Ready, Set, Go!
The minute I found out that Fayvor would be working from home on a new project with friends, my reaction was close to, and not much unlike Kristen Bell’s at her birthday surprise. For me this was the best surprise EVER. We always talked about the someday when his skills in programming would bring him home to work remotely, but I never dreamed that it would happen this soon, and, that it’d be possible to marry his tech skills to our future future dreams of homesteading and learning how to grow our own food. I’m excited to see how the crew (Fayvor + 3) flesh out their ideas; and, now that he is home working on them, it is a very real, scary, and exciting thing. I hope to be able to share more about it soon but am sitting tight for now. What I will say is that it’s in the realm of food democracy and bringing vegetables to the people.
His new project has me thinking about plants, seeds, and vegetables more so than ever. We’ve been busy seeing what sorts of companies are out there related to what he’s looking to do and in the process traveling to farms, seed banks… just talking to people like us who are into this sort of thing to see what they think and have to say about how our current system can be better, what sorts of ideas they have, and needs too. We’re headed back up to Petaluma on Saturday to take part of Tara Farms 1st annual Livestock Exchange and Agrarian Swap Meet. I’m imagining it’ll be a mass bartering of animals or cottage food items (bread, jam, pickles) from over 100 people. In anticipation, it’s been a non-stop day. For Saturday I’m looking to bring: Rhubarb Jam, Meyer Lemon-Tangerine-Lavender Jam, Kumquot Jam, Onion Jam, Ginger Beer, Cookies & Vanilla Extract. A long day of hard work and now a third of this is just about done. Tomorrow will be a crazy day too.
Days like this, dinners are nothing fancy, but still satisfying and tasty–Perfect for Roasted Eggplant with ginger soy sauce and Tofu.
Roasted Eggplant with Ginger Soy Sauce & Tofu (serves 2) can be served w/ rice
A super easy and flexible recipe. Adjust your seasoning as you like.
- 4 Small Eggplants (Japanese Eggplant are usually this size)
- 1/2 block of Tofu, Medium firm cut into cubes
- 1 Scallion, white and green cut thinly on a bias
- 1-2 tsp of Grated Ginger
- 4-6 Tbs of Soy Sauce
- Sugar to taste *optional
- Poke the Eggplant all over and Roast each directly on the burner turning as the outsides char. Put in a bowl, covered and let them sit in their ‘sauna’ while you work on the rest.
- Open, Drain, and Pat dry the Tofu. Then, cut this into cubes.
- Combine Soy Sauce, Ginger, & Sugar. Adjust as needed. Love Ginger? Up the ante with more.
- Peel the Eggplant and rinse.
- Arrange the tofu in your low bowl. Add the Eggplant. Pour Sauce over and sprinkle with Green Onion.