Growing at the Speed of Life - A Year in the Life of My First Kitchen Garden

Poland
4 teaspoons caraway powder
1½ teaspoons dried marjoram
3 whole juniper berries
⅛ teaspoon ground cloves
¾ teaspoon white pepper

Scandinavia
4½ teaspoons horseradish powder (wasabi)
2¼ teaspoons caraway seeds
3 tablespoons dried parsley
2¼ teaspoons dried morel mushroom powder
2¼ teaspoons dried seaweed
1 teaspoon ground white pepper
½ teaspoon ground allspice
4¼ teaspoons sea salt
½ teaspoon dried dill weed

Shanghai Coastline
3 tablespoons hot red pepper fl akes
2¾ teaspoons ground ginger
2¾ teaspoons ground anise

Southern France
2½ teaspoons dried rosemary
2½ teaspoons dried basil
5 teaspoons rubbed sage
1¼ teaspoons powdered bay leaf
5 teaspoons dried marjoram
5 teaspoons dried oregano

Thailand
10 teaspoons dried lemongrass
5 teaspoons galangal
1½ teaspoons ground red pepper (cayenne)
1¼ teaspoons dried spearmint
5 teaspoons dried cilantro
2½ teaspoons dried basil

VEGETABLE STOCK

This low-sodium recipe does better than using

odd trimmings, which in turn does better than

using plain water! (Please note: I consider the

turnip to be essential.)

MAKES 4 CUPS

1 teaspoon nonaromatic olive oil

1 onion, chopped

2 garlic cloves, bashed

½ teaspoon freshly grated gingerroot

½ cup coarsely chopped carrot

1 cup coarsely chopped celery

1 cup coarsely chopped turnip

¼ cup coarsely chopped leeks, white and light

green parts only

3 sprigs parsley

½ teaspoon black peppercorns

5 cups water

Pour the oil into a large stockpot over medium,

add the onion and garlic, and sauté for 5 min­

utes. Add the rest of the ingredients and cover

with the water. Bring to a boil, reduce the heat,

and simmer 30 minutes. Strain through a fi ne­

mesh sieve and cheesecloth. Use immediately or

date and freeze for later use in 2-cup quantities.

Per serving : 12 calories, 1 g fat, 0 g saturated fat, 0 g

carbohydrate, 0 g protein, 0 g dietary fiber, 1 mg

sodium. Exchanges: Free Food

288 • GROWING AT THE SPEED OF LIFE