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To cook with nature at home, you need to be aware of the rhythm of the seasons. Everything grows in its own time. Summer is a time of abundance, but even in winter, there are fresh vegetables available. To cook against nature means using foods out of season that have been kept in cold storage. Cooking with nature is more sustainable, supports your local producers and ensures that you get your food at its best.

Spring is a wonderful time as fresh young foods come on the market. If you have never been to a farmers’ market or a well-stocked greengrocer, now is the time to start. The produce on offer is of a wider variety and much fresher than the supermarket, where produce is more likely to come out of cold storage than the fields.

Fresh young greens such as lettuce, watercress, sorrel and spinach will be in abundance in spring, but the weather is still cool enough to enjoy soups like minestrone and spring vegetable soup. Young green peas, beans and asparagus make delicious light soups with served with sourdough from the farmer’s market and jewel-like preserves from the store cupboard. Stock up on soft and hard cheeses and enjoy a ploughman’s lunch in the early spring sunshine. It’s the perfect time to start cooking with nature when the seasonal produce is so light and lively.

Spring is also the best time to take a hands-on approach to producing your own food. Start a simple herb garden by planting basil, parsley, rosemary, thyme and chives. These will soon be providing you with extra zing and flavor for your meals. Move on to tomatoes (they grow well in the same spot as basil), peas, green beans, carrots and Asian greens such as pak choi which are easy to grow and will soon start producing for you. Check the climate zones on the internet and find out what grows best in your area. A plant which grows well in a warm, subtropical zone will struggle with frosts in a colder zone.

In summer, you will naturally be thinking of salads, and this is actually the time of year when many people do decide to buy fresh produce, as it all looks so appetizing and no one wants to cook complicated dishes on hot days.. Barbecues and al fresco eating are popular, but remember to always pick what is in season and what is grown in your area. Food flown in from far afield that is easily grown in your area isn’t sustainable or in keeping with a natural approach.

The shelves of your local greengrocers and the stalls at the farmer’s markets are groaning with fabulous produce in summer. You can find bell peppers in many colors from a deep, almost black purple to a bright sunny yellow; melons of all sizes and shapes; cane fruits such as blackberries and raspberries; tomatoes are ripe and inviting, but for best flavor look for the heirloom varieties, and of course, there are strawberries in abundance.

In your garden, you should be harvesting your spring planting and have started growing capsicum, corn and other barbecue favorites. Later, you can also plant zucchinis, pumpkins and cabbage to get started for the cooler months. As you grow your own vegetables and care for your garden you will understand why fruits and vegetables are seasonal and what this means to their freshness and nutritive value.

In the fall, you can enjoy the bountiful harvest of tree fruits such as plums, pears and apples that haven’t been in cold storage for a year. This is fruit at its best so make sure you buy from greengrocers and farmers markets that bring you fresh young produce. It is time for more hearty fare in your cooking, which can include delicious soups and stews made with pumpkins, carrots, parsnips, turnips and all the flavorful foods of fall.

Slow cooked casseroles and apple pies satisfy cravings for home-cooked comfort foods that are the hallmarks of the cooler months. This is the way nature intended the rhythm of the seasons, to keep you cool and light on your feet when it is hot, and warm and well-nourished when it is cold. From your garden, harvest cabbage and cauliflower, and lots of peas and beans.

It is time to start preserving as well, to make the excess fruit and vegetables last through the winter. If canning is not for you, stock up your freezer instead. This way you can keep up your commitment to cooking with nature as the winter sets in. Frozen vegetables are only kept for a short time and do not lose their flavor or nutritional value if you use them up over winter. Soon it will be spring again and time to start shopping for fresh young greens and preparing the ground for new plants.

Get to know what is grown in your area and what you can expect to see on sale in each season. Cooking with nature is healthy and fun, whether you do it outdoors or in your own kitchen. Nature itself also produces year-round foods you can forage from field and shore. Get someone knowledgeable to show which wild mushrooms and herbs are safe to pick, and forage along the sea shore for edible seaweed and sea kale. Knowing what nature provides where you live ensures you enjoy the freshest diet possible.

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Growing Lentils At Home

Protein; it’s a staple of a basic diet but many people share the common belief that it can only be obtained from meat-based foods and animal-derived products. On the contrary, beans and lentils are a rich source of protein and are considered to be an important part of the vegan diet. So, if you’re looking to grow some protein at home and don’t want to start a chicken farm right away, why not grow some lentils? These are annual crops that grow better when planted in cooler seasons. Here’s what you need to know before you can grow your lentil plants.

Obviously, a single plant won’t nearly be enough and you’ll need around 5 to 8 of them if you want almost a yearly’s supply for a single person. The number of plants you’ll need also depends on your intake and if you lean more towards plant-based nutrition, it’s likely you’ll need more of them.

You can grow lentils in your garden, or if you’ve run out of space in your backyard, you can grow them straight out of pots. As long as the pots are thoroughly cleaned before planting, and have a height of over 8 inches, you’re all set. To prepare, you’ll need to make sure whether they’re treated with an inoculant or not. If they are, then you can move on to the next steps. If they’re not, then spread your seeds over a wide tray and apply some leguminosarum inoculant on them. Wait a whole 24 hours until you plant them; this helps the seeds prepare to absorb nitrogen.

Add loose soil and compost to a pot, and check the pH. Lentils like to keep it basic, so a pH of around 6.5 is preferred. Add a supporting structure to each pot, such as a trellis. Remember that one pot is only supposed to hold a single plant. Plant a few seeds one inch under the soil and keep the soil watered adequately, but not too much. Waterlogged soil has the risk of killing lentil plants, so stay on the drier side and give them plenty of sunshine. Soon, in each pot, you’ll begin to see growths rising upwards. Then, cut off the weaker plants and keep the stronger ones. While doing so, be careful not to damage or disturb the stem or root of the plant you wants to keep.

You’ll need to train your plants to rise upwards i.e. up to the trellis. To do this, you can give a little help by tying a loose thread around the trellis and stem of the plant. Once the plants achieve a height of around 5 inches, remember to add some compost every now and then because lentils love nutrient-rich soil.

Harvest your yield after the plants turn yellow and ripen. You can use some garden shears or hand pruners to chop off the pods, or you can cut the entire plant from the stem. Be careful of aphids attacking your plants, so use some organic insecticide and cleaning up well after the plant.


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