Coming in from the garden, with herbs for my soup today, I noticed something that’s been niggling at me these last two years, something about going out to the garden and back. It was fear! Fear that winter was coming in Montana, and that these herbs and veggies and greens and papayas would not be here for much longer. Perhaps even some fear from settlers, way back in my history, with my ancestors, that there could possibly not be enough food. And yet, they continue to grow like a dream. They are always here, as long as I consistently plant at the full moon. Whew. Gratefulness.
2 large camote/sweet potatoes, cooked and mashed
1 Tab. coconut crystals
1 T. almond butter or coconut oil
1 tsp. cinnamon
sprinkle of cacao nibs
Peel and cut the camote into pieces. Boil a pot of water, with the potatoes, for 10-12 minutes. Poke them with a fork or knife, to see if they are mash-able. Drain the water, then mash with the nut butter or oil. Sprinkle with cinnamon, cacao nibs and salt.
Word of the Day – mash
Tip of the Day – Sweet potatoes are a travelers’ food here. You can see kids and others eating them, skin peeled down, along the side of a road. I took some of them traveling with me. If they sprout, you can cut off the sprouted part and plant it!
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