Live Green!Be Kind to the Earth
Can there be any more colorful season than high summer? The flowers, the vegetables, the sunrises and sunsets. The world is golden and the Earth buzzes with busy bees as they travel from flower to flower, home to hive, and then back out to continue foraging. It is a sweet time indeed.
As our present Lenten journey comes to an end, what have we learned about ourselves in this “home”; about our agency, responsibility and contribution during our time on this Earth; about our expansion of gratitude and gifts beyond our own existence here, about our ability to go on?
What will it take to build a truly sustainable future, one that not only eliminates the CO2, methane and other poisons that contribute to climate change but also restructures our global systems to heal us forward? CCC member and Sierra Club staffer Virginia Woulfe-Beile inspires us to think beyond the boxes of what we know and expand without fear into what is possible….
Betsy Slosar, a CCC member who has dedicated her professional and person life to creating peace throughout the world, encourages us to keep our hopes up (above ground) even if the threats of Climate Change seem daunting. She offers us creative solutions from scientists, poets and her own lovely spirit.
CCC member Max Pohlman is the director at La Vista Ecological Learning Center in Godfrey, Illinois. At La Vista, Max leads many groups in conservation activities and thoughtful living. This week, she challenges us to “be a benign presence” on the Earth, a calling that could have been our destiny all along….
For our third week of Lenten inspiration, CCC member and Sierra Club Organizer Sally Burgess shares her wisdom regarding the gifts in front of us, her knowledge of solutions to climate change and her joy of thinking way outside the box with author Rob Brenzy. Here’s how we give Hope wings….
This week on our Lenten journey, poet, writer, artist Lynn Beaumont leads us on a path of self discovery. She reminds us that we are enough….
Green Gal of the Midwest is honored to host The Confluence Climate Collaborative’s annual Lenten celebration. We begin with this year’s theme of A Current of Hope. Join us on this journey upon Earth, through the Sky, over the Water, and within the Fire. Today we are at the Water’s edge….
The last pumpkin of 2022 proved to be the inspiration for my number one favorite pumpkin cake ever. I will admit that all my tinkering to come up with something new led to a rather complex recipe, but a lot of my ingredients were holiday purchases. I just cleaned out the cupboards and, as often happens, I ended up creating a happy accident.
My new market friend MO (aka Marlene Schreiber) is a magically talented textile artist. Her feminine powers turn tossed out woolens into breathtaking tapestries. She is for sure a good (green) witch and the nicest person you will ever meet. Here is a faerie tale woven with love for my new friend MO and in celebration of loving just what we have…even if we give it away to new magic.
One of the many benefits of making this change is how delicious and nutritious things become—not just for the pollinators we hope to attract but for us, too. I thought a couple of recipes using what grows without any help in the backyard was worth its own post. Featured on our buffet today are stinging nettles, sweet violets and dandelions.
As the sun sets on Earth Day 2022, we may all be a little overwhelmed, a little lost and feeling far from home. Given the most recent report on climate change, we may all be feeling that the home we love—this beautiful planet Earth–has already slipped from our hands, that there are no magic ruby slippers to click to get us back before everything started to go terribly wrong. But I’d like to suggest that just like those ruby slippers Dorothy wore throughout her harrowing adventure in The Wizard of Oz, we’ve always had the power to “go home”–we’ve always had the power to heal and grow a healthy ecosystem right where we live, right in our own backyards.
With stores of hard sweet carrots from my crisper, a sturdy vermillion squash called Potimarron from the pantry shelf and rusty shallots snatched from my basement storage cart, orange becomes the new green! Steaming bowls of antioxidant power and beneficial beta keratin will warm us up and keep us healthy on cold winter afternoons and evenings.
I cannot think of a more autumn vegetable than squash—any kind from pumpkins, to butternuts, to Acorn. Squash is comfort food that can be served at breakfast—maybe in a hash or just roasted with maple syrup—enjoyed at lunch—as in little squash bowls filled with hearty grains—or for dinner, which is where we are landing today. A Squash and Potato Casserole that can be a weekend meal with plenty of leftovers or the star attraction for that Thanksgiving buffet.
I’m not sure exactly what I was expecting with goat milk—I was thinking sort of gamey and strong. I was so wrong! Eddie’s milk is sweet and light and unbelievably versatile. I’ve had it in coffee, on granola and, of course, in these oats. The overnight oats, by the way, are not only delicious but also quick and easy to prepare–great for busy school and work mornings when nutrition is so necessary, and time is so nonexistent.
What I love most about my Carrot and Fennel Top Quinoa Salad is that the ingredients help us avoid food waste while encouraging the use of really local ingredients. Furthermore, there are any number of variations you could incorporate into this dish as the market season progresses. So on to cleaning those tops!
I cannot imagine my kitchen without the spirits of my grandma and mom or the voices of my favorite chefs and best friends. In one way or another, they all have inspired, informed and contributed to every recipe I have ever developed. This has never been truer than in the development of these fluffy, rich rye rolls.
April marks the yearly celebration of Earth Day, something we try to honor every day in the Green Gal kitchen. And looking at my ingredients so far, I’m pretty pleased—vegan goodies like stored squash, garlic and garden herbs, all with nearly zero carbon footprint. But then a lightbulb went on in my little culinary brain—wouldn’t salmon be a nice way to pull fall and spring together in a creamy bisque? It would, but would it be ecologically sound? Earth Day, you know….