All That The Earth Provided

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So this was what the Earth provided on my prayer walk this morning.
I realize how blessed I am to be in this lush environment and at this
time of year when so much is readily available. Most people would not have the luxury of these FREE food items; nor the means to cook them, as I will do.

I took courses on herbology many years ago (blessings to Sheelagh McKenzie); so I have the advantage of knowing which plants are edible and safe to eat, and the medicinal qualities they will provide.
It’s time to prepare my meal for the day. If it weren’t so mild out,
I’d do it on our woodstove. But I’ll use our electric stove to make pea soup now.

Here’s what I gathered: nettles, cleavers, dandelion greens, fireweed shoots, chickweed, turkey tail mushrooms
culinary herbs that have grown here for years and are sustainable:
celeriac, marjoram, rosemary, wild oregano, dill, mint, sage, chives, parsley, thyme
overwintered in greenhouse or outside: purple brocolli, chard, lettuces,
garlic, green onion tops, viola and nasturtium flowers
and wood betony (for possible headache from no caffeine)

Living Below The Line Challenge

https://www.livebelowtheline.com/ca

Today I began the 5 day challenge Living Below The Line – trying to live on $1.75 a day here in Canada. (Our food is more expensive than other countries who may use $1.50/ day)

I know it’s not a true example of what it means to live below the poverty line, because I have the choice to go back to my regular array of foods
at any time. But it does help me to be more aware of what others must
experience on a daily basis. I feel so grateful for what I have, and it
makes me want to be more generous in sharing with those in need.

In some ways, this challenge is easier for me than it would be for most
privileged people. After I became very ill as a result of pesticide poisoning,
there were times when I could only tolerate 5 different foods. One learns to be creative in finding variations of how to eat yams, for instance.

I am using this time as a review of gathering edible plants from the wild
that are available in our area. Since they are free and sustainable, I
will add them to my menu for extra nutrition and flavor in what will soon
become a drab boring diet.

I started the day with some lemon balm (melissa) tea that I picked right
outside our door. It is easy to grow and I have transplants from one
single plant all over our garden for interest and as a insect repellant.

It’s getting light outside so I’m getting ready to go wildcrafting and see
what our forest and garden has to offer me today.
I’ll keep you posted.