By Andy Whiteley
Looking for a healthy way to get more from your garden? Like to know your food is free of the pesticides and other nasties that are often sprayed on commercial crops? Re-growing food from your kitchen scraps is a good way to do it!
There’s nothing like eating your own home- grown veggies, and there are heaps of different foods that will re- grow from the scrap pieces that you’d normally throw out or put into your compost bin.
It’s fun. And very simple … if you know how to do it.
Just remember … the quality of the “parent” vegetable scrap will help to determine the quality of the re-growth. So, wherever possible, I recommend buying local organic produce, so you know your re-grown plants are fresh, healthy and free of chemical and genetic meddling.
I grew up in a family that went camping for a week twice every summer. We had a tent the size of a small meeting hall to accommodate the five to seven family members and friends involved. I watched my mom work hard to feed everyone. I have wonderful memories, but when it came to camping with my own family, is it any wonder that I’ve been reluctant to fill my mother’s shoes? Perhaps this is why “glamping” (glamour + camping) has caught my fancy. My husband and I recently rented a decked-out vintage trailer that the company delivers to any park outside of Bend, Oregon. Now, that’s my idea of camping! Of course, I got carried away planning the food for this trip and we ended up abandoning some of the more elaborate meal ideas for simpler versions. My husband made a simple pasta dish that was just what I like and I wanted to share the recipe with you here. I’m learning that it’s good to keep food preparation at a minimum while camping, even if it is “glamping!”
Fresh Fettuccine with Chorizo
2 ounces dry Spanish-style chorizo, sliced
1 garlic clove
2 tablespoons extra -virgin olive oil, divided
1 cup panko crumbs
9 ounces fresh fettuccine
Salt and freshly ground pepper to taste
Chop chorizo and garlic in a food processor (or finely chop by hand if camping). Sauté mixture in
1 tablespoon olive oil until lightly browned. Cook pasta until al dente and drain well. While pasta cooks, add crumbs to chorizo and sauté until well toasted. Right before serving, toss pasta with chorizo mixture and season with salt and pepper (Chorizo can be salty so taste before salting). A little finely chopped parsley would be nice on this as well. Serves 2 or 3 people