taste experience!
You can probably tell that I like simple food: easy, with accessible ingredients, and not too many steps involved to make it are ideal – and tasty is a must. I think good, clean food really shines when it’s made simply. That’s why I’m a big fan of this quick but satisfying meal!