Revive the senses through feel-good food. Just do anything food-wise, no matter how small, that makes you zing: pour hot water over fresh herbs for a fragrant tea; buy a whole organic pumpkin for a kitchen table centrepiece; thank a farmer at a farmers' market; put your hands on warm earth; spot a local rosemary bush; snag some for your lamb roast or your hair (Why not? Go nuts!); and comment to share your feel-good spring snippet. If stuck for ideas, mine are yours. Let's unite in support of feel-good food and ethical food practices. Thanks to all too who supported my Spring Feel-Good Food Project. I had a blast! While my food interests are diverse, so is my food writing history (and lifestyle freelance writing and corporate writing, yada...). Please see below right and my new FoodLit Website. Yeah! Please also subscribe for occasional food-fuelled news, ventures and opportunities.

Sunday, 18 September 2016

Blooming Beans & Furry Fronds... Day 19, 73 To Go...





It was a busy day today, so I grabbed what I could, which was 10 minutes on the yoga mat stretched out on the grass near the garden.  She's looking pretty, huh! The garden, that is. I don't look so pretty on the yoga mat. No lululemon gear for me thanks. Just comfy clothes, the smell of grass, the warmth of sun and dreams of dishes I'll make with the broad beans and fennel. What more could a girl want? Well, there's lots, but all in good time.

So the fennel fronds are at the front. We eat those too. Just blanched (for a while if they're a little tough), drained, squeezed and pan-fried in a little olive oil, garlic and salt and see you later, I'm happy. They can take a bit of chewing, but that's good for your gums I hear. 

As for the broad beans, oh the broad beans, I could go on forever, but I won't. They're a variety called crimson flowering broad beans - and if they're not the prettiest things you'll see in a winter / early spring garden, I'll eat my words - or my broad beans, preferably sauteed in a little onion, garlic, parsley, mint, salt and water. (Some add pancetta; I don't.) Leaving a little liquid in, add some thin, cooked pasta (about an inch long) or pastina (small pasta) for some homecoming pasta e fave. Only a couple of weeks to go. Tra la la ...

For a close-up of the broad bean flowers, please see this earlier blog. My first - and if they made it to that, you know they hold a special place in my heart. It's my third year of growing them and I've been sharing the seeds amongst family and friends. 

I have a little garden project in the wings, so when I get the sales aspect of it going, I might also make them available to you too. If you want any sooner, just touch base. 
Feel free to take a moment out from your day, say hi and, if you like, share anything about food or garden or even what the high point in your day was today. 
We’re all in this together folks. 
Here’s to feeling good! 

Foodliterary Regards,
Julia Svoice
(Julia Hebaiter in Another Life)
FoodLit Writer, Feel-Good Food Lover & Storyteller
www.foodlit.com.au

Because Food Sans Story is Bland