Grown and gathered book review
Review: The Art of Frugal Hedonism + Grown and GatheredI love chopping fresh tomatoes. Plus, caponata is simple and tasty and combines a few of my favourite things eggplant! Sure to be a regular in my kitchen from now on, served with pasta, farro, couscous or just in a bowl with some bread on the side. The only thing is, I used tomatoes from the greengrocer rather than growing my own sorry Matt and Lentil! The breakfast bread was so simple to make and really tasty. I quite literally threw everything into the mixer, poured it into a loaf tin, then stirred through the sweet potato puree. What could be simpler?
We test out recipes from Grown & Gathered
Simply link your Qantas Frequent Flyer membership number to your Booktopia account and earn points on eligible orders. Either by signing into your account or linking your membership details before your order is placed. Your points will be added to your account once your order is shipped. Click on the cover image above to read some pages of this book! The first part of the book is Matt and Lentil's guide to producing your own food.
The first part of the book is Matt and Lentil's guide to producing your own food. The information, advice and projects can be used whether you have a 3-acre block or a courtyard with planter boxes. The Grow chapter. The Grow chapter shows you how to grow vegetables and fruit in whatever space you have, using the most earth-friendly practices; Gather explains how to forage for things like mushrooms, native greens and wild fruits; Nurture provides guidance on raising your own animals, from chickens and bees to cows. The second part of the book features over delicious, nourishing and creative wholefood recipes. There's a host of staples, everything from how to prepare and sprout grains in a traditional way, to making and maintain a sourdough culture, and techniques and recipes for preserving and pickling.
And whether to sew seeds directly into the garden, plant seedlings in the garden or start seedlings in the greenhouse. Both are worthy of a place in your cookbook collection. Why did you decide to write it now? After writing the first book, we felt this was the next piece of the puzzle — living with the seasons, growing, gathering, cooking, eating — together. That is where the joy lives. This one is hard, as we very much move with the seasons, so as long as I have 6 seasonal ingredients I am sure I could make a meal! But, some foundations of our cooking, that I feel I would be sad without are: really good olive oil, unrefined salt, and our passata!