A Celiac's Guide to Planting, Growing, and Prepping Food


PLANT,  PREP,  & GROW  NATURALLY GLUTEN FREE GOODS


I always wanted a garden. Me do it! was my refrain, and my first full sentence. But when I was diagnosed with celiac disease, the idea of a garden took on a new significance. 
A garden was naturally gluten-free. A garden was safe. A garden was chemical-free, and free food...barring start-up costs of seeds and soil. And maybe most of all, to the creative and philosophic sort in my soul, a garden is beautiful, and an opportunity to experience a variety even the keenest markets won't necessarily provide.

I could plant heirlooms. I could grow rare weeds. I could have carrots in twenty colours, or rainbow greens!

So where to begin?

This is how I did it.
It may work for you too.

:: First, plant ::

Some plants are easy. It's easy to grow a few rows of beans; kale is hardy as a hobbit-heel; and a good friend who knew earth and timings told me how some plants like Mozart (spinach? or perhaps this is garden-myth); and mint will go mad all over the everything. 

Try This:

The simple 1-2-3: Choose [ a few seed packets, a pot or a good spot of sunny earth outside, and a few days with time to set aside to check in on your plant-children], Plant [ plug those babies in] , Care [ take the time a few times a week to mulch, water, notice how the shoots are doing] . ::

:: Second, explore! ::


Try This: 

Explore by asking: What to do with these varieties? Raw? cooked?
This was my chance to dip into other culture's cuisines. I grew baby lettuce, Chayote, Cilantro
Kabocha, Anasazi beans, and scallions. Indian, Native American, Mexican, Japanese!

The simple 1-2-3: :: What is it?  How can I cook it? Ask Google or a friend or neighbour for recipes with your ingredient. [ I found curries for the chayote, stews and rice bowls (donburi) for the Kabocha squash, chili
and flat breads for the beans ] ::

:: Third...continue to grow. ::


Try This: 

Just make it about trying, not perfecting. Grow with your plants.

In my willingness to explore, in my time management, in my enjoyment -- of both the all-out successes, and rather disappointing peculiarities and failures, I grew with my plants, and continue to grow...plants. And adventures.
And relationships.

[ After all, cooking new things lead me to ask questions of an Indian Uber driver,
Cynthia, a farmer at the downtown farmer's market, my Mexican neighbour,
and my sister's Indian flatmates. ]



A showcase of the food from garden to table: naturally gluten-free highlights, lowlights, meals and snacks
right out of my dirt

[ Dirt is gluten-free. ]




Growing anything yourself this Spring?

Tumbling Free,

CJ



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