I’ve been contemplative today. Unsettled and ruminative; mostly about life itself, the short time that we grace the planet, the responsibility that comes with a time-limited existence. It’s mostly due to reading this blog post from Matt Treadwell yesterday, alongside this article in The West Australian.
Life is short. We are born, we breathe, we leave our tread on temperamental sand. Then, in a moment, we’re extinguished. Our flesh dissolves, leaving nothing but dust and scattered memories.
Those memories should mean something. Not necessarily on a global scale, through acclaim or notoriety; but rather, by leaving our homes in a better condition than when we arrived. By ‘home’, I’m referring to more than our personal structures of wood our brick; I mean our neighbourhoods, the earth and its people.
First and foremost, I want to invest my life into those I love, the people who swell my heart when I wake in the morning. I want to feed my family, to turn the soil, to provide nourishment, love and generosity. Secondly, I want to give to those less fortunate than myself. That principle is embedded in my faith and in my heart, and I’ve felt an increasing urgency towards demonstration.
Complacency is the enemy of effectiveness. Oblivion breeds ignorance. We should encourage neither.
I should probably apologise as so far, this post has become both bleak and multi-faceted. In an attempt to confine my thoughts, I’m choosing just one issue for the rest of this post: nourishment, growth and tending the earth we walk upon.
I feel blessed to be part of a community of bloggers who often share similar thoughts to my own, so apologies if I’m preaching to the converted. But I’d like to take a moment to talk about unsprayed, natural, organic food that’s sold from earth-stained hands, not the supermarket duopoly. Perishable, imperfect, seasonal food that both nourishes and protects our bodies. The way nature intended.
If or when we have children, I’d like them to know how to grow their own food, how to nourish the earth and live lightly on this fragile planet. I want them to eat oranges in winter, broad beans in spring and squash in the summer heat. Supermarkets have led to general ignorance about seasonal food, mostly as importation of produce and cold preservation leads to year-round availability.
Convenient? Yes. Natural? Hell no.
Now, I’m not knocking those of you who shop at supermarkets occasionally, particularly for dry goods or other products that aren’t available at the markets. I do the same myself; I give in to convenience or necessity. However, for both health reasons and ‘green reasons’, I do feel that it’s our responsibility to support those who are trying to make an imprint on the earth through growing natural, unsprayed and organic produce for wider sale. It’s better for the ecosystem, for the next generation and most of all, for our bodies.
Two years ago, I discovered a wonderful blog called Whole Larder Love. It’s written by a ‘grubby bush kid’ named Rohan Anderson who cooks, harvests, fishes and hunts his own fresh produce in country Victoria, Australia. Rohan has since gone on to write a book whilst also starting up a small business, supplying fresh, organic fruit and vegetable boxes to hungry folks in Melbourne and surrounding suburbs.
Last week, Rohan wrote this blog post calling for help to sustain his business. Due to insufficient orders, he’s currently operating below costs. For reasons of disclosure, I don’t know Rohan and I have no personal investment in his business. I’m writing purely in support of one guy who is trying to make a difference, to support his family and the next generation. If you live in Melbourne or surrounding areas, I’d encourage you to read this blog post and take a look at his shop.
For those who live over the west side, I’ve compiled a list of equivalents in our local area who provide good, local, organic, natural food.
Or even better, if you have the space, grow your own.
Now, after that huge rant, here’s a recipe using one of my absolute favourite fruits of the season: fresh figs, which are presently being harvested in fragrant abundance. Over the past week, my beautiful colleague Belinda brought in two bags of these beauties for me, handpicked from her neighbour’s tree. We ate them, warm from the oven with homemade pistachio ice cream, crumbled shortbread and sighs of sweet content.
Roasted Figs with Honey, Cointreau and Mint
- 8 large fresh figs
- 2 tbsp good quality honey
- about 1 tbsp Cointreau (substitute Grand Marnier or another triple sec)
- ground cinnamon
- fresh mint, washed and finely shredded, to serve (optional)
Preheat the oven to 200 degrees C (400 degrees f). Line a heavy flat baking tray with parchment.
Cut each fig in half, then lay each cut side up onto the baking tray. Drizzle over the honey and Cointreau, then sprinkle each with a little cinnamon.
Place into the oven and roast until fragrant, bubbling and slightly golden around the edges.
Serve immediately, sprinkled with mint and topped with any syrup from the baking tray, Fabulous with ice cream, marscapone or double cream.