no borders; looking for fruit trees
I’m getting ready to go to something called the No Border Camp. It’s happening along the Mexican/U.S. border near Calexico and Mexicali. It’s going to be pretty interesting, I think, and very educational. I’m at the university right now, waiting to use a scanner. I’m just finishing up a page to a zine that myself and another have been working on. It’s called “free your food” and is about finding edible plants in the city. It started with bike rides and mapping food (greens, plums, apples, apricots, berries) and now we are putting together the actual zine. The idea is to share the zine (with maps of the food) with folks around town, so that others can find and eat locally grown, fair labor, free food.
The scanner is open now.
The scanner is open now.
posted by matt iv at 12:49 PM
3 Comments:
Speaking of which, do you know of any good herbs to cook with? Becky's been on this kick of wanting to cook with herbs, but she hasn't actually *started* yet. I bought her an herb cookbook for her birthday (who knew they made such a thing!), but she hasn't attempted anything yet, because she doesn't know where to start.
i really like herbs but i don't know how to offer very constructive advice. in our garden, we grow basil, oregano, fennel, dill, parsley, chives, and (this year) some orange sage. so, i've tried some of those and, of course, dried herbs from the kitchen.
mostly, i like to through herbs in sauces. jen knows a lot more about good ways to use herbs (she's a much better and more experienced cook). she can pretty much know what to put with what in almost every thing we think to cook. i either ask her or use trial and error (and taste!).
there's a couple things that are mostly failsafe. basil is fantastic in tomato sauces. oregano, too, is good in that kind of a sauce. basil is also good in making pesto which can then be used in quite a few ways (as a dip for vegetables, spread on bread, with crackers). sage is usually good with beans (and, i'm pretty sure the same would hold with meat), if you are making something kind of savory.
sorry, but that's about all i can offer. i can ask jen for some basic tips and then pass them on. other than that, i say go to town with just trying different ones out.
p.s.
an herb cookbook? sounds interesting.
i'm not much of a cook, although i do enjoy cooking when i actually do it. as jen sometimes says, if we weren't eating together i'd probably live on cereal and beans (and fruit).
i've always joked that i make a mean toast--as an example of the extensiveness of my cooking. but, in the last couple weeks, i really have been making a bunch of garlic bread. of course, it is really simple and probably doesn't actually count as cooking but it sure tastes good. and leaves you with wonderful breath.
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