When we went to Wholefoods, the cashier asked us if we wanted her to cut off the organic carrot tops. I said, “No, that’s okay, we’ll keep them.”
Once we got home, off went the carrot tops and I placed them in a used plastic container for lettuce.
A.H. (and I) moved his Dallas warehouse to Austin and so we didn’t have a chance to go to the grocery store. I instead went to the “grocery store” in the back yard. There, black bean pods, green onion, and lettuce offered themselves up to me — the two former propagated from store-bought organic produce and the latter from seed. (We keep a compost pile here and use rain water from a rain barrel, and I usually water the garden once a day.)
In a ceramic skillet, I mixed the carrot tops with the garden’s salad greens, and the green onion. In followed olive oil, chopped garlic, and salt.
The next day, I harvested more black beans and pressure-cooked them with carrot top greens. A mixture of organic horseradish mustard, olive oil, fresh ginger, garlic and salt topped it all off.
It was sooo fresh and delicious, soooo golden in taste. You have no idea…but you can have an idea by trying this out at home or on a patio. Black beans are easy to grow, as are green onions, and garlic. And if you or others find it the opposite, just tell them, “I’m just practicing!”
Yesterday, on a phone call with my 12-year-old friend E.H., I said, “It’s a miracle!”
P.S. I’m truly grateful to any human being teacher from the past that pointed me in the direction of nature, being in touch with the foods that we eat. Thank you for remembering to breathe, keep things simple, and smile from time to time.