Friend R. was out on the field, harvesting the final crops before the farmer comes and ends the season with his plough.
It was raining and a cold wind was blowing. Let alone the thought of being out there - in the wet, cold dirt - made me shiver. I was lucky and spent 3 hours in the kitchen. Processing carrots.
Carrot muffins, carrot cake and vegetable soup. The red beets are in the oven, the smashed potaoes with celery and parsley are already in my stomach.
vegan carrot muffins before baking (cinnamon nutmeg crumble on top)
Peeling, washing, chopping and cutting vegetables that you lifted with your own hands is comforting. Dealing with the crop somehow ... warms you. I honour the crop and the crop feeds me. We are independent, a straight process, from the field straight to the pots. No supermarket nor logistics needed.
But after all, it also means work. The peeling, washing, chopping and cutting. Without the crop I might have opted for pasta, aglio e olio.
more carrots, on their way to the spring form
There was a hamster sitting on a little heap amidst the plants, looking at me with his shiny fur. He must have had a good time, nibbling roots all summer long. I like the concept of sharing.
Something to balance the sugar intake
While I was cutting off those nibbled parts of the roots I smiled and thought of that hamster, how content he was, sitting on his heap. I might bring my niece to that field next summer. This field teaches us a lot.
Are you still in the kitchen or does your kitchen stay cold on sundays?