Like so many other people these days, I am making more of an effort to reduce my ecological footprint (no small task living in the suburbs) through all sorts of measures. I have read some of Michael Pollan's books, I have shopped at the local farmers' markets for years, and we also get weekly deliveries of organic produce from local farms -- and, for the last year or so, I have been pretty much a vegetarian for all practical purposes.
Reading Wendy Johnson's Gardening at the Dragon’s Gate about her stewardships and cultivation of the organic farms at Green Gulch Farm Zen Center, I was struck once again by that desire to garden. But here is the thing: I am not at home in any garden. Not as much at home as I am in the kitchen. I don't think that my way to Zen and making a difference in the world is in the garden. Not even in the Voltairian sense of cultivating it.
My soil, that which the gardener starts with, is the gardener's reward: the fruit. I have always been a translator of sorts, so it is with the world of plants for me, I suppose. I much prefer to cook than to prepare the soil. I am more interested in feeding others than fertilizing the soil. Instead of the company of plant, I prefer to serve those plants to company....
And so I am taking my cooking into more eco-friendly directions these days. Using local produce is just part of it. I am also cooking with the idea of feeding the body, not just satisfying the desire for new tastes. The dehydrator I got a while back is finally getting a lot more use, as I experiment with making crackers out of local vegetables and seeds. Today's experiment involves local sun-dried tomatoes, carrots, cilantro, sunflower seeds, pumpkin seeds, and flax, for mortar. We'll see how it all turns out, in about 8 or 9 hours..... And running the dehydrator doesn't take much electricity -- certainly not when we already produce our own with the solar panels on our roof!




