Tag > slow food

The thing about keeping the farm environment as natural as possible is that there’s so much wildcrafted food around. Taking a walk today in one of our ‘wild corners’, there ahead of us are some wild mushrooms: A corner kept 'wild' for its 'Qi' Cendawan Busut (Termitomyces albuminosa) or Termite-Hill Mushrooms just ahead of us. More mushrooms at the side, on slightly elevated grounds. Further ahead of us, round a corner, a patch of daun meranti , a solanum nigrum variety that has a long history of safe consumption among village folks....

At the farm, we leave many of the original plants alone.   And as you walk, you will find food almost everywhere – bamboos, banana piths, banana hearts and more. Here's a clump of bamboo in our farm, which we can see growing wild alongside highways, in secondary forests, along village trails:   Here's some shoots we cut off from just such a clump. Remove the outer...

The sweet potatoes are ready for harvest just 70 days after planting.  That's fast, and they achieved a good size too. We decided to have a quick lunch - plain steamed sweet...

The recipes for many of our local vegetables, leaves and herbs can be 'updated' to suit modern taste-buds.  This will reduce our dependence on imported fresh food or to pay high prices for...

Durian flowers are delicious with a subtle taste and smell. It can be eaten raw as a salad with some sambal belacan . When eaten raw, the whole flower can be eaten - the petals, stamen,...