But we have to eat. We've used up the last of the 25lb bag of organic brown rice so I have opened some of the multicolored local (50 miles) rice. I'll pull some onions from the east garden, dig up some wild crow garlic from the borders, clip some collard and turnip greens from the west garden, add some parsley from the herb bed, throw in some ground beef from local (30 miles) grass fed cows, and cook the whole mess on the wood stove in the pressure cooker.
|pressure cooker sizzling away|
To be fair, I have added 4 chopped organic carrots shipped from California, a heavy dose of imported curry powder (fortified with our own turmeric root) and a dollop of Italian extra virgin olive oil. But these ingredients amount to less than 10% of the overall meal. The wood is all rescued from the neighborhood waste stream so I'm wondering if this might be the most sustainable meal I've ever cooked.
I've experimented with low impact cooking before, check out these posts about my Free From Power Days in England.
While the cooking itself was probably more fuel efficient with the rocket stove, I was using scrounged fuel then as well but far less of it by weight, this time I'm cooking mostly food we've grown or was grown locally. In addition, the warmth of the wood stove is welcome in these cool temps. So while this is not another Free From Power Day I think it is a good step forward towards making our mealtimes more sustainable.